Turn instant pot on sauté mode. When hot add oil, onion and garlic. Sauté for 2-3 minutes until the onions are translucent.
Add in mushrooms, carrots and bell pepper. sauté for 5-7 minutes stirring often, until vegetable are soft.
Add the wine to deglaze the pot. Stir to remove browned bits from the pot. Allow wine to reduce
Stir in tomato paste, followed by the tomato sauce and all seasonings. Stir well and allow another 2-3 minutes of sautéing to further cook the vegetables.
Finally add the lentils and broth, stir to combine.
Turn off sauté mode. Cover and lock the instant pot. Cook on high pressure (HP) for 20 minutes then quick release all pressure (QPR).
Open the pot and fold in spinach. Stir well, cover it back up for 2-3 minute to allow the spinach to wilt. Serve with a drizzle of olive oil and you favorite toppings