Put the inner liner into the pot and turn the Instant Pot on saute mode. Add the olive oil. To the the oil, add the diced onion, pressed garlic, and dried bay leaves. Season with salt and pepper. Saute for about 2 minutes until the onions start to soften, stirring as they cook. Add the diced peeled turnips and sprinkle a little more salt and pepper on. Toss them to coat them in the olive oil. Then pour 3 cups of the vegetable broth in and bring it to a simmer.  Now add in the whole 6 ounce can of tomato paste, stirring to fully incorporate it and bring it to a simmer again. Add the rest of the broth and let it simmer for 5 minutes.

When the broth has simmered for 5 minutes, pour in 1 cup of brown rice. Turn the Instant Pot onto manual by hitting cancel to turn off saute mode and then manual or pressure cook, depending on your Pot. Put the pot on the lid, making sure the valve is set to seal and set it for 4 minutes. When the pot beeps, do a quick release, then take the lid off. When you've removed the lid, turn the Pot back on saute mode. Stir in the frozen vegetables and bring to a simmer. Turn the pot off and serve hot.