Step 1

Select Sauté setting on a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting and allow to preheat. Add 1 tablespoon oil to the cooker; heat until shimmering. Add onion, carrots, turnip and thyme; cook, stirring occasionally, until the onion is tender, about 5 minutes. Stir in broth, lentils and salt.

Step 2

Press Cancel. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 10 minutes. (It will take about 10 minutes for the cooker to come up to pressure before cooking begins.)

Step 3

When cooking is complete, carefully turn the steam release handle to Venting position and let the steam fully escape (float valve will drop; this will take about 5 minutes) before removing the lid from the cooker. Stir in spinach and vinegar.

Step 4

Toss radishes and parsley with the remaining 1 tablespoon oil in a small bowl. Ladle the soup evenly into 6 bowls; top with the radish mixture.