Start by rinsing the dried soybeans under cold running water to remove any debris or impurities. You can do this in a colander or a fine-mesh strainer.

While soaking is optional, it can help reduce cooking time and improve digestibility. There are two methods for soaking:

Quick Soak: Place the rinsed soybeans in a large pot, cover them with water, and bring to a boil. Boil for 2-3 minutes, then remove from heat, cover the pot, and let them soak for about 1-2 hours.

Long Soak: Alternatively, you can soak the soybeans overnight in a large bowl with enough water to cover them by a few inches. This is a gentler method and may yield creamier beans.

Stovetop Method: Drain the soaked soybeans (if soaked) and transfer them to a large pot. Cover with fresh water (about 2 inches above the beans), add a pinch of salt if desired, and bring to a boil. Reduce the heat to a simmer, cover the pot, and cook for about 1 to 1.5 hours or until the beans are tender. Stir occasionally and add more water if necessary to keep the beans submerged.

Pressure Cooker Method: After soaking and draining the soybeans, place them in a pressure cooker with enough water to cover them by a few inches. Follow your pressure cooker's instructions for cooking legumes, which typically involves bringing the cooker to pressure and then cooking for about 20-30 minutes.

The cooking time may vary based on the size and age of the beans. To check for doneness, take a bean and taste it. The soybeans should be tender but not mushy.

Once the soybeans are cooked to your liking, drain them in a colander or strainer. You can season them with a little salt, if desired, or use them in various recipes.