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Mix together spices and set aside.
Line the Instant Pot with a small amount of vegetable broth and sauté onions until they begin to soften - no more than 5 minutes. Watch the bottom of the pan and add more broth so that it doesn't stick. Turn off the pot.
While you are sautéing the onions, cut the other vegetables into bite-sized pieces.
Add the other vegetables, along with the garlic, ginger and spices and stir till well mixed and coated.
Add can of tomatoes as well as the maple syrup, stirring to mix well.
Melt the peanut butter along with about half of the vegetable broth in the microwave for about 2 minutes. Stir together and pour on top of the mixture along with the remaining vegetable broth.
Close lid and make sure the vent is closed.
Use the manual mode and set to 10 minutes high pressure. It will take a while to come to pressure but will start counting down once it has.
Once the timer has counted down, do a "natural release" and allow the instant pot to sit for about 20 minutes. After 20 minutes if the pressure has not released, you may finish releasing by carefully opening the vent with an implement of some sort.
Open the lid and stir in the 5 ounces of washed baby spinach. Top with crushed peanuts if desired.