Best Italian Potato Rice Spinach Soup In Pressure Cooker Recipes

PRESSURE-COOKER POTATO SOUP

Pressure-Cooker Potato Soup image

I decided to add some character to a basic potato chowder with roasted red peppers. The extra flavor gives a deliciously unique twist to an otherwise ordinary soup.-Mary Shivers, Ada, Oklahoma

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

Ingredients

3 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups)
1 large onion, chopped
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1 small celery rib, chopped
6 cups chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/8 teaspoon rubbed sage
1/3 cup all-purpose flour
2 cups heavy whipping cream, divided
1 cup grated Parmesan cheese, divided
8 bacon strips, cooked and crumbled
2 tablespoons minced fresh cilantro

Steps:

Place first 9 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust pressure to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup Parmesan cheese, bacon, cilantro and remaining cream. Cook and stir until slightly thickened, 6-8 minutes. Serve with remaining cheese.

Nutrition Facts : Calories 289 calories, Fat 19g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 848mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.

P.R.SOUP (POTATO RICE SOUP)

P.r.soup (Potato Rice Soup) image

A Dom Deluise recipe. This actually dates back to the Depression era. It's inexpensive, tasty and good for you. Make sure you use uncooked rice in this recipe. Serve with additional grated cheese. Note: I've read the reviews and adjusted the liquid.

Provided by Chocolatl

Categories Potato

Time 1h3m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 garlic clove
4 tablespoons olive oil
1 medium onion, chopped
1 medium potato, peeled and diced
1 cup rice, uncooked
2 cups chicken broth
2 -4 cups water
1 tablespoon fresh parsley, chopped
1 tablespoon parmesan cheese, grated

Steps:

Heat oil in a pot and saute garlic until golden brown.
Add onion, potato, rice, broth, parsley, and 2 cups water.
Stir, bring to a boil, reduce heat and simmer for 1 hour, stirring occasionally.
Add more water if soup appears too thick.
Stir in cheese and serve.

Nutrition Facts : Calories 373.2, Fat 14.9, SaturatedFat 2.4, Cholesterol 1.1, Sodium 401.7, Carbohydrate 51.4, Fiber 2.4, Sugar 2, Protein 7.6

ITALIAN POTATO, RICE, & SPINACH SOUP IN PRESSURE COOKER

Italian Potato, Rice, & Spinach Soup in Pressure Cooker image

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."

Provided by KateL

Categories Short Grain Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 19

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

Steps:

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.

Nutrition Facts : Calories 408.4, Fat 13.4, SaturatedFat 2.8, Cholesterol 9.7, Sodium 891.1, Carbohydrate 60.8, Fiber 6.9, Sugar 12.2, Protein 13.6

SLOW-COOKER SPINACH & RICE

Slow-Cooker Spinach & Rice image

I started making this in the slow cooker to save oven space during the holidays. It's so convenient, I no longer reserve it for special occasions!-Erica Polly, Sun Prairie, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 3h20m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

2 tablespoons butter
1 medium onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon dried thyme
4 cups reduced-sodium chicken broth
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) cream cheese, softened
1 teaspoon salt
1 teaspoon pepper
2 cups uncooked converted rice
2 cups shredded cheddar cheese
1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese

Steps:

In a large saucepan, melt butter over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic and thyme; cook 1 minute longer. Add broth; bring to a simmer. Remove from heat. Stir in spinach, cream cheese, salt and pepper until blended. Transfer to a 4-qt. slow cooker. Stir in rice., Cook, covered, 3-4 hours or until rice is tender and liquid is absorbed, stirring halfway through cooking. Remove insert; top with cheddar cheese. Let stand, covered, 20 minutes. Top with bread crumbs and Parmesan cheese.

Nutrition Facts : Calories 488 calories, Fat 25g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 1016mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.