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You can make this recipe and while it cooks in the humble pressure cooker, take time off to relax. Quickly release the pressure (open the lid) to avoid over cooking. Italian Herb Soup ( Pressure Cooker ) recipe - How to make Italian Herb Soup ( Pressure Cooker ) Tags Italian SoupsSautePressure CookerQuick Vegetarian Soups Whistles: High 2 Preparation Time: 10 mins Cooking Time: 12 mins Total Time: 22 mins 4Makes 4 servings Show me for servings Ingredients 1 1/2 tbsp olive oil / any other refined oil1/4 cup spring onion whites3 to 4 clove garlic (lehsun) , peeled and crushed1/4 cup finely chopped carrots2 tbsp rice (chawal)1/4 cup potato cubes1/3 cup finely chopped coriander (dhania)1/3 cup finely chopped celery1 bayleaf (tejpatta)4 tsp tomato puree1 tsp sugar salt and to taste1/2 cup shredded spinach (palak)1/2 tsp dried oregano1 1/2 tsp lemon juiceFor The Garnish1/4 cup grated processed cheeseFor Serving bread slices Method MethodHeat the oil in a pressure cooker; add the spring onion whites, garlic and carrots and sauté on a medium flame for 2 minutes.Add the rice and potatoes and sauté on a medium flame for another minute.Add the coriander/ parsley, celery, bayleaf, tomato purée, sugar, salt, pepper and 5 cups of hot water, mix well and pressure on a high flame for 2 whistles.Allow the steam to escape using quick release method (refer handy tip) before opening the lid.Add the spinach and oregano mix well and cook on a high flame for another minute, while stirring once in between.Just before serving, add the lemon juice and mix well. Garnish with cheese and serve hot with bread slices.Handy tip:Handy tip:Quick release method: also called the cold-water release method, it is used to release pressure quickly. To use this method, remove the pressure cooker from the burner, place in the sink and run cold water gently over the lid until the steam dissipates.When putting the pressure cooker in the sink, tilt the handle up so the water flows away from you. Quick release works best for foods where you need to control the timing and degree of cooking. Nutrient values per servingEnergy98 calProtein1.2 gCarbohydrates10.4 gFiber1.6 gFat5.7 gCholesterol0 mgVitamin A839.5 mcgVitamin B10.1 mgVitamin B20.1 mgVitamin B30.4 mgVitamin C17.7 mgFolic Acid20.9 mcgCalcium53.8 mgIron0.9 mgMagnesium0 mgPhosphorus0 mgSodium11.5 mgPotassium102.1 mgZinc0.2 mg