1. Add the olive oil to the Instant Pot and select the Sauté function on normal. When the oil is shimmering, after about 2 minutes, add the onion and leek and sauté, stirring occasionally, until softened, about 5 minutes.
2. Add the carrots and celery to the Instant Pot and sauté until softened, about 5 minutes. Add the garlic and tomato paste and sauté an additional minute until fragrant.
3. Add the potatoes, lentils, broth or water, salt, pepper and bay leaf to the Instant Pot and stir to combine. Close the lid and make sure the pressure release valve is closed. Select the Pressure Cook or Manual setting and set the cooking time for 12 minutes at high pressure.
4. When the cooking program finishes, allow the pressure to release naturally for at least 5 minutes. You can then release the remaining pressure manually and remove the lid or leave the soup on the “Keep Warm” setting until needed.
5. Prior to serving, stir in the chard and vinegar. Allow the heat of the soup to wilt the chard. Taste and adjust seasoning adding more salt and pepper if necessary and remove the bay leaf.
6. Serve hot, optionally garnish with chopped fresh rosemary.

Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!