Add olive oil to the Instant Pot® and select the “Sauté” function. Add garlic, celery, carrots, red onion, and garlic powder. Season with salt and black pepper, to taste. Stir to combine.

Sauté, stirring occasionally, until fragrant and vegetables start to turn golden brown, approximately 4-5 minutes.

Add broth and stir to combine, scraping any brown bits off the bottom of the pot in the process. Turn the unit off.

Add potatoes, bay leaves, and chopped tomatoes to the pot.

Put the lid on and lock it into place. Switch the vent to “Sealing” and set the “Manual” setting to 3 minutes.

When the cooking time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.

Remove the lid and discard the bay leaves.

Stir in the baby kale and lime juice, and season with additional salt and black pepper, if desired. Stir to combine and serve immediately.