Set the Instant Pot to saute mode and add 2 tablespoons of water to cook the onion and garlic with 1 tsp of sea salt.
When the water has mostly cooked off, add the coconut aminos and stir to combine. Let cook for 1 minute then add your spices.
Stir the spices in and let them cook another 2 minutes. Then add your bay leaf and dried chili peppers. Leave these last 2 whole so you can remove them at the end.
Add your black-eyed peas and turn and cancel saute mode on the Instant Pot.
Add 6 cups of water and put on the Instant Pot lid and set the valve to 'sealing.'
Set the Instant Pot to Pressure Cook for 15 minutes. Let the steam release naturally.
Remove the lid and stir in the remaining 2 tsp of sea salt. Serve & enjoy!