Mix 1 ¼ tbsp Moroccan spice mix, ½ tsp allspice, 1 tsp cumin powder, 1 tsp paprika, ½ tsp freshly ground black pepper and ¼ tsp salt in a bowl. Reserve.
Press the sauté button on the Instant Pot on normal heat, (custom level 3 for the Evo Plus).
Once display says HOT, add 1 tbsp olive oil, 1 garlic clove and ½ medium onion and cook for 2 minutes.
Add 230g chestnut mushrooms (finely chopped) and the reserved spice mix, cook for 30 seconds stirring constantly.
Add 400g can of green lentils, 1 medium carrot, 1 celery stick, 1 medium courgette, 50g green beans, 400g can of diced tomatoes and 500 ml vegetable stock. Press cancel.
Secure the lid on the Instant Pot, set valve to seal, select manual high pressure (pressure cook custom high on Evo Plus) for 5 minutes.
When Instant Pot beeps, allow 5 minutes before releasing the pressure.
When pin drops, open the lid.
Serve with Greek yogurt and fresh coriander.