Dice the onion and add to the instant pot with the olive oil. Set to the saute function and saute for 3-5 minutes or until it starts to look translucent.
Add in the diced carrot, diced celery and minced garlic.
Saute an additional 5 minutes.
Add in all remaining ingredients aside from the kale and vinegar.
Put the lid on and set the valve to sealing. Set manual high pressure for 10 minutes. It will take about 10 minutes to come to pressure, and then the 10 minutes of cooking will actually start.
Once it's done cooking, let the pressure release naturally for about 10 minutes, then set the valve to venting and let it finish releasing.
Give it a good stir and discard the bay leaves, then transfer 2 cups worth to a blender and blend until smooth. Transfer back to the instant pot and stir to combine. This helps thicken the soup and gives it a really nice creamy texture. You can also use an immersion blender and lightly pulse while in the IP if you have one.
Finally, add in the finely chopped kale and red wine vinegar. Taste and adjust seasonings as desired. Serve with fresh bread and a sprinkle of parsley. Enjoy!