This recipe was submitted by Kashmir in Vermont at cdkitchen.com. I am submitting it at Zaar for storage. I had to guess at the sizes of the cans because they weren't specified. You may wish to tweak the recipe according to the quantities on hand.
I found this recipe on campbellkitchen.com. It looks like this exact recipe doesn't exist on the site, although several recipes are very similar, so I'll post it here. I haven't found that the topping adds much to the dish, so I don't usually put it on.
I cooked up this recipe based on some other recipes for black bean soup that I've seen on this site and elsewhere to please my husband. It's very easy to make and he tells me it's delicious, though I haven't had a chance to try it on anyone else. If you want to substitute canned black beans for dry, I think 1 or 2 14 oz cans would be enough.
I modified this recipe from one I found in Lorna Sass's book, "Pressure Perfect." Tomato sauce has a high sugar content,and it burns easily. I find it's a good idea not to let tomato sauce come in contact with the bottom of the pressure cooker. I just add the cooked vegetables to the pressure cooker, then the chicken, and then the pasta sauce, without stirring.