Pinto Bean Soup

1 pound organic pinto beans
1 cup chopped celery
1 cup diced carrot
1 medium chopped onion
6 cups chicken stock
4 cloves garlic
1 pound bacon

Soak pintos beans in hot water while preparing vegetables and rinse well.

Cut bacon into half-inch pieces. Saute until crispy in the pressure cooker. Add onions, celery, and carrots, and saute for 5 more minutes. Add chicken stock, garlic, and pinto beans. Pressure cook on high for 30 minutes. Natural release.