I got a pressure cooker a few years ago and it has become my second favorite cooking method after the wood fire. About a year ago, I started making bone broth by packing the pressure cooker to the max fill line with as many bones as possible, covering them with water and cooking them under pressure for an hour. The result is an amazing broth that can be used for all kinds of soups and stews, plus it salvages that last bit of meat on necks, ribs, etc, speeding up my boning because I'm not worried about that last scrap of meat.
My favorite soup recipie starts with the bone broth then I add:
Garlic
Ginger
Chinese 5 spice (they are in the 5 spice, but extra fennel, and star anise are nice)
Bay leaves
Dried chilies as desired
Schezuan peppercorns (a unique numbing flavor, go easy to start!)
Bean paste (essential in building that super rich flavor!)
A few tablespoons of sugar
Chinese noodles, (angel hair pasta works well, too!)
Almost any handy vegetable you would enjoy in a soup:
Potatoes, carrots, onions, celery, bamboo shoots, cabbage, kale, radishes, mushrooms, sweet peppers, etc
Perfect for a winter night!