Select Sauté and once the display indicates Hot, add the oil and onion, and sauté until it has softened and starts to brown.
Add minced garlic and ginger, and cook for 1-2 mins.
Add the red curry paste and peanut butter and mix well and fry for 30 seconds.
Next add the chickpeas, Sweet Potato, pepper, coconut milk and stock.
Mix well, and deglaze the base of the inner pot.
Secure the lid, select Pressure cook and set the time for 10minutes.
When the cooking program finishes, allow the pressure to release naturally for 10 minute, then quick release the remaining pressure.
Garnish with fresh coriander, chopped peanuts, and serve with rice.