Vegan Jamaican Gungo Peas (Pigeon Peas) Stew (Instant Pot/Stovetop)

1. Soak Gungo Peas: If using dried gungo peas, soak them overnight in cold water. Drain and rinse thoroughly. (If using canned, rinse and drain).
2. Sauté Aromatics (Instant Pot): Press the "Sauté" button. Add olive oil. Once hot, add onion and cook until softened, about 3-5 minutes. Add garlic, ginger, Scotch Bonnet pepper (if using), allspice, thyme, salt, and black pepper. Sauté for another minute until fragrant.
3. Add Remaining Ingredients: Add the gungo peas (soaked or canned), carrots, potatoes, coconut milk, and vegetable broth to the Instant Pot. Stir well.
4. Pressure Cook: Secure the lid and make sure the vent is sealed. Select "Manual" or "Pressure Cook" and set the timer for 25 minutes on high pressure for pre-soaked gungo peas, 40 minutes for unsoaked dried gungo peas, or 10 minutes for canned gungo peas.
5. Natural Release: Once cooking is complete, allow a natural pressure release for at least 10-15 minutes before carefully quick releasing any remaining pressure.
6. Finish Stew: Carefully remove the lid. Stir in the fresh spinach until wilted. Taste and adjust seasonings if necessary. Remove the Scotch Bonnet pepper if desired before serving.
7. Serve: Ladle the Gungo Peas Stew over cooked rice and garnish with fresh parsley. Enjoy!