Italian Potato, Rice, & Spinach Soup in Pressure Cooker
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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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INGREDIENTS
Nutrition- 1⁄4cup olive oil
- 6
- 3
- 2
- 1⁄2cup arborio rice
- 3
- 5cups chicken stock
- 1⁄2
- 1⁄2
- 1
- 1teaspoon salt
- 1⁄4teaspoon pepper
- 2teaspoons dried basil
- 2tablespoons fresh lemon juice
- 3tablespoons tomato paste
- 1tablespoon light brown sugar
- 10
- 1⁄4
- 1⁄4cup fontinella cheese, grated
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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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