Turn on the Instant Pot’s saute feature and add olive oil.
When the olive oil is fragrant, add onion and garlic to the pot. Sauté for 3-4 minutes and then add the sweet potato and stir.
Add lentils, coconut milk, diced tomatoes, garbanzo beans, 4 cups of vegetable broth, ginger, lemongrass, turmeric, curry powder, and salt to the pot and stir.
Close the Instant Pot > and turn it to manual high pressure > and set the timer to 20 minutes (it will take 15 minutes to build up pressure).
Once the timer goes off, quick release the pressure and take the cover off.
Turn the saute feature back on and add the greens, red pepper, lemon juice, and remaining 2 cups of broth. Stir and bring to a boil
Turn the Instant Pot off and serve.