In the Instant Pot, hit Sauté mode and add olive oil. Once the oil is hot, add chopped garlic and chopped onions and bay leaves.
Cook until onions start to brown – 4-6 minutes.
Add the chopped celery and sauté for a minute.
Hit Cancel on the Instant Pot, add the chopped potatoes and chopped carrots.
Add the dried herbs, stock cube and 3 cups of water, followed by the crushed black pepper, paprika and added salt if needed.
Add the drained white beans.
Mix well, ensure that no residue to stuck to the bottom of the pot.
Hit Pressure Cook (or Manual) on the Instant Pot, set the time for 6 minutes. After the pressure cooking cycle is complete, let the Instant Pot rest for 10 minutes in Keep Warm mode. Then hit Cancel, and manually release pressure by opening the vent (Quick Pressure Release).
Open the lid of the Instant Pot, and add the baby spinach (if using) . The spinach will wilt in the heat of the Instant Pot. Add the juice of half a lemon, and stir.
Serve the soup warm, with an optional garnish of grated cheese.