Sweet Potato, Lima Bean and Corn Stew in the Instant Pot
An inexpensive meal with healthful ingredients made of pantry and long-lasting ingredients. It's also delicious!
Servings: 4 people
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.
Note, sodium will be greatly reduced if you use a stock with no added salt.
Stovetop Instructions: Start with onion and celery except in a pot on the stove. Once softened, add garlic and sweet potatoes. cover and cook another 5 minutes added water as needed to reduce sticking. Add remaining ingredients through black pepper plus 1 cup of water and simmer uncovered until veggies are softened, about 25-30 minutes. Stir in corn and simmer another 10 minutes. Mash chunks of sweet potato with a fork to thicken sauce. Add salt to taste.
Calories: 248kcal | Carbohydrates: 52g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Sodium: 1326mg | Potassium: 908mg | Fiber: 9g | Sugar: 7g | Vitamin A: 629IU | Vitamin C: 26mg | Calcium: 82mg | Iron: 4mg