Place everything in the first list inside an Instant Pot / pressure cooker. Turn on the soup setting (30 minutes). Go put your feet up!
Use the quick release to let the steam out (hang on, it takes a few minutes). Pull out the bay leaves. Add the bulgur, replace cover, and let it all sit together to cook the bulgur for a while (about 20 minutes). Add more water as needed.
Serve with Parmesan and fresh parsley. I’d also like to mention that the leftovers are mighty delicious.
