Italian Potato, Rice, & Spinach Soup in Pressure Cooker
photo by DianaEatingRichly
- Ready In:
- 35mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 1⁄4 cup olive oil
- 6 leeks, white part only, sliced
- 3 garlic cloves, crushed
- 2 carrots
- 1⁄2 cup arborio rice
- 3 potatoes, cut in large chunks
- 5 cups chicken stock
- 1⁄2 cup parsley, chopped
- 1⁄2 cup celery, chopped
- 1 bay leaf
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 teaspoons dried basil
- 2 tablespoons fresh lemon juice
- 3 tablespoons tomato paste
- 1 tablespoon light brown sugar
- 10 ounces fresh spinach, rinsed, cut in large pieces
- 1⁄4 cup parmesan cheese, grated
- 1⁄4 cup fontinella cheese, grated
directions
- In a pressure cooker, heat oil. Add leeks, garlic, and carrots and saute in hot oil 2 minutes.
- Add rice and potatoes. Stir well and cook 1 minute.
- Add broth, parsley, celery, bay leaf, salt, pepper, basil, lemon juice, tomato paste, and brown sugar. Stir well.
- Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure, slide a heat diffuser over burner, and cook 4 minutes. Release pressure according to manufacturer's directions. Remove lid.
- Stir soup well. Ladle into bowls.
- Combine cheeses and sprinkle over soup. Serve with hunks of Italian bread.
- Serves 6-8.
Reviews
-
This was the first recipe I made in a PC and it was AWESOME. I had to substitute what I had: frozen chopped spinach, brown rice for arborio, and 2 frozen chix breasts for the cheese. 25 minutes later, we had a hearty soup that everyone in my family loved, including the kids! Thank you. (After releasing steam, I removed chix, cut up, then returned to pot.)
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Excellent soup. The recipe doesn't say how to use the spinach leaves in the soup. From the picture it appears that they are added after the fact. I decided to add spinach to the soup before cooking it. Made it more flavorful in my opinion . I don't know how anyone could possibly do the prep work in just 10 minutes. It took me about 30 to assemble all the ingredients and chop the vegetables.
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Since having my twins, everything in my life is about them! I'm especially picky about the food they eat. And bloody hell is this meal healthy and fantastic! I love that my 5 year old's devour it. Its jam packed with vege, its filling, its higher in carbs, which is great for growing kids who dont eat a lot, i can take it to work in a thermos and have a healthy lunch myself, or take it on the road with us, as we travel quite a bit. I added more garlic, more parsley, celery, tomato paste, so as not to waste anything, and it just tastes so delicious. I was a bit puzzled about the brown sugar, but it works. The spinach i added prior to closing the li and pressure cooking = nice and soft for my kids not to turn their noses up at it! Its one of those meals you can tweak to suit your taste and needs. I love that it was ready by the time i washed the dishes! A definite keeper.
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Tweaks
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This was the first recipe I made in a PC and it was AWESOME. I had to substitute what I had: frozen chopped spinach, brown rice for arborio, and 2 frozen chix breasts for the cheese. 25 minutes later, we had a hearty soup that everyone in my family loved, including the kids! Thank you. (After releasing steam, I removed chix, cut up, then returned to pot.)
RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!