Contributed by PressureCookerRecipes Y-Group
- 4 tablespoons extra-virgin olive oil 
- 1 ham hock, about 1 pound
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 2 cups (about 1 pound) dried black beans, picked over and rinsed
- 6 cups water
- kosher salt
- freshly ground black pepper
- In a 6-quart pressure cooker over medium-high heat, pour in 3 tablespoons oil.
- Add the ham hock and onions and cook until the onions are wilted and the ham hock is lightly browned, about 5 minutes.
- Throw in the garlic and bay leaf and cook for 1 minute more.
- Add the beans and give a good stir.
- Pour in the water; add the remaining tablespoon of oil, 1 tablespoon of salt, and a couple of grindings of pepper.
- Following the manufacturer's instructions, cover, lock the lid, and bring to high pressure.
- Lower heat to maintain pressure and start timing.
- Cook at high pressure for 25 minutes.
- Remove from heat and let rest for 5 minutes.
- Release the steam, again following the manufacturer's directions.
- If the beans are underdone, simmer them with the lid off until tender.
- Remove bay leaf and discard.
- Pick meat from ham hock and add to beans; discard the bone.
- Taste and adjust seasoning.
- ↑ Cook's note: The oil prevents the beans from foaming and clogging the steam vent of the pressure cooker.