1/2 Photos of Italian Potato, Rice, & Spinach Soup in Pressure Cooker
Full-bodied and robust. DH loved this and didn't complain about the lack of meat. Soup can be frozen in individual containers up to 3 months. Thaw in refrigerator or microwave oven. From Toula Patsalis's "The Pressure Cooker Cookbook."
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Units: US | Metric
- 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
- 1In a pressure cooker, heat oil. Add leeks, garlic, and carrots and saute in hot oil 2 minutes.
- 2Add rice and potatoes. Stir well and cook 1 minute.
- 3Add broth, parsley, celery, bay leaf, salt, pepper, basil, lemon juice, tomato paste, and brown sugar. Stir well.
- 4Secure 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.
- 5Stir soup well. Ladle into bowls.
- 6Combine cheeses and sprinkle over soup. Serve with hunks of Italian bread.
- 7Serves 6-8.
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Nutritional Facts for Italian Potato, Rice, & Spinach Soup in Pressure Cooker
Serving Size: 1 (529 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 408.3
- Calories from Fat 120
- Total Fat 13.4 g
- Saturated Fat 2.7 g
- Cholesterol 9.6 mg
- Sodium 891.0 mg
- Total Carbohydrate 60.8 g
- Dietary Fiber 6.9 g
- Sugars 12.2 g
- Protein 13.6 g
The following items or measurements are not included: