Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the oil. Once the oil is hot, add the onion. Cook until the onion is softened, 3 to 4 minutes. Add the garlic, ginger, and chile pepper and cook for 1 minute, tossing frequently.

Add the cumin, coriander, turmeric, thyme, black pepper, cayenne (if using), cinnamon, and cloves. Stir the spices into the vegetables and cook until the mixture is fragrant, about 30 seconds.

Pour in the vegetable broth to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pot. Add the sweet potatoes, salt, peanut butter, and chickpeas. Stir to combine and select the Cancel setting. Pour the crushed tomatoes and tomato paste on top, but do not stir, allowing the tomatoes and paste to sit on top (this prevents the tomatoes paste to sit on top (this prevents the tomatoes from blocking the Instant Pot's heat sensor and burning).

Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 5 minutes.

Once the 5-minute timer has completed and the beeps sound, allow a natural pressure release.

Open the pot and stir in the greens. Select the Sauté setting and cook until the greens are wilted and cooked through, 2 to 4 minutes (collards will take slightly longer than kale). Select the Cancel setting. Stir in the cilantro and lime juice and taste for seasonings.

Transfer the stew to individual bowls and garnish with the roasted peanuts and more cilantro if desired. Serve over couscous, white or brown rice, or fonio.