Place the olive oil in the bottom of the Instant Pot. Add the prepared sweet potatoes, carrots, celery, zucchini, shallots, and garlic to the crock pot. Pour in the chicken/vegetable broth.

Add the entire can of diced tomatoes, oregano, basil, parsley, cayenne, salt, and crumbled pork.

Stir everything together and add the bay leaves. Put the lid on and turn to lock it in place, moving the vent to the "Sealing" position. Press the "Soup/Stew" button (it will start on it's own). When the cycle is complete, manually release the pressure. When all the pressure is released, carefully open the lid away from your face.

Add the spinach to the hot soup and let it wilt. Remove bay leaves before serving.

Store leftovers in the fridge for up to a week or freeze in individual portions for up to 6 months.

Place the olive oil in the bottom of a crock pot. Add the prepared sweet potatoes, carrots, celery, zucchini, shallots, and garlic to the crock pot. Pour in the chicken/vegetable broth.

Add the entire can of diced tomatoes, oregano, basil, parsley, cayenne, salt, and crumbled pork.

Stir everything together, add the bay leaves, cover, and cook on low for 6-8 hours (we prefer 8 hours). Add the spinach to the hot soup and let it wilt. Remove bay leaves before serving.

Store leftovers in the fridge for up to a week or freeze in individual portions for up to 6 months.