Pressure Cook Black Beans: Add in 1 lb (454g) black beans and ½ tsp coarse kosher salt. Pour in 5 ½ cups (1.25L) unsalted chicken stock, then give it a quick mix.
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 50 minutes + Natural Release 20 minutes. After 20 minutes, release the remaining pressure by turning Venting Knob to Venting Position. When Floating Valve drops, open the lid carefully.
*Pro Tip: Adding salt to the black beans will not make it tough.