– Heat olive oil in the Instant Pot on sauté. Add the pancetta and brown for 3 minutes. Remove it from the pot onto a plate lined with a paper towel to absorb the excess grease.
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–Add the onion, carrots, celery, zucchini and garlic to the pot and cook for about 4 minutes. Add more oil if necessary. Turn off the pot.
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– Salt, black pepper, Italian seasoning, bay leaf, orzo, tomatoes, balsamic vinegar and veggie broth. Stir and seal and pressure cook on high for 5 minutes.
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– Quick release the pressure, stir in the pancetta and spinach and let it sit for a few minutes until the spinach is wilted.
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– Top with grated parmesan cheese and chopped parsley. Serve with crusty bread and enjoy!