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Rinse and pick through dried beans, removing any shriveled beans or rocks.
Place them in the pressure cooker, then add salt, broth, water, and onion.
Seal the lid, turn or press the sealing lever (if needed), and set on high pressure for 35 minutes.
When done, allow a 20 minute natural pressure release (leave pot undisturbed), then do a quick release by twisting or pressing the sealing lever/button.
Using pot holders, carefully remove the pot liner and drain the beans in a colander.
Rinse until the water runs clear.
Serve them alone, use in another recipe (as you would canned beans), or store in the refrigerator or freezer for later.