ITALIAN POTATO, RICE, & SPINACH SOUP IN PRESSURE COOKER

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

Provided by KateL

Time 35m

Yield 6 serving(s)

Number Of Ingredients 19

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