Add the onion, garlic, carrots and celery to the Instant Pot with 1/4 cup water or vegetable broth. Press "Saute" and allow to come to heat. Once it's hot, cook, stirring often, for 5-6 minutes until starting to soften and become fragrant.

Add the oregano, thyme and parsley. Stir to combine and cook for another couple of minutes.

Add the potatoes and vegetable broth. Stir to combine.

Seal the lid and make sure the venting knob is turned to "Sealing". Press "Pressure Cook" and set the timer to 10 minutes. There is no need to press start. The display will now read "On". The Instant Pot will take 10 minutes or so to come to pressure at which point, you will hear a beep and the timer will begin.

Once the timer has finished, carefully turn the Vent Knob to "Quick Release". Allow all the pressure to release until the Float Valve drops, at which point you can remove the lid.

Once the soup has finished cooking, you can either scoop half of it out and into a blender or use an immersion blender right in the Instant Pot. I would recommend the blender method for the a creamier soup, just make sure you allow the steam to escape while blending. Once you've blended half the soup, pour it back into the Instant Pot with the unblended portion.

Stir in the chopped kale then season with salt and pepper and a squeeze of fresh lemon juice, if desired.

Serve right away. Optional toppings include chopped chives, green onion, crumbled tempeh bacon or grated vegan cheese. Leftovers can be stored in the fridge in a sealed container for up to 5 days or freezer for up to 3 months.