Try our favourite peanut vegan stew in the Instant Pot.
This vegan soul-soothing African peanut stew (adapted from Oh She Glows) is an amazing one-pot meal that would satisfy even the most adamant meat eater. The stew is perfect for those lazy winter Sundays when it’s too cold out to do anything and all you want to do is curl up by the fireplace with a good book. I pop the ingredients into my Instant Pot and its done in no time. Then I pack up the leftovers for lunches for the week or freeze for later. You can definitely enjoy the stew by itself, but it’s also excellent ladled over rice or quinoa.
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Instant Pot Vegan Peanut Stew
- Total Time: 25
Description
A hearty vegan stew to warm your soul on a chilly winters day. This savory stew is full of chickpeas, sweet potatoes and spinach.
Ingredients
- 1 tsp extra virgin olive oil or canola oil
- 1 medium onion
- 3 cloves garlic, crushed or minced
- 1 large red pepper, chopped up
- 1 jalapeno, seeded and diced (optional) [I used one 4-oz can of green chili peppers]
- 1 medium sweet potato, peeled and chopped into 1/2-inch pieces
- 1 28-oz. can diced tomatoes, with their juices
- salt and pepper to taste
- ⅓ cup natural peanut butter
- 3 cups vegetable broth
- 1 ½ tsp chili powder
- ¼ tsp cayenne pepper (optional)
- 1 15-oz. can chickpeas, drained and rinsed
- 2 handfuls baby spinach or kale (destemmed)
- Fresh cilantro or parsley, for garnish
- Roasted peanuts, for garnish
Instructions
- Begin by selecting the saute function on your Instant Pot. Once hot, add oil, onion. Cook for 3 minutes or until onion is fragrant and translucent. Press Cancel.
- In a medium bowl, whisk peanut butter with one cup vegetable broth until no clumps remain. Stir into the insert with two cup vegetable broth, chili powder, and cayenne (if using)
- Add the sweet potato, bell pepper, chickpeas and canned tomatoes with juices.
- Secure the lid. Select the manual function and cook on high pressure for 5 minutes. Use a quick release.
- Open lid once pressure is released and stir in spinach and cook until spinach is wilted.
Notes
- Tip: Chop the bell pepper into larger chunks and the sweet potatoes in small chunks.
- Depending on how thick you like your stew you can add more vegetable broth after the stew is done cooking in the instant pot or slow cooker.
- Prep Time: 20
- Cook Time: 5
Nutrition
- Serving Size: 4
Possible Adaptions
If you are avoiding peanuts?
Try using almond or cashew butter. The recipe won’t have the same flavour but still will have nutty undertones.
Is this vegan stew kid-friendly?
You bet! Try omitting the jalapeno, cayenne & chili powder.
Can I add meat to this vegan stew?
I get it my hubby cringes every time I make a recipe without meat. Cubed or shredded cooked chicken is an excellent option.
Pin For Later
No Instant Pot, No Problem
Stovetop Directions:
- In a large saucepan, heat oil over medium heat. Add onion and garlic and saute for five minutes, until onion is translucent.
- Add bell pepper, jalapeno, sweet potato and canned tomatoes. Raise heat to medium-high and simmer for five minutes. Season with salt and pepper.
- In a medium bowl, whisk peanut butter with one cup vegetable broth until no clumps remain. Stir into a large saucepan with three cups vegetable broth, chili powder, and cayenne. (Note: You will need to add more broth)
- Cover pan and reduce heat to medium-low. Simmer for 10-20 mins until sweet potato is tender.
- Stir in chickpeas and spinach and cook until spinach is wilted.
- Ladle into bowls and garnish with cilantro/parsley and peanuts
You can find the original recipe by Angela Liddon in her cookbook Oh She Glows. I highly recommend this cookbook, it is one of my go-to cookbooks.
Looking for other Vegan recipes?
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