Press Sauté on your Pressure Cooker. Once Hot, add your vegetable oil. Then add your lamb meat and cook until browned, about 4 minutes.
Add onion and garlic and stir until the onion has softened, about 3 minutes.
Add cumin, paprika, ginger, cinnamon, allspice and stir for about 1 minute.
Add chicken broth and use a wooden spoon to ensure that all brown bits are removed from the bottom of the pressure cooker. Add chickpeas and diced tomatoes. Do not stir.
Cover Pressure Cooker and cook on high pressure for 20 minutes. Once pressure cooking cycle is complete, allow soup to natural release for 10 minutes, then quick release the remaining pressure.
Stir in spinach and salt and pepper to desired taste.
Notes
Have fun with the spices. Taste and adjust to your preference.You can omit the lamb if you want to make it Vegetarian or Vegan.