Moroccan Lamb Stew With Potatoes

Ingredients

1		medium brown onion, diced
1 tbsp	15 ml	olive oil
1 tsp	5 ml	salt
3		large garlic cloves, diced
800 g		diced stewing lamb
0.5 tsp	2.5 ml	cinnamon powder
1 tsp	5 ml	dried oregano or dried thyme
0.5 tsp	2.5 ml	chili flakes
1 tsp	5 ml	paprika powder
1 tsp	5 ml	mild curry powder
0.5 tsp	2.5 ml	turmeric powder (optional)
1 tsp	5 ml	coriander seed powder
2		bay leaves (optional)
6		dried apricots
200 g		tinned tomatoes or cherry tomatoes with juice
1 cup	240 ml	beef stock or chicken stock
1		celery stick, diced
4		medium potatoes, peeled and cubed
3		medium carrots, diced into chunks
0.5 cup	120 ml	frozen peas
0.5		zest of orange

Turn on the Instant Pot and press the Sauté function key. Add the onions, olive oil, and salt and cook for 3-4 minutes, stirring a few times, until softened.
Add the rest of the ingredients (except for the vegetables used in the second part of cooking) and stir through well. While it might seem like you need more liquid, remember that the meat will release its own juices in the cooking process.
Place and lock the lid, making sure the steam release handle is pointing to Sealing. Press the Manual function key, making sure it's set to High Pressure, and adjust the timing to 20 minutes. After three beeps the Instant Pot will begin to build up the pressure and start cooking. Once the cooking finishes, release the pressure naturally for 2-3 minutes before using the quick release to let off the rest of the steam. While the lamb is cooking, you can make a quick couscous or rice dish, or prepare some steamed vegetables on the side.
Add the vegetables and orange zest and stir through. Place and lock the lid again, and set to Manual, High Pressure, for 5 minutes. Once the cooking finishes, leave the Instant Pot to release the pressure naturally for 10-12 minutes and then use the quick release method to finish it off.
Serve with a chosen side and fresh cilantro and scallions as a garnish. A little lime juice is also nice on the side.