Instant Pot Lentil Soup

Delicious, rich and healthy, this light soup adds extra spice when drizzled with olive oil and sprinkled with parmesan cheese. Crushed red pepper adds spice, and French green lentils are the main dish in this simple soup. With Instant Pot®, you can quickly prepare heavy meals, which means that this soup is ready to eat in less than an hour.
Select the ROASTING mode in a pressure-controlled slow cooker (for example, in a fast-food slow cooker). (Cooking times, instructions, and settings may vary depending on the make or model of cooker.) Select the high temperature mode and let it warm up for 2-3 minutes. Add the onion, carrot, and 2 tablespoons of oil to the skillet. Cook, stirring occasionally, until soft, about 2 minutes. Add the lentils, thyme and garlic; cook, stirring constantly, until fragrant, about 1 minute. Add the broth, salt, ground black and red pepper and bay leaf. Click CANCEL.Cover the stove with a lid and lock it in place. Turn the steam release knob to the SEALING position. Select the MANUAL / PRESSURE cooking mode. Cook at HIGH pressure for 8 minutes. (It will take 10-15 minutes for the stove to reach pressure before cooking.)At the end of cooking, release the pressure naturally (the float valve will lower). (Cooking will take about 10-15 minutes.) Remove the lid from the stove. Remove the bay leaf and thyme sprigs. Add the spinach and vinegar until the spinach wilts, about 30 seconds. Ladle the soup onto plates; drizzle evenly with the remaining 1 tablespoon of oil and sprinkle evenly with grated parmesan cheese.