Start by soaking one pound (2 1/4 cups) of red beans overnight.
Time to prepare all of our vegetables. One medium purple onion finely diced (3/4 Cup), two cups finely diced tomato, two teaspoons finely diced ginger, two teaspoons finely diced garlic, two teaspoons finely diced spicy green pepper
Measure out the spices. One teaspoon cumin seeds, two pieces of cinnamon stick, one teaspoon paprika, one teaspoon garam masala, one teaspoon mango powder, one teaspoon salt, one half teaspoon black pepper, one half teaspoon turmeric.
Plug in your Instant Pot and press saute and add one and a half Tablespoons of cooking oil.
When the oil gets hot add the cumin seeds and cinnamon sticks. The cumin needs to be in the oil so that the seeds will crackle and release flavor. After the cumin seeds have opened up add your onion, garlic, ginger and green pepper. Cook this while occasionally stirring until the onion gets some brown spots.
After the onion gets some brown spots add the tomato. Cook this while occasionally stirring for five minutes
Add your soaked beans, remaining spices and two cups of water.
In manual mode set the timer for 30 minutes. After 30 minutes let the pressure naturally release for 15 minutes. Remove cinnamon sticks.
For richness top with some evaporated coconut milk.