Instant Pot Lamb Stew with Spring Vegetables

Name: Instant Pot Lamb Stew with Spring Vegetables
Ingredients: 2 sprigs rosemary; 2 sprigs parsley; 1 bay leaf; 2 wide strips lemon peel; 2 pounds lamb, cut into 1 1/2 to 2 inch pieces; 1 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 1 large shallot , peeled and thinly sliced; 2 medium leeks , trimmed tough green parts, halved lengthwise and thinly sliced; 2 tablespoons all-purpose flour; 1 cup dry white wine; 1 cup chicken stock; 3 to 4 small turnips (about 12 ounces ), trimmed, scrubbed and cut into 4 wedges; 1 pound asparagus , tough ends trimmed and cut on the diagonal into 1-inch pieces; 2 cups frozen peas; 2 handfuls baby spinach