Different pressure cookers may take more or less time to fully depressurize and I can understand that you may prefer to use the quick release to finish up cooking the beans more quickly. There are a few things to note about how these work relating to the food. When using natural release, the food continues to cook while the pot is depressurizing. So if you know you plan to use quick release, you will need to extend the cooking time of the recipe. I suggest adding 2-3 minutes of time to the high-pressure cooking when using quick release. Second, the contents of the pot will be extremely hot and maybe even still boiling inside so be sure you refer to the manual for your cooker and follow the safety instructions when using quick release. Last, hot air and maybe even some liquid will definitely release from the pressure release valve when you open it, so it's best to use a long-handled utensil or towel to move it to the open position.