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Vegan African Peanut Stew in the Instant Pot

This flavorful Vegan African Peanut Stew is a comforting and hearty dish that captures the essence of African cuisine. It's made with a blend of vegetables and peanuts, creating a rich and creamy texture, perfect for any weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine African
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Instant Pot or pressure cooker
  • 1 Wooden spoon
  • 1 set Measuring cups and spoons
  • 1 Cutting board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 medium carrots, diced
  • 1 red bell pepper, chopped
  • 1 cup sweet potato, diced
  • 1 can (15 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 cup natural peanut butter
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups kale or spinach, chopped
  • to taste salt and pepper
  • for garnish fresh cilantro optional
  • for serving lime wedges optional

Instructions
 

  • Turn the Instant Pot on to the sauté mode and add the olive oil. Once hot, add the chopped onion and sauté for about 3-4 minutes until translucent.
  • Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  • Add the diced carrots, red bell pepper, and sweet potato to the pot. Sauté for another 5 minutes, stirring occasionally.
  • Pour in the can of diced tomatoes (with juice), vegetable broth, and stir in the natural peanut butter until well combined.
  • Add the ground cumin, ground coriander, and smoked paprika, mixing everything together.
  • Stir in the chickpeas and season with salt and pepper to taste.
  • Close the lid of the Instant Pot, ensuring the valve is set to sealing. Cook on high pressure for 10 minutes.
  • Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then carefully switch the valve to venting to release any remaining steam.
  • Open the lid and stir in the chopped kale or spinach until wilted. Adjust the seasoning as needed.
  • Serve hot, garnished with fresh cilantro and lime wedges if desired.

Notes

This stew can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
To make this stew creamier, optional coconut milk can be added for enhanced flavor.
For added heat, consider including a chopped chili pepper during the sautéing step.
Serve over rice or with crusty bread for a complete meal.