Follow this step only if you are cooking rice along with the stew.
Take a cooker proof bowl that is 3 times the size of uncooked rice. Measure and put dry rice in it. Wash rice under cold tap water while gently rubbing it with your finger tips.
Drain water and repeat the process 3 times.
Drain all water completely and add fresh water and salt to it . Keep aside.
For making Vegan Stew
Start IP on sauté mode.
Sautee onions with couple spoons veg stock until translucent.
Add minced garlic and sauté for a minute.
Now add Swiss chard in batches.
Press it down with back of a spoon and keep adding until everything is in the pot.
Let chard wilt for 1 minute.
Add in peanut butter .
Stir it couple of times to avoid anything sticking on the bottom of the pot.
Add ½ cup vegetable stock and deglaze the pot.
Add in all the spices called for and give it a stir.
Top it with chickpea, tomato puree, crushed tomato, sweet potato and potato .
Add enough salt. You can always add and adjust later.
Press CANCEL to get out of the sauté mode.
Now place a long leg trivet on top of the stew.
Place rice on the top.
You may cover rice with a small lid but not required.
Now close the Instant Pot, black knob on SEALING position and press rice mode .
Let the pressure release naturally. NPR.
Once the silver pin drops down carefully open the lid.
Using a pot holder or dish cloth place the rice bowl on a heat safe base.
Take out the trivet.
Stir the stew and give it a taste check.
Adjust spices or salt at this point.
Add in chopped fresh cilantro.
The stew will thicken considerably once it starts to cool.
Just before serving add few drops of freshly squeezed lemon.