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peanut

Instant Pot Vegan Peanut Stew


  • Author: Oh She Glows by Angela Liddon
  • 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

Scale
  • 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

  1. 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.
  2. 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)
  3. Add the sweet potato, bell pepper, chickpeas and canned tomatoes with juices.
  4. Secure the lid. Select the manual function and cook on high pressure for 5 minutes. Use a quick release.
  5. 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