January 17 2019

Instant Pot Sweet Potato Peanut Stew

By Editorial Team
14 Comments

Stews are perhaps the ultimate comfort and convenience food. Without a lot of prep, you can make a large (leftover-friendly) hearty meal that essentially cooks itself and keeps well. With an Instant Pot, it’s even easier.

The original version of this recipe contains chicken (which can definitely still be added here), but this vegetarian Instant Pot version is just as filling and flavorful.

Servings: 6

Time in the Kitchen: 25 minutes

Ingredients

  • 2 tablespoons Primal Kitchen® Avocado Oil (30 ml)
  • 1 onion, finely chopped
  • 2 inches ginger root, peeled and finely chopped (5 cm)
  • 3 garlic cloves, finely chopped
  • 1 teaspoon ground coriander (5 ml)
  • 1 teaspoon cumin
  • ½ teaspoon turmeric (2.5 ml)
  • 1 15-ounce can diced tomatoes (425 g)
  • 3 cups vegetable (or beef) broth (700 ml)
  • 2 sweet potatoes, peeled and cut into 1-inch/2.5 cm cubes
  • 8 ounces frozen spinach (226 g)
  • ½ cup natural, unsweetened, creamy peanut butter (256 g)
  • Garnish: 1 or 2 jalapenos or other hot chilies, seeded and minced, chopped cilantro

Instructions

Select the sauté setting on the Instant Pot and heat the oil. Add onion and ginger, sauté about 5 minutes to soften.

Add garlic, cumin, coriander, turmeric and sauté 2 minutes more.

Add diced tomatoes, broth, sweet potatoes and frozen spinach.

Secure the lid and make sure the pressure release valve is set to “sealing.” Select the “manual” setting and set the cooking time for 6 minutes on high pressure. After cooking time, do a quick release by moving the pressure release valve to “venting.”

Open the lid and stir in peanut butter until fully mixed into the broth.

Top stew with sliced hot peppers and cilantro.

Nutritional Facts:

  • Calories: 244 
  • Net Carbs: 15 grams
  • Fat: 16 grams
  • Protein: 9 grams

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14 thoughts on “Instant Pot Sweet Potato Peanut Stew”

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  1. I wouldn’t give a plugged nickel for some of the recipes that appear on MDA, but this one might be a real keeper. Anyway, it sure sounds good with a lot of nutrients and complex flavor, plus room for tweaking according to personal preference.

    1. It’s probably intended as a side dish. Also, most sweet potatoes are quite large. However, I do agree that 3 or even 4 large ones would be needed for 6 people, even as a side dish. Whenever I make sweet potatoes for the three of us, I usually bake 2 of them. Sometimes there’s a little left over (which the dog might get if she’s lucky), but more often it’s just the right amount.

  2. Just made this for dinner. Very tasty! We’ve put a lot of chili in…

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  4. Thanks, @Craig for sharing this fantastic recipe. You have explained every step so perfectly that even a layman can easily be able to prepare this recipe at their home.

    Once again, I would like to thanks for such a great post.

  5. We just enjoyed the soup for lunch and are interested in making it again. We noticed that the directions included cumin but it was not listed in the ingredients. Would you update the recipe with the appropriate amount, please?

    1. Mary, thanks for pointing out the missing info. The recipe has been updated to show a teaspoon of cumin. Enjoy! — M

  6. I’m not one for vegetarian mains but this sounded both delicious and easy – and I wasn’t disappointed! It would serve 6 as a side not a main, for sure, but it was super filing and creamy, I enjoyed it as my only dinner. Didn’t want to add anything, it’s perfect for me (I adore peanut butter, too, so happy it’s back on my menu!)