Recipes for beef stew generally call for salting and peppering the meat before browning, then simmering for a long time.  How is that different from browning, then adding the same quantity of salt and pepper to the liquid, either at the start of simmering or at the end? 
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 