Cooking pinto beans in a pressure cooker So I have read some of the questions and answers regarding soaking and cooking pinto beans and I am still trying to figure out the best process for my needs.  I cook a bunch of pinto beans at one time and then freeze them.  Because I cook a lot of beans at a time, I like using the pressure cooker.  My main concern is loss of nutrients.  I have been soaking the beans for 24 hours and then cooking them in a pressure cooker. Does this method compare well to others in retention of nutrients?
There doesn't seem to be much of a difference in nutrition between pressure cooking and boiling beans. Cooking at pressure cooker temperatures at 10, 20, or 40 minutes instead of boiling in a pot changed the nutrition/antinutrient content and digestibility by less than 5%.

Soaking prior to cooking was generally found to be advantageous. However, the results were not unanimous, and it didn't change very much in terms of nutrition. Soaking and discarding the water was found to: 


reduce the carbohydrate fraction and maintain/increase fiber content.
reduce mineral content, but increase bioavailability.
reduce the oligosaccarides that cause flatulence.


https://www.sciencedirect.com/science/article/pii/S0308814604004649

https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2010.02395.x