Recipe by KateL
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."
Top Review by cookwithlove
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.)
- 59.14 ml olive oil
- 6 leeks, white part only, sliced
- 3 garlic cloves, crushed
- 2 carrots
- 118.29 ml arborio rice
- 3 potatoes, cut in large chunks
- 1182.95 ml chicken stock
- 118.29 ml parsley, chopped
- 118.29 ml celery, chopped
- 1 bay leaf
- 4.92 ml salt
- 1.23 ml pepper
- 9.85 ml dried basil
- 29.58 ml fresh lemon juice
- 44.37 ml tomato paste
- 14.79 ml light brown sugar
- 283.49 g fresh spinach, rinsed, cut in large pieces
- 59.14 ml parmesan cheese, grated
- 59.14 ml fontinella cheese, grated
Directions See How It's Made
- 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.