Turn the Instant Pot on and select the Sauté function. Once slightly heated, add the chopped onions and olive oil. Cook for 2-3 minutes.
Mix in the garlic, cinnamon, cumin, chili powder, and paprika. Stir for 30 seconds.
Stir in the diced tomatoes, chickpeas, raisins, sun-dried tomatoes, spinach, vegetable stock, salt, and pepper. Mix thoroughly. Press Cancel to stop the Sauté function.
Pop the lid on top, lock it (ensure the steam valve points to Sealing) and set the Instant Pot to Manual, HIGH, for 10 minutes. After 3 beeps, pressure will start to build up in the Instant Pot and it will start to cook. Once the timer goes off, allow 10 minutes for the pressure to release naturally, then use a quick release to let off the rest of the steam (simply point the sealing valve to Venting).
Open the lid and stir the stew.
Let contents sit for 5 minutes before serving with fresh cilantro on top.
Notes:
Serve with rice, couscous or with crusty bread if desired.
