Mediterranean Lentil Salad

In the Instant Pot, combine chickpeas, thyme, parsley, water and 1 tablespoon oil, stirring well. Close and lock the lid. Turn the steam release handle to Sealing. Press Manual and increase the time to 38 minutes pressure cooking on high. When the timer beeps, press Cancel. Let stand, covered, until the float valve drops down. Turn the steam release handle to Venting and remove the lid. The chickpeas should be tender. (If more cooking is needed, cover the pot and press Sauté. Cook, stirring, for 3 to 5 minutes or until tender.) Drain and rinse chickpeas and set aside. Rinse and dry inner pot. In the inner pot, combine chickpeas, lentils, herbes de Provence, salt, broth and 1 tablespoon of wine. Place the pot inside the Instant Pot, close and lock the lid and turn the steam release handle to Venting. Press Slow Cook; the indicator will read “Normal.” Adjust the heat level to “Less.” Press to decrease the time on the display to 3:00. When the timer beeps, remove the lid and check to make sure the lentils are firm-tender. (If more cooking is needed, reset the slow cooker to “More” for 15 minutes.) Press Cancel. In a small bowl, whisk together garlic, mint and the remaining wine. Gradually whisk in the remaining oil until emulsified. Drizzle over mixture in pot. Gently stir in the tomatoes and olives. Transfer salad to a serving dish and garnish with feta. Enjoy!