Preheat the oven to 400, line a baking sheet with parchment paper, place the bacon on the sheet, and an inch apart. Bake the bacon in the oven until the bacon is crispy, in about 20-25 minutes, depending on your oven. 

When the bacon is crisp, remove it from the oven and place the strips of bacon on a dish lined with a paper towel to absorb any excess grease. Set the bacon aside. 

Remove the lid and set the Instant Pot on the Saute setting, add a single tablespoon of extra virgin olive oil. 

When the oil is hot, add the onion and garlic. Saute until the onion starts to soften. 

Mix in the sweet potatoes, corn, a can of crushed tomatoes, black-eyed peas, and vegetable stock.

To this mixture, add the Old Bay, ground cumin, and hot or sweet paprika, stir a few times, then lock and secure the lid.

Change the Instant Pot to the Soup/Chili function and cook for 15 minutes.

Vent the Instant Pot and remove the lid, add the remaining EVOO, and torn parsley, and if needed, adjust the seasoning to your taste. 

Ladle the Sweet Potato + Black-Eyed Peas Stew into serving bowls and top with crumbled bacon, and green onion.

Serve.