Wash and soak the red lentils for 15 mins. Soaking is optional but I prefer doing it.
Press the saute button on your Instant Pot. Once it displays hot, add the butter. Once melted, add cinnamon, cardamom, bay leaf, cumin seeds. Once cumin seeds splutter, add the chopped ginger, garlic, red onion.
Saute the onion, ginger and garlic until well cooked. Then add the tomato paste, salt and berbere spice. Let it cook for few seconds.
Add the potatoes and bell pepper. Saute for 30 seconds till the spice gets coated well.
Add red lentils and stir for 30 seconds. Then add the vegetable broth and close the lid.
Press the manual or pressure cook button and cook on high pressure for 10 minutes, with the pressure valve in the sealing position.
Quick release the pressure after 5 minutes and then press the saute button.
Add in the spinach leaves. Let it simmer for 2 to 3 minutes or until the spinach leaves have wilted.
Adjust salt and spice. Garnish it with cilantro or parsley.
Serve hot with Rice or Bread.