Printed from Indian Instant Pot® Cookbook by Urvashi Pitre (with permission)
"Whenever I was feeling particularly lazy, I would make Punjabi lobia. I would use canned beans, and the taste would be okay. Then I realized that you could make perfectly cooked black-eyed peas in 10 minutes in a pressure cooker. Now we have this much more often, and it is so much better. Chop one tomato, and everything else is pour and cook. The end result is a creamy, full-bodied bean and spinach dish that makes an excellent weeknight supper. As always, adjust the cayenne to your heat preference. - Urvashi Pitre"
Preheat the Instant Pot® by selecting Sauté and adjusting to More for high heat. When the inner cooking pot is hot, add the ghee and heat until it is shimmering and add the cumin seeds and mustard seeds (if using). They will begin to sputter like popcorn popping. Add the garlic and ginger and sauté for 30 seconds.
Add the tomato and cook for 1 to 2 minutes until the tomato is softened.
Add the black-eyed peas and water, and mix. Place the spinach on top.
Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 10 minutes. Allow 10 minutes of natural pressure release, then quick release any remaining pressure.
When the cooking is complete, unlock and remove the lid. Stir and taste, adding more salt or cayenne if necessary. Serve with rice, chapattis, or naan.