ITALIAN POTATO, RICE, & SPINACH SOUP
SERVES 6
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,
1/4 cup parmesan cheese, grated
1/4 cup fontinella cheese, grated
Directions:
1. In the pressure cooker, heat oil. Add leeks, garlic, and carrots and sauté in hot oil 2
minutes. (Follow the Browning/Sautéing instructions in this manual.)
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. Press the SOUP/STEW function button.
5. When cooking is complete, follow instructions to reduce pressure.
6. Lift lid. Ladle the soup into large serving bowl or individual bowls
7. Combine the cheeses and sprinkle over soup. Serve with hunks of Italian bread.
CHICKEN ADOBO
SERVES 4 -5
Ingredients:
8 chicken thighs
2 cups water
2 cups low sodium soy sauce
1 large onion (cut into rings)
6 garlic cloves (chopped up)
3 bay leaves
2 tablespoons cooking sherry
1 teaspoon ground black pepper
3 tablespoons molasses
1 tablespoon olive oil
Jasmine rice
Directions:
1. In the pressure cooker, heat olive oil over heat. Brown the chicken thighs on both
sides. (Follow the Browning/Sautéing instructions in this manual.) Remove, then set
aside.
2. In pressure cooker, combine water, soy sauce, onion, garlic, bay leaves, sherry wine,
black pepper and molasses.
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