1. Set your Instant Pot to the “Saute” function. Add the olive oil. Once hot, add the chopped onion and cook for 3-5 minutes until it softens and becomes translucent. Stir in the minced garlic, ground cumin, ground coriander, ground turmeric, and cayenne pepper (if using). Cook for another minute, stirring constantly, until the spices are fragrant.

2. Pour in about 1/4 cup of the vegetable broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is important to prevent a “Burn” notice and ensures all the flavor is incorporated.

3. Add the diced tomatoes (undrained), rinsed and drained chickpeas, diced sweet potato, remaining vegetable broth, and chopped dried apricots to the Instant Pot. Stir everything gently to combine. Do not stir too vigorously after adding the tomatoes, as this can sometimes contribute to a “Burn” notice.

4. Secure the lid on your Instant Pot and make sure the sealing valve is in the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time for 10 minutes on high pressure.

5. Once the cooking cycle is complete, allow for a natural pressure release for at least 10 minutes. This means you do nothing and let the pressure come down on its own. After 10 minutes, carefully switch the sealing valve to the “Venting” position to release any remaining pressure.

6. Carefully remove the lid. Stir the stew well. Taste and season with salt and black pepper as needed. Garnish generously with fresh chopped cilantro before serving.