I have used my pressure cooker forever to cook the meat for my soups. I throw in the meat,onion,celery, salt and pepper. Cook according to PC directions for the meat. Then remove meat when done, shred or tear apart, then add back and add vegetables,pasta,beans, whatever else and cook till done. My PC is a 6qt which makes a nice size, heavy soup pot. I have also made soups the regular, slow method. PC just makes things quicker, I see no difference in the flavor. I happen to think that PC brings out lots of flavor as well as tenderizing the meat. I could live on soup year round. You've gotten lots of great tips here so I won't add any more, just try the PC, I love mine. Wouldn't cook without it. Rosemary