African Sweet Potato and Peanut Stew in the Instant Pot
Fast, nourishing, and cheap! Perfect for a weeknight meal.
Prep Time5 minutesmins
Cook Time25 minutesmins
Course: Main Dish
Cuisine: African
Diet: Vegan
Servings: 4people
Calories: 439kcal
Equipment
Instant Pot
Ingredients
1red onionchopped
1green bell pepperchopped
2clovesgarlicminced
1teaspoonfresh gingerminced
1/2teaspooonground cumin
1/2teaspoonground cinnamon
1/4teaspooncayenne pepper
1.5poundssweet potatoespeeled and cut into 1/2-inch dice
1cupvegetable broth
114.5 oz. cancrushed tomatoes
114.5 oz. can red kidney beansrinsed and drained
2tablespoonsnatural peanut butter
1/2cupdry roasted peanutschopped
chopped fresh cilantrooptional
Instructions
Turn on the saute function to the middle setting, "normal" on my duo60. Saute the onion in about a tablespoon of water or stock covered for about 5 minutes until it begins to soften.
Add the bell pepper and garlic, cover, and saute a couple more minutes.
Add in the ginger, spices, sweet potato, tomatoes, stock, and kidney beans. Stir together. Turn of saute function, place and seal lid, make sure vent is set to "sealing". Set cooker to 8 minutes on high pressure. When cycle is finished, let pressure release naturally.
When pressure indicator drops, remove the lid. In a measuring cup or small bowl, combine peanut butter with 1/3-1/2 cup of liquid from the pot. Stir until combined and then add back into the pot.
Taste for seasoning. Add salt to the pot or serving if needed. Top with a sprinkling of the chopped peanuts and cilantro, if using.