Italian Potato Rice Spinach Soup In Pressure Cooker Recipes

QUICK ITALIAN RICE SOUP

Quick Italian Rice Soup image

A quick and simple soup full of veggies and protein to fill anyone's appetite!

Provided by Arizona Desert Flower

Categories Trusted Brands: Recipes and Tips Knorr®

Time 30m

Yield 8

Number Of Ingredients 8

Ingredients

1 pound ground beef
½ cup chopped onion
1 (14.5 ounce) can no salt-added diced tomatoes with Italian herbs
1 (15 ounce) can low-sodium Great Northern beans
2 (32 ounce) cartons reduced-sodium beef broth
1 (12 ounce) package frozen mixed vegetables
1 teaspoon dried oregano
1 (5.5 ounce) package Knorr® Rice Sides™ - Beef

Steps:

In a large pot over medium high heat, cook ground beef and onions, breaking up larger ground beef pieces, until beef is thoroughly cooked and no longer pink. Drain off fat.
Stir in tomatoes, beans, and broth; bring to a simmer over medium-high heat. When mixture begins to bubble, add vegetables and rice. Allow to come back to a simmer; reduce heat to medium for a gentle simmer.
Cook until rice is tender and vegetables are warmed through, about 8 minutes.

Nutrition Facts : Calories 278.1 calories, Carbohydrate 29.6 g, Cholesterol 35.5 mg, Fat 8.9 g, Fiber 4.6 g, Protein 19.8 g, SaturatedFat 3.2 g, Sodium 389.2 mg, Sugar 2.5 g

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.

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

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