Italian Potato Rice Spinach Soup In Pressure Cooker Recipes

ITALIAN POTATO, RICE, & SPINACH SOUP IN PRESSURE COOKER

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

Full-bodied and robust. DH loved this and didn't complain about the lack of meat. Soup can be frozen in individual containers up to 3 months. Thaw in refrigerator or microwave oven. From Toula Patsalis's "The Pressure Cooker Cookbook."

Provided by KateL

Categories Short Grain Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 19

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

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

POTATO RICE SOUP

Potato Rice Soup image

Very thick and filling and inexpensive; I've made it too often to remember its origin now. Tastes almost like it's made with milk but it isn't. You may wish to spice it up to taste; dh prefers his this way. Doubles well. Warning! A friend liked it enough that she decided to try it in the crockpot...it became so thick that it was basically a solid chunk, lol; the serving spoon stood upright! Stick to the stovetop and you'll be happier with this economical winter soup. ;o)

Provided by winkki

Categories Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 garlic cloves, minced
4 tablespoons olive oil
1 medium onion, chopped
1 large potato, peeled &, diced
1 cup cooked rice
2 cups vegetable broth
2 cups water
1 tablespoon fresh parsley, chopped (optional)
1 tablespoon grated parmesan cheese (optional)

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.

Nutrition Facts : Calories 264.6, Fat 13.7, SaturatedFat 1.9, Sodium 9.3, Carbohydrate 32.7, Fiber 2.6, Sugar 1.9, Protein 3.3

P.R.SOUP (POTATO RICE SOUP)

P.r.soup (Potato Rice Soup) image

A Dom Deluise recipe. This actually dates back to the Depression era. It's inexpensive, tasty and good for you. Make sure you use uncooked rice in this recipe. Serve with additional grated cheese. Note: I've read the reviews and adjusted the liquid.

Provided by Chocolatl

Categories Potato

Time 1h3m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 garlic clove
4 tablespoons olive oil
1 medium onion, chopped
1 medium potato, peeled and diced
1 cup rice, uncooked
2 cups chicken broth
2 -4 cups water
1 tablespoon fresh parsley, chopped
1 tablespoon parmesan cheese, grated

Steps:

Heat oil in a pot and saute garlic until golden brown.
Add onion, potato, rice, broth, parsley, and 2 cups water.
Stir, bring to a boil, reduce heat and simmer for 1 hour, stirring occasionally.
Add more water if soup appears too thick.
Stir in cheese and serve.

Nutrition Facts : Calories 373.2, Fat 14.9, SaturatedFat 2.4, Cholesterol 1.1, Sodium 401.7, Carbohydrate 51.4, Fiber 2.4, Sugar 2, Protein 7.6

POTATO SPINACH SOUP

Potato Spinach Soup image

Make and share this Potato Spinach Soup recipe from Food.com.

Provided by Dancer

Categories Potato

Yield 1 batch

Number Of Ingredients 10

Ingredients

1/4 cup butter
1 large onion
2 stalks celery, cut fine
1/4 cup flour
3 cups water
2 cups potatoes, cubed
2 teaspoons salt
1 cup spinach, chopped (I use frozen)
1/2 cup cream (when dieting, I use canned evaporated skim milk)
to taste swiss cheese, shredded or to taste parmesan cheese, grated, shredded (optional)

Steps:

Melt butter in a pan.
Add onions and celery.
Cover and cook until tender - about 15 minutes.
Stir occasionally.
Blend in flour, and add potatoes, water and salt. Stir constantly until boiling.
Simmer 30 minutes.
Add spinach cook 2 minutes.
Then add cream.
Top with grated cheese if desired.

PRESSURE-COOKER POTATO SOUP

Pressure-Cooker Potato Soup image

I decided to add some character to a basic potato chowder with roasted red peppers. The extra flavor gives a deliciously unique twist to an otherwise ordinary soup.-Mary Shivers, Ada, Oklahoma

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

Ingredients

3 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups)
1 large onion, chopped
1 jar (7 ounces) roasted sweet red peppers, drained and chopped
1 small celery rib, chopped
6 cups chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/8 teaspoon rubbed sage
1/3 cup all-purpose flour
2 cups heavy whipping cream, divided
1 cup grated Parmesan cheese, divided
8 bacon strips, cooked and crumbled
2 tablespoons minced fresh cilantro

Steps:

Place first 9 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust pressure to pressure-cook on high for 15 minutes. Quick-release pressure., Select saute setting and adjust for low heat. Mix flour and 1/2 cup cream until smooth; stir into soup. Stir in 3/4 cup Parmesan cheese, bacon, cilantro and remaining cream. Cook and stir until slightly thickened, 6-8 minutes. Serve with remaining cheese.

Nutrition Facts : Calories 289 calories, Fat 19g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 848mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.

PRESSURE COOKER POTATO AND CHEESE SOUP

Pressure Cooker Potato and Cheese Soup image

Nothing like a great bowl of potato soup done quicker than you could believe with your pressure cooker!

Provided by TishT

Categories Potato

Time 23m

Yield 10 cups

Number Of Ingredients 8

Ingredients

4 large potatoes, peeled and cut into 1 inch cubes (2 1/2 lbs)
4 small onions, chopped
2 teaspoons salt
1 1/2 cups water
4 cups milk
1/4 teaspoon pepper
3 cups cheddar cheese, grated
1 tablespoon parsley, chopped

Steps:

Put potatoes, onions, salt and water in cooker.
Close cooker.
Bring to full pressure on high heat.
Reduce heat and cook for 3 minutes Remove cooker from heat.
allow to cool naturally, till there is no pressure inside cooker Open cooker.
Mix the mixture smooth in a blender or mash it through a sieve.
Return soup to cooker.
Add milk and pepper.
Place cooker on medium heat and bring to boil, stirring constantly.
Add cheese and stir till cheese melts.
Serve immediately, garnish with parsley.

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