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Making bean soup in the pressure cooker was no problem. It appears that at least some of the beans did more or less dissolve, while others, like the lima and kidney beans, seem firmer than in the last batch. I guess one shouldn't expect to duplicate the effect of 3 hours of simmering, especially with a varied mixture like this. This time I weighed out the beans instead of measuring them, since 1/3 of a cup comes out to 65-70g regardless of the bean variety. I used soup stock instead of plain water and somewhat more tomatoes (a can instead of a package of fresh), and the soup does seem a little richer. It's almost a shame that my boss is inviting everyone to lunch tomorrow to welcome a visiting coworker.