Using the saute function on a 6 or 8 quart Instant Pot, heat the oil. Add onion, carrots, celery and cook, stirring occasionally, until very softened, about 10 minutes.
Add the garlic, salt, pepper, paprika and coconut aminos and toast for 1 minute. Add in the tomatoes, lentils, broth. Tie the thyme sprigs and bay leaves together with kitchen twine and add to the Instant Pot.
Cover and set the steam valve to sealing. Cook on manual high pressure for 10 minutes. Once done, allow the pressure to release for 15 minutes, and then release any remaining pressure.
Open lid, remove thyme and bay leaf. If desired, puree 1 cup of the soup to create a thicker texture. Stir in the apple cider vinegar, and season to taste with salt and pepper.