Plug in your Instant Pot, press the Sauté button, and add the oil. Transfer the chopped onion to the instant pot and cook, stirring occasionally, until it begins to sweat, about 3-5 minutes.

Stir in the garlic, carrots, celery, and Yukon gold potatoes and cook for another 1 to 2 minutes, stirring occasionally.

Add the remaining ingredients (lentils, crushed tomatoes, vegetable stock, pure maple syrup, balsamic vinegar, bay leaf, paprika, Italian seasoning, and sea salt).

Give everything a big stir then secure the lid on the Instant Pot.

Press Manual or Pressure Cook and adjust the cook time for 15 minutes, making sure the instant pot is on its default high pressure setting and the pressure release valve is closed. The pressure cooker will take about 10 minutes to build pressure and once it does, it will begin its 15 minute pressure cooking course. Once finished, allow the Instant Pot to naturally release for 30 minutes (in other words, allow it to go into Keep Warm mode and don’t touch the pressure release the pressure just yet). After the 30-minute natural release, turn the quick release valve open to let out any remaining pressure.

Open the lid on the Instant Pot and give the soup a big stir. Taste the soup for flavor and add more sea salt to your personal taste. 

Serve immediately with homemade cornbread or crusty bread and enjoy! A little parmesan cheese, a drizzle of olive oil, and a squeeze of fresh lemon juice is also amazing on this healthy lentil soup recipe.