Turn on the saute mode, add butter or oil. Saute onions until soft and lightly browned.
Add the lamb, garlic,and spice mixture. Saute for 3-5 minutes.
Add chili flakes, tomato paste, honey, vinegar or wine, chicken broth, chickpeas and dried apricots or raisins. Stir all the ingredients well.
Cover with lid and set the Instant Pot to pressure cook setting for 50 minutes.
Release pressure, remove the lid and add the orange juice and zest. Stir in well.
Serve immediately with quinoa or rice. Garnish with cilantro and more orange zest.
This stew is also very good the next day.