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Turn your Instant Pot on Saute mode, once it displays hot, add oil, followed by garlic, onion, celery, and ginger
Saute for a minute, add turmeric and cumin powder followed by lentils and chopped carrots. Stir until the lentils are lightly toasted, about a minute. Add salt and black pepper.
Add vegetable broth or water. Close the pot with the lid, cancel the saute mode, and set the mode to manual or pressure cook button and set to cook on high pressure for 5 minutes. Make sure the pressure valve is in sealing position.
After 5 minutes are up, let the pressure release naturally for 5 minutes and then do a quick pressure release.
Open the lid and blend the ingredients to a smooth soup using hand blender. If you don't have an immersion blender, let the contents in the pot cool down a bit and then blend using your regular blender.
Transfer soup to serving bowls, garnish with cilantro and lime juice (optional) and serve with bread or naan.