Italian Potato Rice Spinach Soup In Pressure Cooker Recipes

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.

Steps:

• In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add broth and bring liquid to a boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks. Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to your taste. Stir in tomatoes and heat through, 1 or 2 minutes. Remove pot from the stove to a trivet. Stir grated cheese into your soup and serve.

Steps:

• In lg. saucepan, saute garlic in oil until light brown.
• Add remaining ingredients except cheese.
• Stir, bring to boil; simmer 1 hr, stirring occasionally.
• Stir in cheese just before serving, if desired.

Steps:

• Place chicken in a 6-qt. electric pressure cooker. Top with tomatoes, artichokes, Italian seasoning and garlic salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Sprinkle with cheeses before serving.

Steps:

• Bring water, stock cubes, parsley, onion, celery, carrots & potaoes to the boil in a large saucepan.
• Cover & simmer for 30 mins, add spaghetti sauce & corn.
• Stir well & bring back to the boil, cover & simmer for a further 15 minutes.
• Serve with hot cheesy bread.

Steps:

• In your pot or Dutch Oven, warm the butter and olive oil on medium heat and begin softening your vegetables. I like to start with the tougher ones first, like carrots, potatoes and celery then add in the onion and garlic with the sausage while continually stirring being careful not to burn until sausage is browned a bit. After the veggies are softened, add the chicken stock, the spinach, and the bay leaf, cover and simmer on low for 20 to 25 minutes. Turn off the heat and add the Cannellini beans and stir. Slowly add the half and half while stirring it into the soup. Serve warm with fresh bread. Serves 6. Enjoy!