Switch on the cooker and choose "Saute", add a swirl of olive oil and onion into the inner pot and Saute' until the onion's soft.
Add the garlic cloves and saute them for about a minute and then stir in the all of the spice powder.
Add the black-eyed beans, tomato paste and water. Mix them well. Cancel the Saute function.
put the supplied steamer plate into the inner pot and place the the potatoes on the steamer plate.
Close and lock the lid of the pressure cooker, set the pressure release valve to "Closed" position.
Choose "Beans" function and set the pressure holding time to 15-20 minutes depending on your desired tenderness of the beans and then push "Start" button.
When the cooking finishes, the cooker will go into keep-warm stage automatically. Push the "Warm/Cancel" button and wait 10 minutes for the pressure to be released naturally.
Set the pressure release valve to " Open" position to let the remaining pressure out if there is any.
Unlock and open the lid. Use a tong to remove the pototoes and steamer plate from the inner pot . Be careful, they are hot!
Put the baby spinach and salt in the inner pot and mix well with the beans.
Add Harissa, if you like.
Serve the photos with the plain yogurt or a splash of balsamic vinegar and a generous amount of black-eyed beans on the top.