Soak the black-eyed peas in water for 8 hours or overnight (see tips section above).
In a mixie jar or grinder, take coriander seeds, cumin seeds, fenugreek seeds, dried red chili, and rice. Grind into a fine powder.
To this powder, add onion, tomato, green chili, tamarind, garlic, coconut, turmeric powder, and jaggery. Add a little water and grind into a smooth paste. Set it aside.
Set the Instant Pot in saute mode and heat coconut oil. Add mustard seeds and let them splutter.
Next, add curry leaves and the ground paste. Mix well and saute for 3 minutes (until the spices cook)
Add coconut milk and deglaze the pot.
Drain the water from the soaked beans. Add it along with spinach and 3 cups of water to the pot.
Mix well and secure the lid of the IP. Set the IP in pressure cook mode for 8 minutes.
Let the pressure release naturally for 10 minutes, then do a quick release of the pressure. Mix well and serve hot.