Set the 8 qt Instant Pot pressure cooker to saute – when hot add the onions, carrots and celery and a couple tablespoons of the low sodium vegetable broth. Saute just until vegetables are no longer raw – 3-4 mintues – they are going to cook when under pressure so we are just giving them a little head start.
Add the potatoes, green lentils, red lentils, vegetable broth, water, fire roasted tomatoes, Herbs de Provence, Table Tasty, freshly ground black pepper and sweet paprika to the pot. Put the lid on and make sure the venting valve is turned to sealing. Set the time to 6 minutes high pressure.
Let the pressure come down naturally, then open the lid carefully tipping the lid away from you. Add the frozen peas, balsamic vinegar and a little additonal Herbs de Provence to boost the flavor. I always taste it and then decide how much to add. Put the lid back on and let the peas get good and hot.