Name: Italian Potato, Rice, & Spinach Soup in Pressure Cooker
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 serving(s)
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

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Recipe by KateL

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Italian Potato, Rice, & Spinach Soup in Pressure Cooker created by DianaEatingRichly

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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."

Ready In:: 35mins
Serves:
Units:

15

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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.

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RECIPE MADE WITH LOVE BY

@KateL

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@KateL

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"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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review by Nicholas D.

5/31/2019

Spinach in the ingredients is not used in the method.

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review by cinjan08

2/20/2018

This soup is fantastic! Easy to make in the PC and the flavors are amazing. I used 5 potatoes instead of 3 and increased the chicken broth to 6 cups. My family loved it with the cheese on top and crusty bread. Will definitely make again!

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review by susan.leitson

12/7/2017

It was good, smelled great but was a bit too hot. I went ahead and added some coconut milk and that helped. Next time I will se more potatoes. Of course I forgot to add the garlic and didn't have cauliflower on hand. Would broccoli have worked? Also, can this dish be frozen to have for later?

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question by Elizabeth K.

2/11/2017

I don't have a pressure cooker but this looks good. Could I possibly make it on the stove or in a slow cooker?

Replies 1
review by LakeladyP

2/9/2017

My pressure cooker is electric, so how do I convert this recipe for it?

4

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