Prep the veg: Dice the onion, carrots, and celery. Mince the garlic. Chop potatoes or squash into 1/2-inch cubes. Roughly chop greens.

Sauté aromatics: Set Instant Pot to Sauté (Normal). Add olive oil. Cook onion, carrots, and celery with a pinch of salt for 4–5 minutes until softened. Stir in garlic for 30 seconds.

Bloom spices: Add smoked paprika, thyme, cumin, and bay leaf. Stir 30 seconds until fragrant. This step boosts flavor.

Deglaze: Pour in 1/2 cup broth and scrape up browned bits with a wooden spoon. Don’t skip this—it helps prevent the Burn warning.

Load the pot: Add remaining broth, diced tomatoes (if using), potatoes or squash, and your protein (raw chicken or drained beans). Stir to combine.

Pressure cook: Seal lid and set to Pressure Cook (High). For chicken: 8 minutes. For beans only (no meat): 5 minutes. If adding rice, use 4 minutes; for small pasta, add later.

Natural release: Let pressure release naturally for 5 minutes, then quick-release remaining pressure. Open lid carefully.

Finish: For chicken, remove and shred with two forks, then return to pot. Stir in greens. If using small pasta, add now and set to Sauté for 5–8 minutes until tender. Add cream or coconut milk if you want it creamy.

Brighten: Squeeze in lemon juice to taste (start with 1–2 teaspoons). Season with salt and pepper. Adjust spices if needed.

Serve: Ladle into bowls and top with chopped parsley or cilantro. Add a drizzle of olive oil or grated Parmesan if you like.