Instant Pot Fennel, Chickpea, and Brown Rice Stew

Ingredients

• 2 bay leaves
• 1/2 teaspoon red pepper flakes
• Freshly cracked black pepper to taste
• 1 1/2 teaspoons kosher salt + more to taste
• 1 large yellow onion, (diced)
• 4 cups (950 mL) vegetable broth
• 1 cup (200g) dried chickpeas, soaked overnight*
• 1 large fennel bulb with fronds**
• 4 garlic cloves, (finely chopped)
• 1 handful of fresh thyme sprigs, (leaves stripped)
• 1 1/4 cups long-grain brown rice ((about 8 ounces, or 225g))
• 1 (14.5-ounce / 410g) can crushed tomatoes
• 1 (8-ounce / 227g) can tomato sauce
• 3 to 4 large handfuls of baby spinach or kale ((or other greens of choice), chopped roughly)
• 1 - 1 1/2 tablespoons fresh lemon juice
• 1/2 cup Italian flat-leaf parsley, (finely chopped)