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PdfCheck the beans for debris, and rinse in several changes of water.
Transfer beans to the inner pot of the pressure cooker. Add enough liquid to cover by about 2 inches.
Add minced garlic, dried oregano, and/or a bay leaf. Add a splash of olive oil and a generous amount of salt.
Secure the lid on the pressure cooker, and check that the vent is closed.
Set to high pressure and adjust cooking time by type of bean (see chart). When the time is up, let the pressure release naturally for at least 15 minutes.
If you have time, let the beans breathe, uncovered and off the heat, for 20 minutes to develop the broth.