Measure one pound of dry red kidney beans (approx. 2 ⅔ cups).
Remove any bad beans and rinse thoroughly.
Add the beans to the pot, then add the water. Remove any floating beans.
Add the salt, baking soda, and olive oil. Thoroughly, stir the ingredients in the pot.
Close the pot, set the pressure release valve to "Sealing" and set the pot to the "Manual" or "Pressure Cook" function for 0 minutes.
Once cooking has completed, allow the pot to do a full Natural Pressure Release "NPR". This will take approximately 45 minutes.
Once the NPR has completed and the pin has dropped, open the pot.
You may either rinse the cooked beans in a strainer or use the beans with the remaining liquid broth in the pot for your recipe. The amount of bean broth remaining in the pot can vary between 2 ½ to 3 cups. If using the broth, substitute for an equal amount of water and adjust the salt in your recipe accordingly.