Sweet Potato, Lima Bean and Corn Stew in the Instant Pot
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This recipe for Sweet Potato, Lime Bean, and Corn stew has a few things going for it.
- You make it in one pot (Instant Pot or stove top - your choice.)
- Limited chopping is required.
- It's made up of pantry ingredients, frozen items and hearty produce.
- Leftovers are even better.
Oh, and it tastes great, too!
I'm not going to to lie. If I could figure out how to make all meals in one pot I would totally do it. I'm not a fan of doing dishes.
Instant Pot or Stove Top, Your Choice
We've been making this stew for years. In fact, I would originally make it on the stove top. But it requires less babysitting in the Instant Pot so I've converted the recipe.
If you don't have an electric pressure cooker, just scroll down below the recipe and you'll find the stove top instructions.
One of the reasons we make this recipe over and over is that it's a good meal to have on deck for when you've used up your more delicate fresh produce.
For example, when I'm making a grocery list and meal planning, I make sure to only have a few meals made of delicate produce like lettuce or fresh mushrooms and then have a few made of heartier vegetables like winter squash, potatoes, beets, etc. When you can think this way it really cuts down on food waste.
If you are a meal-prepper, this stew is perfect! It gets better with time so pack it up for quick lunches or dinners all week. I used to take this to work for lunch all the time back in the day.
Sweet Potato, Lima Bean and Corn Stew in the Instant Pot
Equipment
- Instant Pot
Ingredients
- 1 whole medium red onion chopped
- 2 ribs celery diced small
- 2 large sweet potatoes peeled and cut into 1/2" dice
- 3 garlic cloves minced
- 1 can diced tomatoes no added salt, undrained
- 2 cups frozen lima beans
- 3 tablespoons Bragg Liquid Aminos or tamari or soy sauce
- 1 1/2 teaspoon brown mustard
- 1 teaspoon agave nectar or maple syrup
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground allspice
- 1 teaspoon Frank's Redhot Original Cayenne Pepper Sauce or your favorite hot sauce
- 2 cups vegetable stock
- 1/2 teaspoon liquid smoke optional
- 1/4 teaspoon ground black pepper
- 2 cups frozen corn
- salt to taste
- 2 tablespoons fresh cilantro, minced optional
Instructions
- Measure out frozen corn and set aside to thaw as you prepare the stew.
- Turn on the sauté function of your Instant Pot or another electric pressure cooker. (These instructions will refer to Instant Pot settings.) Add onion and celery with about a tablespoon of water. Cover and cook until soft, stirring occasionally, about 5 minutes. Add more water if needed to prevent sticking. Add garlic and cook until it softens, another 2-3 minutes.
- Add all remaining ingredients through ground black pepper. Turn off sauté function on Instant Pot. Add pressure cooking lid and seal making sure pressure valve is on sealing and not venting. Cook at high pressure for 12 minutes and let pressure release naturally.
- When pressure indicator has dropped, open lid and smash most of the softened sweet potato with a fork. You want to create a thickened sauce. Now stir in the corn, stir, cover and let sit for 2-3 minutes.
- Stir, salt to taste, and sprinkle each serving with cilantro, if using. It's a nice touch but totally not required.
Notes
What's your preference, Instant Pot (or other electric pressure cooker) or stove top?
Delicious. I made it stovetop. This is a keeper. Thank you.
So glad you enjoyed it! Love the texture difference the corn adds. And the play between the mustard and the hot sauce. Now I want some!