Place all ingredients into the inner liner of your Instant Pot.
Cook at high pressure for 6 minutes. Allow the pot to sit undisturbed for 10 minutes, and then release all remaining pressure.
Add 2 cups of water and red wine vinegar, stir and serve. (You are adding this water later so as to reduce time to pressure, and so that you can add more or less water to suit your preference for a thicker or thinner soup).
To make this recipe vegan, sub the chicken broth powder, for vegetable broth powder.
Don't skip the rinsing portion of the lentils.
Whole brown lentils should be easy to find in the rice and bean section of most of your local grocery stores.