Pressure Cooker Brothy Beans with Preserved Lemon & Feta

Place about one cup of dried alubia blanca beans into your pressure cooker. Submerge them completely with vegetable broth or water. Add in chopped garlic, chopped onion or shallots, a generous drizzle of olive oil, salt, and a bay leaf. You can also add other desired additions like Parmesan rind, rosemary, bacon fat, carrots, or celery. Pressure cook for about an hour and 15 minutes, depending on the specific bean type. After cooking, let the pressure cooker natural release for 20 minutes. Once released, stir in your desired toppings and mix-ins such as preserved lemon, crumbled feta, a sprinkle of Aleppo pepper, and fresh basil. Other options include Parmesan, lemon zest/juice, roasted tomatoes, tomato sauce, or harissa.