Place rice in a medium bowl and allow to soak for 15-20 minutes.
Chop onion; set aside.
Soup:
Place liner in the Instant Pot select [Saute]. When the pot reads hot, put in oil. Once oil is melted add onions. Saute stirring occasionally until onion turns translucent but not browned.
Add ground turkey meat. Saute, breaking up chunks as it cooks. Once the turkey is no long pink move to the outer edges of the pot and add your tomato paste to pot center, stir to build flavor, then blend with meat.
Add minced garlic, salt and pepper; saute for about 30 seconds or until fragrant. Hit [Cancel]. Slowly add a cup of stock and loosen fond on the bottom of the liner, add remaining stock, crushed tomatoes, diced tomatoes with liquid and water.
Drain and rinse rice, add to the pot. Add balsamic vinegar and bay leaves, stir. Close and lock lid, set to sealing. Hit [Rice] which is a 12 minute auto cycle. When pot beeps allow the pot to naturally release the pressure.
Carefully remove lid; remove bay leaves and discard. Add spinach leaves, stir and allow them to wilt before serving soup.