Heat Instant Pot on HIGH on Sauté, and when it's hot add ghee/oil. When the oil is hot, add the mustard and/or cumin seeds. They will begin to sputter like popcorn. Add in the ginger and garlic and sauté for 30 seconds.
Add in the tomato and cook for 1-2 minutes until the tomato is softened.
Add all the spices and mix well.
Add water and beans, and mix.
Place spinach on top, close the pot and set on High Pressure for 10 minutes. Allow 10 minutes of natural pressure release and release any remaining pressure.
Serve with rice, chapattis or naan.
To make this recipe vegan, use vegetable oil instead of ghee.
No need to soak your black eyed peas before pressure cooking.
Instant Pot Vegetarian Black Eyed Peas https://twosleevers.com/pressure-cooker-vegetarian-black-eyed-peas/