Combine the spinach, onions, garlic, turnips, mustard, and sherry.

Press “Sauté” on the Instant Pot. Add olive oil in the inner pot and give it 1 minute to warm, then sauté onions and garlic until soft, about 5 minutes. Push aside and add the lamb cubes, sautéing just until they get a little brown. Stir in the nutmeg, thyme, rosemary, pimentos, beef bullion, zucchini.

Close and lock the lid. Set the value to “Sealing.” Press “Cancel” to stop the “Sauté” function and press “Manual.” Make sure it is set to high pressure. Set the timer to 45 minutes. Remember, it will take a little time to build pressure, so total time in the pot will be closer to an hour.

The pot will beep when the cooking cycle ends. Press “Cancel” and allow pressure to release naturally, which should take about 30 minutes. This is important, because the lamb continues to cook during this time.

Remove the lid. Serve with a generous portion of the broth.