Pressure Cooker Italian Potato, Rice, & Spinach Soup

By jlwoodruff

Ingredients

• 1/4 cup olive oil
• 6 leeks (white part only) sliced
• 3 garlic cloves, crushed
• 2 carrots, coarsly diced
• 1/2 cup arborio rice
• 3 potatoes, cut into large bite sized cubes
• 5 cups chicken stock
• 1/2 cup parsley, chopped
• 1/2 cup celery, chopped
• 1 bay leaf
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 tsp. dried basil
• 2 Tbs. fresh lemon juice
• 3 Tbs. tomato paste
• 1 Tbs. light brown sugar
• 1 (10oz.) package of fresh spinach, rinsed, cut into large pieces
• 1/4 cup grated parmesan cheese
• 1/4 cup grated fontinella cheese

Details

Servings 6

Preparation

Step 1

In a pressure cooker, heat oil. Add leaks, 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 and cook for 8 minutes. Release pressure and remove lid.

Stir soup. Lay spinach over soup and secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure, slide a heat defuser over burner, and cook 4 minutes. Relase pressure and removed lid.

Stir soup well. Ladle into bowls. Combine cheeses and sprinkle over soup. Serve with hunks of italian bread.