Wash and soak the black-eyed peas just until we get all the other things gathered up and prepared.
Heat the instant pot in the saute mode. Add the coconut oil and let it heat up.
Add the cumin seeds and let it crackle. Now add the chopped onions and saute them until translucent. Add the green chilies and grated ginger and saute for a minute.
Add the dry spices; turmeric powder, red chili powder, coriander powder and garam masala along with salt and fry them for a minutes.
Now add the chopped tomatoes and cook until the tomatoes are soft and the mixture is aromatic.
Add the chopped potatoes along with the drained black-eyed peas and mix well.
Add about 3 cups of water and crush some fenugreek leaves/kasuri methi and add it to the mixture.
Turn off the instant pot and then close the lid and seal it. Turn the instant pot on and place it on manual mode. Set the time to 12 minutes and let it go.
Once the time is up, turn off the instant pot and let it naturally release all the pressure. Open the pot and add the chopped cilantro.
Serve the Black-Eyed Peas and Potato Stew hot with rice.