• Set the Instant Pot on the saute setting. Add olive oil and heat. When the oil is hot, add leeks, fennel, garlic and carrots. Cook for about five minutes or until leeks have softened.
  1 tablespoons olive oil, 1 leeks, 1 fennel bulb, 2 cloves garlic, 1 large carrot
• Add the diced tomatoes with liquid, lentils, mushrooms, miso, and 3 cups vegetable broth to the Instant Pot. Secure the lid on top and make sure the pressure valve is closed. Set the Instant Pot to high pressure cooking for 10 minutes.
  8 ounces mushrooms, 1 14 oz can diced tomatoes, ¾ cup brown lentils, 3 - 4 cups vegetable broth, 1 tablespoon white miso
• When the time is finished, use natural release for 10 minutes and then quick release to carefully remove the lid.
• Set the Instant Pot to the saute setting again. Stir in the kale, thyme, marjoram, salt and pepper. Cook for an additional 5 minutes to allow kale to soften and flavors to meld. For a thinner stew, add ½ cup - 1 cup of additional vegetable broth to reach desired consistency.
  ½ teaspoon thyme, ½ teaspoon marjoram, ½ teaspoon salt, ¼ teaspoon fresh ground black pepper, 4 cups kale

Stovetop Instructions

• In a large Dutch oven or large pot, heat olive oil over medium-high heat. When the oil is hot, add leeks, fennel, garlic, and carrots. Cook for about five minutes or until leeks are soft. 
  1 tablespoons olive oil, 1 leeks, 1 fennel bulb, 2 cloves garlic, 1 large carrot
• Then add mushrooms and cook until lightly browned.
  8 ounces mushrooms
• Add the diced tomatoes with liquid, lentils, miso, and vegetable broth. 
  1 14 oz can diced tomatoes, ¾ cup brown lentils, 3 - 4 cups vegetable broth, 1 tablespoon white miso
• Bring to a boil and reduce heat to low and cook for 20 minutes.
• Add the kale, thyme, marjoram, salt, and pepper. Cook for an additional 5-10 minutes or until lentils are done.
  4 cups kale, ½ teaspoon thyme, ½ teaspoon marjoram, ½ teaspoon salt, ¼ teaspoon fresh ground black pepper