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nickgriglack
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On a 6-quart Instant Pot, select Normal/Medium Sauté. Add the oil and heat until shimmering. Add the honey and tomato paste; cook, stirring, until lightly browned, 1½ to 2½ minutes. Add the onion and ½ teaspoon salt; cook, stirring often, until the onion is translucent, about 5 minutes. Add the garlic, ras el hanout, ginger and ½ teaspoon pepper; stir until fragrant, about 30 seconds. Add the beef and ⅓ cup water; scrape up any browned bits, then press Cancel to turn off the pot.
Transfer the squash to individual bowls. Using a wide spoon, skim off and discard some of the fat from the surface. Stir in the lemon zest and juice, then taste and season with salt and pepper. Spoon the stew onto the squash. Garnish with the mint, pistachios and additional honey.