Set your pressure cooker to the sauté or browning mode. Add a splash of olive oil and wait for it to shimmer before adding the finely chopped leeks. Sauté the leeks for about 2 minutes until they turn soft and translucent.

Once the leeks are soft, stir in the diced potatoes, lentils, bay leaf, and warm spices. Pour in the vegetable stock and enough water to cover the vegetables. Add the coconut milk and stir gently.

Cancel the sauté function, secure the lid, and set it to soup mode for 8 minutes, allowing flavors to bond.

After cooking, allow a natural release of pressure for about 10 minutes before carefully switching the valve to release remaining pressure and removing the lid.

Mash a portion of the potatoes if desired for a heartier texture. Stir in nutritional yeast if using, and serve garnished with fresh herbs.