Switch the Instant Pot on to the sauté setting. Add the oil to the Instant Pot insert and sauté the onions, peppers, carrots and bay leaf (if using) for 4-5 mins until the onion is soft.
Switch off the heat and stir in the garlic, paprika, cumin and chilli.
Mix in the lentils, vegetable stock, tomatoes, and salt.
Cover your Instant Pot, set the vent to 'sealing,' select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 7 mins.
When done allow the pot to NPR for 15 mins before releasing the rest of the steam using quick release.
Stir in the coriander (cilantro), adjust seasoning and serve.