Turn your instant pot on sauté mode; add oil, garlic, and onion sauté for three minutes.
Add the spices (curry powder, turmeric powder, coriander powder, salt or Maggi cube). Mix until well combined.
Turn the sauté mode off, then add rinsed lentils, and mix well.
Add hot water and close the instant pot lid.
Turn the venting knob to seal.
Cook on high pressure for 15 minutes (turn warm off).
Natural Release for 10 minutes.
Turn the knob to vent and then open the lid.
You can serve the lentil soup as is or use an immersion blender to make it creamy.
Serve it with bread or rice and enjoy.