In a skillet over medium heat, cook the lamb until browned for about 5 minutes per batch. Set aside.
Turn the instant pot setting to "Saute", add oil, garlic and cook until fragrant.
Add chopped onion and cook for about 30 seconds. Add cinnamon stick, coriander, black pepper, salt, turmeric, ground ginger, grated ginger, salt and ground cinnamon. Keep stirring until fragrant for about 15 seconds.
Add browned lamb leg cubes into the instant pot. Stir for a few seconds.
Add dried apricot, cinnamon stick and the broth, turn off the "Saute" setting, close the lid and set to "Manual" for about 35 minutes.
Release pressure using the natural-release method. Unlock and remove the lid.
Serve the lamb stew immediately with rice.