Set Instant Pot to SAUTÉ function. Add the sausage and cook, stirring occasionally, for a few minutes or until browned. Press CANCEL after sautéing. (If using cubed ham, you may skip the sauté step.)
Add the lentils, carrots, garlic, Worcestershire sauce, hot pepper sauce, parsley, celery salt, garlic powder, onion powder, nutmeg, black pepper, and bay leaf to the pot. Pour in the chicken broth and stir to combine. Seal the lid according to the owner's manual and cook on HIGH pressure for 15 minutes.
When the timer is done, allow the pressure to release naturally for 10 minutes, then carefully vent to release the remaining pressure (consult your owner's manual for more specific instructions). Open the lid, stir well, and serve hot. If desired, stir a small splash of apple cider vinegar into individual bowls of soup and garnish with fresh parsley.