Instant Pot Instructions:

1. Prepare all ingredients except for heavy cream and cheese before starting to cook. To prepare hearts of palm lasagna sheets: pour from package into a fine mesh sieve or strainer, drain, rinse with cold water, and pat dry with paper towels. Chop into thirds (see photos in post above).
2. Hit “Sauté” on your 6-quart Instant Pot. 8-quart Instant Pot, or comparable electric pressure cooker. Once the display reads “Hot,” add garlic-infused olive oil and swirl the pot to coat. Add pancetta and sauté until it starts to brown around the edges, about 5 minutes, stirring often. Using a slotted spoon, remove pancetta to a plate and set aside, leaving behind as much liquid in the pot as possible.
3. Add leeks to the Instant Pot and sauté for 2 minutes, stirring frequently.
4. Add ground beef, breaking up the meat into small pieces with a spatula (I adore this Instant Pot spatula), and sauté until brown, about 5 minutes, stirring frequently.
5. Add tomato paste, and stirring constantly, sauté for 1 minute.
6. Hit “Cancel” on the Instant Pot. Add 1 cup water and scrape the bottom of the pot clean with a spatula.
7. Add beef broth, crushed tomatoes, low FODMAP Italian seasoning, salt, pepper, chopped hearts of palm sheets, and sauteed pancetta and stir until combined.
8. Close the Instant Pot lid, and set the pressure release valve to “Sealing.” Hit the “Pressure Cook” or “Manual Button,” and set the timer for 20 minutes. Once the cooking cycle has completed, manually release the pressure by setting the pressure release valve to “Open.” Hit "Cancel" on the Instant Pot. Open the lid.
9. If adding cream, allow soup to cool for a few minutes prior to stirring it in. Otherwise, stir soup. Ladle soup into serving bowls. Add shredded cheeses to a separate small mixing bowl and toss with your hands to combine. Top soup with shredded cheese, garnish with chopped parsley (optional), and enjoy.

Slow Cooker Instructions:

1. Prepare all ingredients except for heavy cream and cheese before starting to cook. To prepare hearts of palm lasagna sheets: pour from package into a fine mesh sieve or strainer, drain, rinse with cold water, and pat dry with paper towels. Chop into thirds (see photos in post above).
2. Place a large skillet on medium heat on the stovetop. Once hot, add garlic-infused olive oil and swirl skillet to coat in oil. Add pancetta and sauté until starting to brown around the edges, about 5 minutes. Using a slotted spoon, remove pancetta to a plate, leaving the juices behind in the skillet.
3. Add leeks to the skillet, and sauté for 2 minutes, stirring often.
4. Add ground beef to the skillet, breaking up the meat into small pieces with a spatula, and sauté until brown, about 5 minutes.
5. Add tomato paste to the skillet, and while stirring constantly, sauté for 1 minute.
6. Slowly add water to the skillet, scraping the bottom clean with a spatula. Pour skillet contents into a slow cooker (I use a 6-quart Crock-Pot).
7. Add broth, crushed tomatoes, Italian seasoning, salt, pepper, chopped hearts of palm lasagna sheets, and sauteed pancetta, and stir until combined. Add lid to the slow cooker.
8. Slow cook for 4 hours on high or 6-8 hours on low.
9. Remove lid from slow cooker. If adding cream, allow soup to cool for a few minutes before stirring it in. Otherwise, stir soup.
10. Ladle soup into serving bowls. Add shredded cheese to a separate small mixing bowl and toss with your hands to combine. Top soup with shredded cheese mixture, garnish with chopped parsley (optional), and enjoy.