Turn on the saute mode of the instant pot. Heat the oil in the Instant Pot. Add the ginger, garlic, and onion. Sauté for about a minute.
Next, add the sweet potatoes, chickpeas, all the spices, tomato sauce, and water.
Close and seal the Instant Pot. Cook on “MANUAL” for 3 minutes. Once the time is up, quick release the pressure.
Carefully open the lid. Add coconut milk. Stir in the spinach and let simmer on saute mode until wilted, around 2 minutes.