1. Set your Instant Pot to the “Saute” function. Add the olive oil. Once hot, add the chopped onion and cook until softened, about 3-5 minutes, stirring occasionally. Add the minced garlic, ground cumin, ground coriander, turmeric, and cayenne pepper (if using). Cook for another minute, stirring constantly, until fragrant. This step really helps to build the flavor foundation of your stew.

2. Pour in the diced tomatoes (undrained), rinsed and drained chickpeas, and diced sweet potato. Stir everything together gently, scraping up any bits from the bottom of the pot to prevent a “burn” notice.

3. Add the vegetable broth and rinsed red lentils to the pot. Give it another good stir to ensure everything is well combined and the lentils are submerged.

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 8 minutes on high pressure.

5. Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes. This means you do nothing and let the pressure come down on its own for that duration. After 5 minutes, carefully switch the sealing valve to the “Venting” position for a quick release of any remaining pressure. Once the float valve drops, it’s safe to open the lid.

6. Open the lid and stir the stew. The lentils and sweet potatoes should be tender. Stir in the fresh cilantro. Taste the stew and season with salt and freshly ground black pepper as needed. Serve hot with a squeeze of fresh lemon juice.