Preheat & Render Bacon: Before you turn on the heat, layer 6 slices of bacon in Instant Pot's inner pot. Amy + Jacky's Notes: We're using the preheating heat to render and crisp the bacon. Heat up Instant Pot using "Sauté More" function. Flip bacon occasionally. Once Instant Pot says "HOT" (~12 mins), the bacon should be done. Place bacon on a paper towel to absorb the excess fat.

Saute Onions & Garlic: Keep the flavorful bacon fat in Instant Pot. Add in diced onions, then saute for 3 minutes. Add in minced garlic, 1 tsp (2.7g) ground cumin, 1 tsp (0.6g) dried thyme, and 3 bay leaves. Saute for another minute.

Deglaze Instant Pot: Pour ½ cup (125ml) unsalted chicken stock in Instant Pot. Then fully deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. Give it a quick mix.

Pressure Cook Lentil Soup: Add 2 tbsp (30ml) fish sauce and remaining 5½ cups (1375ml) unsalted chicken stock in Instant Pot. Add in 2 cups (400g) green lentils, chopped carrots, and chopped celery. Give it a quick mix. Layer 14oz (400g) crushed tomatoes on top. Do not mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 8 minutes, then Natural Release for 10 minutes. After 10 minutes, release the remaining pressure. Open the lid carefully. While the soup is pressure cooking, cut bacon slices into bacon bits.

Season Lentil Soup: Taste the lentil soup, then adjust the seasoning accordingly. For reference, we added roughly 4 to 5 pinches of salt to balance and open up the flavors.

Serve: Garnish Lentil Soup with freshly chopped parsley and bacon bits. Serve immediately and enjoy!Amy + Jacky's Pro Tip: You can try adding just a bit of sherry vinegar or rice wine vinegar for another layer of flavor just before serving.