Servings: 6 to 8

2 cloves garlic, minced 2 cloves garlic, minced
1 teaspoon dried oregano, crushed 1 teaspoon dried oregano, crushed
4 large carrots, peeled and sliced (coins) 4 large carrots, peeled and sliced (coins)
6 small shallots, chopped (about 1 cup) 6 small shallots, chopped (about 1 cup)
4 ounces sliced shiitake mushrooms (about 1½ cups) 4 ounces sliced shiitake mushrooms (about 1½ cups)
4 ounces sliced baby portobello mushrooms (about 1½ cups) 4 ounces sliced baby portobello mushrooms (about 1½ cups)
1 cup dried lentils 1 cup dried lentils
3 sprigs fresh thyme 3 sprigs fresh thyme
3 tablespoons tomato paste 3 tablespoons tomato paste
2 quarts vegetable broth 2 quarts vegetable broth
4 cups chopped kale 4 cups chopped kale
¼ cup chopped kale ¼ cup chopped kale
¼ cup chopped fresh parsley (garnish) ¼ cup chopped fresh parsley (garnish)

Set IP to saute
Drizzle a bit of oil (if desired)
Saute onions and shallots with a pinch of salt until translucent
Add mushrooms, saute until liquid is released
Add tomato paste and garlic, stir until garlic is fragrant and to brown and deepen the tomato flavor
Add lentils (deglaze with some of the broth if necessary), stir
Add carrots, stir and deglaze if necessary
Add all broth, stir
Add thyme sprigs
Cover and cook: [Sealing, Soup, 20 minutes, QR]
Remove lid, remove thyme sprigs, stir in kale
Cover and cook: [Sealing, Manual, High pressure, 5 minutes, 10 minute NR]
Serve with a sprinkle of chopped fresh parsley

Alternatively, simply dump all ingredients except kale, cook as directed.  Alternatively, simply dump all ingredients except kale, cook as directed.
You can also use all plain white button mushrooms to simplify.  You can also use all plain white button mushrooms to simplify.
Substitute freely, it's very forgiving: add white beans, stir in some coconut milk, puree some or all of the soup.  Substitute freely, it's very forgiving: add white beans, stir in some coconut milk, puree some or all of the soup.
Go for it  Go for it