Italian Potato, Rice, & Spinach Soup in Pressure Cooker

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

Directions

1. 1

   In a pressure cooker, heat oil. Add leeks, garlic, and carrots and saute in hot oil 2 minutes.

2. 2

   Add rice and potatoes. Stir well and cook 1 minute.

3. 3

   Add broth, parsley, celery, bay leaf, salt, pepper, basil, lemon juice, tomato paste, and brown sugar. Stir well.

4. 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. 5

   Stir soup well. Ladle into bowls.

6. 6

   Combine cheeses and sprinkle over soup. Serve with hunks of Italian bread.

7. 7

   Serves 6-8.