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Preheat the pressure cooker by selecting saute. Add oil.
When hot, add onions and carrots and saute for 5 minutes. Add garlic and stir for 1 minute.
Add chicken broth, lentils, corn, lemon juice and zest, cumin, curry powder, turmeric, red pepper flakes, saffron, salt, and pepper; stir.
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 7 minutes.
When cooking is complete, use a quick release.
Puree soup to desired consistency with an immersion blender. For a regular blender, puree about ⅓ of the soup then return it to the pot.
Serve hot with a garnish of basil, a swirl of cream, and a squeeze of lemon. Extra fresh cracked pepper is also amazing.
Leftovers can be refrigerated up to 5 days or frozen for at least 3 months.