Vegan African Peanut Stew in the Instant Pot

african asian chinese european french korean thai main soup sweet spicy savory hard fast

Prep

30 min

Cook

69 min

Total

99 min

Ingredients (18)

1 ½ teaspoons ground cumin g

1 teaspoon salt g

½ teaspoon ground cinnamon g

¼ teaspoon cayenne pepper g

¼ teaspoon dried red chile flakes g

⅛ teaspoon ground cloves g

2 medium sweet potato, cut into 1/2-inch pieces g

1 cup diced yellow onion g

½ cup diced red bell pepper g

1 splash water (Optional) g

4 garlic cloves, minced g

1 (3 inch) piece ginger root, peeled and minced g

1 (28 ounce) can crushed tomatoes g

½ cup peanut butter g

2 cups water g

3 cups chopped collard greens g

2 tablespoons chopped cilantro, or to taste g

2 tablespoons chopped peanuts, or to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

Mix cumin, salt, cinnamon, cayenne, chile flakes, and cloves together in a bowl.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Allow the pot to preheat for 2 minutes. Add sweet potato, onion, and bell pepper to the hot pot; cook, stirring occasionally, for 3 minutes.

Stir in a splash of water if vegetables are sticking to the pot. Add garlic, ginger, and the spice mixture; cook for 1 minute, stirring constantly. Turn the cooker off.

Add tomatoes and peanut butter; stir until peanut butter thins and is incorporated. Stir in 1 cup water, then close and lock the lid with the vent set to sealing. Select the Manual mode and set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in collard greens.

Place cilantro and chopped peanuts in separate bowls and serve alongside the stew.