Add olive oil to Instant Pot® and select the “Sauté” function. Addgarlic, carrots, celery, red onion, and crushed red pepper flakes. Season withsalt and black pepper, to taste.
Sauté, stirring occasionally, 4-5 minutes until fragrant and thevegetables start to develop some color. Deglaze by adding broth and scrappingany brown bits off the bottom of the pot. Press cancel.
Add sweet potatoes, bay leaves, and cherry tomatoes to the pot. Check tobe sure seal is in place, the vent is turned to “Sealing” and set the “Manual”setting to 3 minutes.
When cook time is complete, allow pressure to naturally release for 10minutes, then manually release any remaining pressure.
Remove lid and discard bay leaves and woody stems. Stir in fresh babyspinach or arugula and lime juice. Taste and adjust seasonings by adding additionalsalt and black pepper, if desired.
Ladle into bowls, top with freshly shaved or grated Parmesan cheese and enjoy!