In the Instant Pot, under the sauté setting, sauté carrots, celery, onions, salt, black pepper and olive oil for about 7-8 minutes.
Then add the garlic and sauté for a minute more.
Add the wine and cook for 2 minutes.
Turn off the Instant Pot and add broth, couscous, cumin, turmeric, crushed red peppers and broccoli, and stir.
Place the lid on the Instant Pot and set to sealing.
Set the Instant Pot on manual high pressure for 7 minutes. (It will take about 10 minutes to come to pressure).
When the 7 minutes are up, let the Instant Pot naturally release for 10 minutes.
Then quick release.
Add the lemon juice, Stir and Serve.