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.
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
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.