Rinse the dried beans under cold running water and pick out any visible pebbles, stones, or cracked beans. Drain thoroughly and set aside.
Optional - see note section below for optional seasonings.
Add the dry beans, vegetable broth, water, and salt to your Instant Pot. Stir.
Secure the lid on top of your pressure cooker, with the venting knob in the venting position. Pressure cook on MANUAL MODE, high pressure for 50 minutes with a Natural Release of 20 minutes. After the 20 minutes is complete, manually release (quick release) the remaining pressure by turning the venting knob to the venting position.
Once the Floating Valve drops, carefully open the lid. Strain off any excess cooking liquid (or save if planning to make soup).
Season with additional salt, to taste. Enjoy!