If I want chili for supper, I begin by soaking the dry beans the night before, pressure cooking early in the morning, and simmering all day long. For a noon time meal I soak the beans all the previous day and pressure cook them that evening and move them to a 'Crock Pot' or 'Slow Cooker' overnight. The Chili really does taste better after more hours of slow cooking. All the soaking and cooking can be done in just this Stainless Steel pressure cooker pot by using the three different lids. First the perforated one for soaking and rinsing, then the pressure lid for cooking and the glass lid for simmering.