Italian Potato, Rice, & Spinach Soup in Pressure Cooker

Total Time
10 mins
25 mins

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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  1. In a pressure cooker, heat oil. Add leeks, garlic, and carrots and saute in hot oil 2 minutes.
  2. Add rice and potatoes. Stir well and cook 1 minute.
  3. Add broth, parsley, celery, bay leaf, salt, pepper, basil, lemon juice, tomato paste, and brown sugar. Stir well.
  4. 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.
  5. Stir soup well. Ladle into bowls.
  6. Combine cheeses and sprinkle over soup. Serve with hunks of Italian bread.
  7. Serves 6-8.
Most Helpful

5 5

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.)

5 5

A very satisfying soup, with on hand ingredients. Love the lemon.

5 5

I forgot the cheese but it was awesome without it. Thanks for a great recipe.