Drain and rinse chickpeas. Press Sauté; heat 1 tablespoon oil in Instant Pot®. Add lamb; cook about 6 minutes or until browned. Add remaining 1 tablespoon oil and onion to pot; cook and stir 3 minutes or until softened. Add garlic, salt, cumin, turmeric, coriander, cinnamon and pepper; cook and stir 1 minute. Add broth and
tomatoes; cook and stir 2 minutes, scraping up browned bits from bottom of pot. Stir in chickpeas and half of apricots; mix well.