Instant Pot Lentil Soup

This is so comforting and delicious.
Ingredients:
1 cup diced celery
1 cup chopped onion
1 cup diced carrot
1 tsp chopped garlic
5-6 red radishes, sliced, optional
2 cups crushed tomato (I used frozen tomatoes)
2 liters (4 cups) vegetable stock or water
2 cups green/brown lentil, rinsed and drained
1 bay leaf
1-2 tsp Italian seasoning
1-2 tsp smoked paprika
1 tsp salt
1 tsp black pepper
2 tbsp extra-virgin olive oil
2 tbsp Better Than Bouillon (soup base), optional
Method:
1. Set the instant pot to a sauté mode and heat the oil for 1 minute.
2. Add celery, onion, carrot, and garlic and sauté until fragrance for about 3 minutes.
3. Add tomato, bay leaf, Italian seasoning, smoked paprika, salt, and black pepper and stir for 1 minute.
4. Add lentils and vegetable broth/water to the pot. Then add soup base, if using.
5. Then turn off the sauté mode and close the lid. Set to pressure cook for 20 minutes.
6. Let the pot naturally release for 10 minutes then manually release the pressure to open the lid.
7. Taste and adjust the seasonings as desired
Note: If not making a vegan/vegetarian version, use chicken broth and add some cube ham or cooked bacon or cooked pasta/potato to the soup.