If a recipe calls for beans etc. to be soaked overnight, it is seemingly possible to recreate this process quickly. One method advocated would be to rinse the beans, add to copious amounts of water then boil vigorously for 5 minutes, leaving them to soak for 1 hour in the liquid. Another method is to pressure cook for 5 minutes and naturally release the pressure. The beans etc. are then rinsed and used as they would be after a long soak.
Are these methods genuinely equivalent to a proper overnight soak? Is there any downside to this quicker process?