Remove the lid from the Instant Pot and select the Saute function. Add a tbsp of EVOO; when the oil is hot, add the diced red onions and chopped garlic. Cook the onions for approximately 5 minutes or until the onions are softened.
Add the pigeon peas, vegetable stock, crushed tomatoes, tomato sauce, tomato paste, roasted red peppers, and unsweetened coconut milk. Stir until the ingredients are combined. Allow the mixture to simmer for 15-20 minutes.
Next, add the dried oregano, smoked paprika, and ground cumin, and add sea salt and freshly cracked black peppercorns to taste.
Cook for an additional 10 minutes.
Add torn cilantro just before serving.
Serve with Jasmine or wild rice.