Step 1

Add all ingredients (except toppings) to the Instant Pot, and place the lid on top, with the vent set to "sealing."

Step 2

Cook the soup on manual high pressure for 40 minutes, and let the pressure naturally release (Note: this soup took a while to come to pressure and to naturally release: plan on the whole cooking time being over an hour, FYI).

Step 3

After the pot is depressurized, remove the lid, and carefully remove the bay leaves. (I used tongs). Note: soup will thicken as it sits.

Step 4

Serve with desired toppings: squeeze of lime, cilantro, diced avocado, green onions, tortilla chips, etc.