1. Set your Instant Pot to the “Saute” function. Once hot, add the olive oil. Add the chopped onion, carrots, and celery, cooking for about 5-7 minutes until softened. Stir occasionally to prevent sticking.

2. Stir in the minced garlic, dried oregano, ground cumin, dried thyme, and black pepper. Cook for another minute until fragrant, allowing the spices to bloom and release their flavors.

3. Turn off the “Saute” function. Add the rinsed lentils, chicken breasts or thighs, chicken broth, diced tomatoes (undrained), and the bay leaf to the pot. Make sure the chicken is mostly submerged in the liquid.

4. Secure the lid on your Instant Pot, making sure the sealing valve is in the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time to 15 minutes on high pressure.

5. Once the cooking cycle is complete, allow for a natural pressure release for 10 minutes. This means you do nothing and let the pressure come down on its own. After 10 minutes, carefully switch the sealing valve to the “Venting” position for a quick release of any remaining pressure.

6. Carefully remove the chicken from the pot and place it on a cutting board. Shred the chicken using two forks, then return the shredded chicken to the soup. Remove and discard the bay leaf.

7. Stir the soup well. Taste and add salt as needed. Ladle into bowls, garnish with fresh chopped parsley, and serve hot. The lentils should be tender and slightly broken down, creating a thick, rich broth.