Step 1

Turn on the Instant Pot’s saute feature and add olive oil.

Step 2

When the olive oil is fragrant, add onion and garlic to the pot. Sauté for 3-4 minutes and then add the sweet potato and stir.

Step 3

Add lentils, coconut milk, diced tomatoes, garbanzo beans, 4 cups of vegetable broth, ginger, lemongrass, turmeric, curry powder, and salt to the pot and stir.

Step 4

Close the Instant Pot > and turn it to manual high pressure > and set the timer to 20 minutes (it will take 15 minutes to build up pressure).

Step 5

Once the timer goes off, quick release the pressure and take the cover off.

Step 6

Turn the saute feature back on and add the greens, red pepper, lemon juice, and remaining 2 cups of broth. Stir and bring to a boil

Step 7

Turn the Instant Pot off and serve.