Instant Pot Ethiopian-ish Bean and Peanut Stew (vegan)

This is actually based on Urvashi Pitrie's Kenyan Kunde black eyed pea and peanut stew, but taken in a more northern direction (and also not using Swiss chard, because I don't think we can get that locally). It does rely on having access to a berbere spice blend - we have a local Ethiopian restaurant, so the berbere we can get is really good (and very hot).

1 onion, chopped
1 cup dried black eye peas (about 170g)
1 tin chopped tomatoes
1 bag spinach (400g or so)
2 1/2 US cups water
A generous 1/4 cup crunchy peanut butter
Salt to taste
2tsp berbere

Neutral tasting oil to cover the bottom of the pot.

Sauté your onion until glassy. If any sticks, use an extra splash of water to deglaze the pot.

Add the water, beans, berbere, salt, and stir. Pour the tomatoes on top, then add the peanut butter on top of that, do not stir.

Pressure cook on high for 15 mins. NPR, or if you're in more of a hurry, allow to sit for 10 minutes before releasing the rest of the pressure manually.

Open the pot, cancel 'keep warm', press sauté, stir in the spinach and keep stirring till it's wilted.

Notes: if pushed for time, you can skip sautéing the onions and add the spinach to the pot before pressure cooking, as long as you don't mind it having a distinctly pond-weedy look when you're done. I might try it with cabbage instead...