Using sauté setting - Add oil, onions, ½ teaspoon of salt, and ½ teaspoon of black pepper to pot. Cook for at least 5 minutes (10 minutes is better for slightly caramelized onions), stirring frequently.
Add garlic and continue cooking and mixing for about 1 more minute.
Add celery, carrots, fennel, all the spices (cumin, turmeric, coriander, cinnamon, and red pepper flakes), and give it all a really good mix. The goal here is to try and coat each vegetable with spice and allow the spices to toast slightly to wake them up.
Finally, add remaining ingredients (broth, lemon juice, maple syrup, sweet potatoes, chickpeas, and the remaining salt) and mix one last time. Lock the lid and cook for 5 minutes at high pressure. Once cook time is complete, quick-release pressure.