Chop, onions, bell peppers. Set your pressure cooker to saute. Add a splash of vegetable stock in the pot. Saute the onions, bell peppers and carrots for 5-7 minutes until they start to soften. Grate garlic and allow to saute for another minute.
Add the remaining ingredients except for the spinach. Mix everything well. Apply the lid, set to seal and cook for 9 minutes. When completed all to naturally release for 15 minutes.
Open lid and stir in the spinach, return the lid for 5 minutes to allow the spinach to wilt.
I love serving this with my No Knead bread or cornbread. You can make a Chili bar with toppings, green onions, tortilla chips, cashew creme, mustard.