Cooking pinto beans in a pressure cooker

I've generally had success cooking dried beans in a slow cooker for about 5 hours on high with plenty of water (about 4 c. per 1 lb of beans). While you COULD add everything at once, I wouldn't recommend it, as the rest of your vegetables will become mushy and grainy.

For that exact recipe, I'd cook the beans in the slow cooker, than combine everything on the stovetop for about 45 minutes to get the flavors to combine.

First, they have to be released from their shell. Then each bean needs to be peeled. To make this easier, blanch the individual beans for 30 seconds. Once peeled, they can be cooked. You don't need anywhere near an hour. Depending on the recipe 15 minutes or less. It sounds like, maybe, you did not peel the individual beans. Edit: My advice is for fresh beans. I realize now that you may have been asking about dried, which I am personally not a huge fan of.