Chicken Noodle Soup

3 cans of chicken soup stock
1 cup of water (could have used more)
1 boullion cube
1 big chicken breast
celery
carrots
1 lb pasta
1 bay leaf
salt/pepper
any other seasonings you wish- some recipes call for basil or oregano

Throw everything in the pot and bring up to pressure. Cook for 4 minutes. Serve with biscuits on a rainy day.
Note: I don't really like the soup part of soup, so I went a little too light on the liquids department. Mine ended up more like chicken soup flavored pasta, which was alright too.

chicken vegetable soup

Ingredients:
Chicken, carrots, potatoes, 4 cups chicken stock, 1 Tbsp olive oil, 1 Tbsp parsley, salt/pepper, whatever other spices you're in the mood for.

Cut every thing about the same size, put in a pressure cooker. Bring up to pressure. Cook for 4 whole minutes. Use quick release method to release the steam. Eat the soup. The potatoes were even a bit over done, so I might cut down the cooking time next time.

Beans

2 cups rinsed pinto beans
4-8 strips bacon
1/2 tsp salt
1/2 tsp pepper

Put beans in a big pot and cover with water about 2 inches above the beans. Add (uncooked) bacon. Bring to a boil then reduce to a simmer for 2-2.5 hours. It is done when most of the water is gone and the beans are nice and tender. Stir in salt/pepper. Serve with corn bread!

Pressure cooker version
2 cups of beans
1 clove garlic
1 jalapeno pepper
3 tsp salt
1/2 tsp pepper
2-4 strips bacon
other: some cumin or chile powder could be good.

Soak beans for at least 4 hours. This is critical.
Put in pressure cooker and bring to pressure for 12-15 minutes. Use quick release method. If beans are still tough at all, put it back on the stove for 1-2 minutes more.