Step 1

Turn Instant Pot to saute and let heat up.

Step 2

Add in olive oil, onions, celery, and carrots and saute for 2-3 minutes, or until onions begin to soften.

Step 3

Add in lentils and garlic and saute for an additional 1 to 2 minutes. Turn Instant Pot OFF.

Step 4

Add in vegetable stock and scrape up any browned bits on the bottom of the instant pot to prevent a burn warning.

Step 5

Add in the crushed and diced tomatoes, oregano, coriander, cumin, salt (if using), and bay leaves.

Step 6

Place lid on pressure cooker and be sure vent knob is pointed towards sealed.

Step 7

Set cook time for 15 minutes on high pressure.

Step 8

Once cook time has elapsed, allow pressure to release naturally.

Step 9

Once pressure is released, open Instant Pot and discard bay leaves. Stir in lemon juice or balsamic vinegar and serve.