Press the saute function on the instant pot and pour the olive oil into the instant pot.
Saute onion and garlic until translucent.
Add in carrots and cook for a few minutes.
Add in sliced leek and cook until soft.
Add lentils and stir well.
Add in tomato paste and spices. Stir well.
Pour in chicken stock and water into the instant pot.
Press Cancel. Then press pressure cook (or manual) and set the timer for 15 minutes on high pressure.
Lock the lid and set the valve on sealing.
Once the instant pot beeps that the cooking time is done, let the pressure release naturally for 5 minutes, then do a quick release by turning the valve to venting.
Lift the lid and stir the soup. Serve with lemon.