When it melts, add the pork along with the marinade, and the tablespoon of tomato paste and cook for 5-10 minutes until the pork is lightly seared, and the tomato paste has been well incorporated.
Pour in the water, and cook for 10 minutes at High Pressure.
While this is cooking, chop up your spinach and have it at the ready.
Once done, release using Quick Pressure release, and put in the spinach. Mix well to incorporate.
Close the lid and cook for an additional 2 minutes and allow it to release pressure on its own.
Mix well and garnish with some additional half and half if desired.