In the hot fat, add all the dried peppers, black peppercorns, cumin seeds, coriander seeds, cloves and bay leaves, stirring occasionally, for 5 minutes. Then add tomatoes, the 2 onion halves, garlic cloves, cinnamon, and oregano. Cover this with enough cold water to cover everything. Cancel the Sauté function and close lid on Instant Pot. Set to Pressure Cook on High for 5 minutes. When cooking time is up, Quick Release the pressure. Remove lid.