Pour the rinsed and drained dried beans into a 6 or 8-quart pressure cooker. Add the minced onion, minced garlic, salt, pepper, bay leaf, and seasoning pack if using Hurst's Great Northern Beans. Pour the chicken broth or water into the pressure cooker. Stir the ingredients with a wooden spoon to combine.
Place the lid on and position the pressure valve to the sealing position. Push the manual button or the bean button and set the timer to 30 minutes. After the beans have finished pressure cooking let the steam natural release. The natural steam release will take about 20 minutes.
Check to see if the beans are done. If some of the beans are still hard place the lid back on. Push the valve back to the sealing position and press the manual button again. Cook for another 15 minutes and do a quick release. Remove the lid. The beans should be soft and tender. Serve over cooked white rice
• Beans and rice • Freeze the beans in portions to use for soup or stew recipes. • Mash 1 cup of cooked beans and use it to thicken soups or stews. • Sprinkle the beans on a salad.