Vegan Instantpot Lentil Bolognese

Wash and dice all the vegetables into small cubes and set them aside.
Add the oil to the instant pot and heat it with the "sauté" function.

Once the oil is hot sauté the onions until they are translucent. Then with a garlic press add the garlic to it and sauté for another minute.
Afterwards add the diced carrots and celery into the onion garlic mixture and also sauté these for a minute.

Now simply add all of the other ingredients into the instant pot but make sure to add the lentils first and then the tomato puree because otherwise it could get burned.
Once everything is inside cancel the sauté function, add the lid to the instant pot and set it to "pressure cook" for 18 minutes. If you want to eat the Bolognese right away simply turn off the "keep warm" function so it will remove the steam faster.

*I personally soak the lentils for at least 18 hours to activate them but since we are using an instant pot this step is not necessary for the cooking procedure. I still highly recommend you to soak and rinse your legumes for digestive purposes.

Finally, when the instant pot is done, release the steam through a "quick release", taste test it for the need of any spices, serve it over some pasta or like me on a spaghetti squash and enjoy!

*As a parmesan alternative I love to add some nutritional yeast on top of it.