Does Pressure cook work for hard to soften soybeans

This isn't the "quick" nor the healthy answer, but I personally do a twice-cooked system. I leave the juice from the can in the mix, and boil it down, which takes 15 minutes or so. Retaining the flavor of the canned fluid is essential, in my opinion.

Then I "fry" the dry-ish mixture which is beginning to separate in maybe 1 tbsp preheated lard per can of beans, stirring a lot at first. Lastly, very slightly simmer this on low heat for 1 hour or so, stirring occasionally. Flavor is awesome. Any kinds of beans can be prepared in this way, and it is similar (varying on oil and legume variety) to other paste concoctions created elsewhere.. such as in the middle east.

Note that this method negates the need for lots of "mashing". So, if you're more looking for less effort, than necessarily for "quick".. this could be your answer :)

I explain what the technical definition between a simmer, boil and roiling boil is here. A slow simmer would be a very thin but continuous stream of bubbles rising from the bottom of the pot.

Parboiling does not mean maximum heat. Parboiling means that you're only boiling until it's part of the way cooked, not completely cooked; so, you're cooking mostly at a full boil, then reducing heat to a simmer to finish them. This ensures they don't overcook.

You'll have to figure what setting a boil and a simmer are on your plate, as it depends on the power and size of your pot. On a stove, I'd expect 2 to be a simmer, and about 3 as a full boil, but it varies from one model to another.