Sort and rinse the beans. Add them to the pressure cooker along with 8 cups of water and 2 tsp. of salt.
Set cook time for 2 minutes. Let the pressure release naturally for 15 minutes, then release remaining pressure.
Remove the pressure cooker pot and drain the liquid from the beans.
Add all ingredients in the pressure cooker pot with the beans, except for the cornmeal and milk.
Set the manual cook time for 20 minutes on high pressure.
Remove chicken from soup and shred. Hit the sauté button. Return chicken to soup.
Stir cornmeal and milk together and add to the soup to thicken.
Adjust seasonings and serve.