Instant pot bolognese pasta

Place lentils in a bowl and cover with water. Soak while you prep other ingredients, or for 30 minutes, then drain. Select the Saute setting on the Instant Pot and let the pot heat up for a few minutes before adding the oil. Once the oil is hot, add the veggies (except mushroom). Add a pinch of salt and cook until they have softened, about 4 minutes. Add the garlic and mushrooms and cook for 3 minutes until the mushrooms begin to release their liquid, stirring frequently. Add the spices and stir for 1 minute to coat the veggies. Pour in the wine to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pot. Simmer until the liquid has mostly evaporated and the smell of alcohol has dissipated, 4 to 5 minutes. Select the Cancel setting. Add the rest of the ingredients through the pasta, reserving 1/2 a tablespoon of vinegar for later. Do not add the tomatoes, tomato paste, or marinara yet. Stir to combine, then pour the diced tomatoes and tomato paste, but do not stir. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and cook for 3 minutes. While the pasta is cooking, gently warm the marinara sauce in a saucepan or in a microwave. Once the pressure cooking is down, quick release the pressure carefully. Open the pot and pour the warm marinara sauce and stir in the remaining 1/2 tablespoons of vinegar. Sprinkle with vegan parmesan and serve.