Gather together all the ingredients before you get started.
Add all of the ingredients to the inner liner of your Instant Pot and give it a good stir.
Place the inner liner into the base of your Instant Pot. Close and lock the lid and be sure the pressure valve is in the sealing position.
Select the Soup/Broth mode and set the cooking time for 15 minutes.
Be patient. We found that it took 23-28 minutes for the pot to come to pressure and for the float valve to seal.
When the cooking time is complete, allow a 10 minute Natural Pressure Release (or NPR) and then release the rest of the pressure.
Once the float valve has dropped, carefully remove the lid. You’ll find that the soup is still bubbling. Give it a good stir. And remove the bay leaf - if you can find it.
Carefully move the inner liner to a heat proof surface to allow it to cool a bit.
Serve immediately with a slice or two of hearty bread and a couple of sprigs of fresh parsley, if you like.
Package up any leftovers and don’t forget to label them. This soup freezes well.