African Peanut Stew in the Instant Pot!

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This stew is perfect to kick off fall.
Add more heat if you like a spicy stew.

  • 1 can (15 ounces) diced tomatoes, undrained
  • 3 tablespoons olive oil
  • 1 cup diced yellow onion
  • 2 cups diced sweet potato or yams
  • 1 cup chopped carrot (about 2 carrots)
  • 1 cup fresh cilantro leaves
  • 1/2 cup chunky peanut butter
  • 2 garlic cloves, halved
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon baharat spice (or 5 spice)
  • 1/8 teaspoon cayenne
  • 1/4 teaspoon pepper
  • 1.5 pounds sweet potatoes (about 3 medium), peeled and cut into 1/2-inch pieces
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 3 cups broth (I used chicken)
  • 3-4 cups chopped fresh kale
  • Optional: Chopped peanuts and additional cilantro leaves
  1. In your instant pot, turn on saute mode. Add 3 tbls of olive oil to the bottom of the pot. Cook the onion on medium heat until golden, add garlic until fragrant. About 7 mins total.
  2. Add the carrot. Cook for about 5 mins or until the mixture reduces in size slightly.
  3. Next add your spices, peanut butter, tomatoes, and broth. Bring to a slight boil on saute mode or until the peanut butter mostly dispurses.
  4. Then turn off saute mode by hitting cancel on your IP. Then add your sweet potatoes and click pressure cook. Set the timer to 14 minutes. 
  5. Once it's done, use your pressure release valve. Open the IP but be careful because it soup could already be boiling!! Let it chill for a sec then add the kale, cilantro, and beans. 
  6. Try your soup to see if it needs any more salt or cilantro.
  7. You are done!

You can also follow this recipe on your stovetop with a large pot 
  1. Heat oil in a Dutch oven over medium heat. 
  2. Add carrots, onion, and garlic; saute for 5 minutes. 
  3. Stir in remaining ingredients (except chickpeas, kale, and cilantro); bring to a boil.
  4. Reduce heat; cover and simmer, stirring occasionally, for 10 minutes or until vegetables are tender.
  5. Add Kale, chickpeas, and cilantro
  6. Serve!
Crockpot
  1. Heat oil in a Dutch oven over medium heat. 
  2. Add carrots, onion, and garlic; saute for 5 minutes. 
  3. Put the carrots, onions, garlic, and the remaining ingredients (except chickpeas, kale, and cilantro) in a slow cooker.
  4. Cook for 4-6 hrs on low. 
  5. Then add kale, chickpeas, and cilantro once the sweet potato is tender.
  6. Serve!

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