Notes:
The cooking times I give in the recipe are general guidelines, there can be quite a lot of variability in the beans themselves. And they might take a little longer to cook than expected depending on their age, their type, or even the type of water you use (for instance, if your water has a lot of calcium, this can increase cooking time).
If your beans aren’t quite done, here’s what to do: Put the lid back on the pressure cooker and make sure the release valve is set back to “sealing.” Cook at high pressure for another 5 to 10 minutes. The pot will quickly come back up to pressure because the contents are already hot. Check your beans after the extra cooking time and continue cooking for longer if needed.