Instructions:
- Dice, slice, and mince all vegetables. Set aside.
- Using the sauté function on the Instant Pot, sauté onion and carrot in 1 cup of broth for about 3 minutes. Watch to prevent sticking, as this may affect pressure cooking.
- Add all remaining ingredients to the pot: lentils, diced tomatoes, celery, potatoes, garlic, Italian seasoning, thyme, lemon pepper, black pepper, salt, lemon juice, balsamic vinegar, and remaining 4 cups of broth. Stir well.
- Set the Instant Pot to manual mode, high pressure, for 12 minutes.
- Once cooking is complete, allow for a natural release for 10 minutes.
- Carefully release any remaining pressure and open the pot.
- Adjust soup thickness with additional vegetable broth if desired. Season with salt and pepper to taste.
