Ingredients

• 1 tsp olive oil
• 1 cup chopped onion
• 4 ounces pancetta or chopped uncured bacon
• 2/3 cup chopped celery (about 2 large celery ribs)
• 1 cup chopped or 1/2 inch sliced carrots
• 2 cups peeled cube cut squash (370 grams or close to 3/4 lb)
• 1/2 tsp garlic powder or 1 tsp minced garlic
• 1/2 tsp cumin
• pinch of paprika – close to 1/4 tsp
• 1 1/4 cup green beans (chopped, ends removed)
• 1 cup a blend of uncooked rice (wild rice and long grain white rice work great)
• 1/2 tsp kosher salt
• black pepper to taste
• 6 – 6 1/2 cups veggie broth or chicken broth
• 2 cups loosely packed spinach or other leafy green
• Optional Parmesan to garnish
• Red pepper flakes to garnish
• Pinch of Sea Salt for platting
• Herbs to garnish (cilantro) – optional
• Optional additional Add-ins: 4-5 ounces Roasted turkey, smoked ham, chickpeas, etc.
• See notes for Vegetarian option

Directions

• 1. FOR INSTANT POT:
• 2. First make sure all your vegetables and meats/bacon are chopped or sliced according to measurements in ingredient list.
• 3. Place instant pot on saute setting. Add your olive oil, onion, pancetta, carrots and celery. Sautéfor 2-4 minutes until onions are transparent and fragrant. Add your diced squash and sauté again for another 2 minutes.
• 4.  Turn off sauté setting.
• 5.  Stir in your garlic, paprika, and cumin. Mix together.
• 6. Finally, add in your rice, broth, green beans, kosher salt, and pepper.
• 7.  Place Instant pot setting to manual pressure cook, sealed, for 12-14 minutes. If you are using wild rice, cook for 14-16 minutes. See notes if using pre cooked rice
• 8.  After 12-14 minutes, use Quick release option to stop cooking. Then add in your spinach, stir, and seal it back up.
• 9. Place on warm for 10 minutes until spinach is steamed.
• 10. Once spinach is steamed, uncover and add sea salt.
• 11. Serve and garnish with shredded Parmesan, cilantro, and crushed red pepper flakes.
• 12. Feel free to add in ham, roast chicken or turkey with the spinach while warming.

Nutrition