Set up your instant pot and with the lid off, hit the saute button.
Once hot add your oil (optional) and allow it to heat.
Saute your onions and fennel for about 2 minutes, stirring a couple of times.
Add your pressed garlic, cumin and coriander and cook for another minute until fragrant.
Add your chopped carrots, sweet potato and dried red lentils. Stir well to combine.
Add your crushed tomatoes and vegetable broth and stir well.
Put the lid on your Instant Pot, lock into place and using the 'Soup' button set it for 6 minutes.
Once done allow it to naturally release pressure for about 10 minutes and the vent it to release any remaining steam.
Once pressure is released, turn off the instant pot and remove the lid.
Add 1½ tsp salt, ¼ tsp pepper, 2 tbsp of brown sugar (this is necessary to decrease the acidity of the tomatoes), and the ½ cup chopped parsley. Stir well to combine.
Allow the soup time to sit for a couple of hours to allow the flavours to blend.
Refrigerate until later or reheat to serve.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2018/04/10/hearty-red-lentil-and-sweet-potato-instant-pot-soup-2/