Dried pulses are the cheapest, lightest and longest-lived protein in the cupboard, and the reason people buy tins instead is that cooking them costs forty minutes of gas. A stovetop pressure cooker cuts that substantially, which changes the arithmetic of carrying dried rather than wet.
That is its whole case here, and it is a strong one on a trip where fuel is finite. For a household pantry the saving is convenience rather than survival, but it is still the difference between using the dried goods and letting them sit there.
Buy stovetop rather than electric unless you have mains: an electric one is another appliance wanting several hundred watts for a long time, which is the worst possible shape of load for a battery.
It does not change the kidney bean rule. The Food Standards Agency’s instruction for red kidney beans and their relatives is a soak followed by a hard boil, and we have not found a source stating that pressure cooking substitutes for it. Follow the article, not an inference: kidney beans and the slow cooker trap. Soaking times and ratios are on pulse rehydration.
Check the gasket is replaceable and that replacements are actually sold. That is the part that perishes, and it is what turns a twenty-year pan into a five-year one.