Heat the oil in the inner pot of the instant pot. Add garlic, onions, celery, and jalapenos, and saute for about a few seconds.
Now add vegetables, brown lentils, red lentils, vegetable broth, tomato paste, salt, black pepper powder, and spices.
Stir to combine and until the tomato paste has dissolved.
Cover the instant pot with its locking lid. Press the manual/pressure cook button and set the timer for 20 minutes under high pressure.
Once cooking time is done, let the pressure release naturally. Carefully open the lid, add coconut milk, cilantro, and lime juice. Mix very well.