I find that soaked kidney beans will become tender after about fifteen minutes at pressure in a pressure cooker. I sometimes add Kombu to a pot of beans while they are cooking. It is generally thought to reduce the gassiness of the beans, reduce foaming while cooking, shorten cooking time and tenderize the beans. It also seems more nutritious than adding baking soda(?)
Finally, you didn't mention it but if you are adding any salt or acids to the beans (like tomatoes), it would take much longer for your beans to become tender. I'd cook the beans until they are tender before adding salt or anything acidic.