Phytohaemagglutinin is destroyed by sufficient heating. It is a serious danger with slow cookers, but not with pressure cookers. The FDA publishes a book on food safety:
"PHA is destroyed by adequate cooking. Some variation in toxin stability has been found at different temperatures. However, Bender and Readi found that boiling the beans for 10 minutes (100°C) completely destroyed the toxin. Consumers should boil the beans for at least 30 minutes to ensure that the product reaches sufficient temperature, for a sufficient amount of time, to completely destroy the toxin."
https://www.fda.gov/downloads/Food/FoodborneIllnessContamina...
"PHA is destroyed by adequate cooking. Some variation in toxin stability has been found at different temperatures. However, Bender and Readi found that boiling the beans for 10 minutes (100°C) completely destroyed the toxin. Consumers should boil the beans for at least 30 minutes to ensure that the product reaches sufficient temperature, for a sufficient amount of time, to completely destroy the toxin."