Instant Pot Sweet Potato Peanut Stew

Instant Pot Sweet Potato Peanut Stew

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

The original
of this recipe contains chicken (which can definitely
still be added here), but this vegetarian Instant Pot version is
just as filling and flavorful.

Servings: 6

Time in the Kitchen: 25 minutes


  • 2 tablespoons
    Primal Kitchen® Avocado Oil
    (30 ml)
  • 1 onion, finely chopped
  • 2 inches ginger root, peeled and finely chopped (5 cm)
  • 3 garlic cloves, finely chopped
  • 1 teaspoon ground coriander (5 ml)
  • 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

Add diced tomatoes, broth, sweet potatoes and frozen

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

Open the lid and stir in peanut butter until fully mixed into
the broth.

Top stew with sliced hot peppers and cilantro.

Nutritional Facts:

  • Calories: 244 
  • Net Carbs: 15 grams
  • Fat: 16 grams
  • Protein: 9 grams

The post
Instant Pot Sweet Potato Peanut Stew
appeared first on Mark’s Daily Apple.

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