Instant Pot misir wat

I have posted before about my love for Ethiopian food. This love often goes unrequited because we don't have any Ethiopian restaurants near our city. As such, I've created an easy approximation of one of my favorite dishes, misir wat (red lentil stew). I stopped short of making my own injera, the flatbread typically served with it, because teff flour is hard to find around here. Instead, I make an easy 3 ingredient Indian crepe out of chickpea flour.

3 T butter
1 red onion, chopped
1 T ginger-garlic paste
1 t salt

2 t paprika
2 t smoked paprika
3/4 t cumin
3/4 t ground coriander

1/2 t ground cardamom
1/2 t cinnamon
1/2 t ground cloves

1/2 t ground black pepper

1/4 t cayenne pepper
1/4 t fenugreek (optional)

1/2 can fire roasted tomatoes with chiles or 1 tomato, chopped
1 cup red lentils, rinsed
3 cups water
6-8 oz fresh or frozen chopped spinach (optional)
1 T lemon juice

Instant Pot/pressure cooker instructions: Saute onion in butter until caramelized. Add ginger-garlic paste and spices and saute for a couple more minutes. Add remaining ingredients except spinach and lemon juice. Cover pot, turn vent to sealing, and set to manual pressure to 9 minutes. When finished, turn the vent to release steam. Stir in remaining ingredients and serve.

Stovetop directions: Follow directions above, except instead of pressure cooking, cover pot and simmer for 15-20 minutes, until lentils are tender and just starting to fall apart.