Prep Ingredients: Begin by finely chopping the diced onion, bell pepper, and jalapeño pepper. Gather all other ingredients, measuring them out as needed.

Combine Ingredients: In your Instant Pot or slow cooker, combine the chopped vegetables with the diced tomatoes, vegetable broth, diced beans, corn, lentils, and seasonings. Mix thoroughly.

Cook: If using the Instant Pot, seal the lid and set it to cook on high pressure for 15 minutes. For the slow cooker, set it on high for 4-6 hours or low for 7-8 hours until lentils are tender. On the stovetop, bring to a boil, then reduce heat to a simmer.

Finish: Once cooking is done, gently stir in the heavy cream if using. Adjust seasoning with salt and pepper as needed.

Serve: Ladle the soup into bowls and top with crushed tortilla chips, shredded cheese, sliced jalapeños, or desired toppings.