Italian Potato, Rice, & Spinach Soup In Pressure Cooker

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 6 leeks, 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

Recipe

• 1 in a pressure cooker, heat oil. add leeks, garlic, and carrots and saute in hot oil 2 minutes.
• 2 add rice and potatoes. stir well and cook 1 minute.
• 3 add broth, parsley, celery, bay leaf, salt, pepper, basil, lemon juice, tomato paste, and brown sugar. stir well.
• 4 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.
• 5 stir soup well. ladle into bowls.
• 6 combine cheeses and sprinkle over soup. serve with hunks of italian bread.
• 7 serves 6-8.