This is the best vegan instant pot peanut stew! Plus, it just so happens to be the easiest stew AND the fourth recipe in my “broke till payday” series. All the recipes in this series cost $1-$1.50 per serving. I decided with this peanut stew, I would use chickpeas as the protein, they are cheap and delicious. I also added potatoes and kale! The sauce is made from tomato puree, peanut butter and spices. I think you’ll know how amazing this stew is once you smell it cooking. It makes my whole house smell like heaven!
What You Need For This Plant-Based Peanut Stew:
- Tomato Sauce: Canned tomato puree.
- Peanut Butter: Natural peanut butter works best.
- Cumin, Coriander, Cinnamon, Cloves, Salt, Pepper: To season your sauce.
- Onion, Garlic, Ginger: To start the stew.
- Chickpeas, Potatoes, Kale: These are the veggies I add to the stew.
- Vegetable Broth: I used vegan “chicken” broth, but any kind will work.
The best vegan instant pot peanut stew takes only 4 minutes in the instant pot. Once it preheats that is. Which usually takes 5-10 minutes. However, any way you slice it, this stew is super fast, dumped into the one pot and astoundingly delicious! You can serve this stew on its own, or with some steamed rice. It is healthy, protein heavy, cheap and so dang yummy. You can add all kinds of different things to this stew, using the sauce as a base. I like to use it as a “clean out the fridge” recipe.
Why Should You Make This Chickpea and Kale Stew?
- Dump everything in an instant pot? Yes, please.
- Cheap, check.
- Delicious, check.
- High protein, check.
- Gluten free AND vegan, check.
The Best Vegan Instant Pot Peanut Stew
Ingredients
- 8 Ounces Canned tomato sauce (tomato puree not ketchup)
- 1/2 Cup Peanut butter, natural or organic
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1/4 teaspoon Cinnamon
- 1/4 teaspoon Cloves
- 1 1/2 teaspoons Salt
- Pinch of Cayenne pepper
- 1 Tablespoon Olive oil
- 1/2 a Sweet onion, diced
- 6 Cloves Garlic, finely chopped
- 1 Tablespoon Fresh ginger, grated
- 2 Medium Russet potatoes, diced
- 2 Cans(15oz each) Chickpeas, drained(30oz total)
- 2 Cups Vegetable broth
- 2 Cups Baby kale or regular kale
- Salt and pepper to taste
Instructions
- In a medium sized mixing bowl, whisk together the tomato sauce, peanut butter, cumin, coriander, cinnamon, cloves, salt and cayenne. Set aside.
- Now, put you instant pot on sauté mode and add the oil.
- Then add the onion, garlic, ginger, potatoes and chickpeas to the instant pot. Sauté for about 2-4 minutes.
- Now pour in the broth and the tomato/peanut sauce you made. Stir to combine everything thoroughly.
- Set the instant pot to pressure cook mode and set it for 4 minutes.
- Put the top on your instant pot.
- The instant pot will take a bit to heat, so the whole process will take more like 10-15 minutes, rather than just 4 minutes.
- Once the timer goes off, release the steam from your instant pot and let sit for 5 minutes.
- Open your instant pot, stir the stew. Then add the kale and stir again to let the kale wilt into the stew. Taste and adjust seasonings and then serve.
- I like to serve it with steamed rice!
Video
Nutrition
If I don’t have an instant pot, can I make just on the stove?
Yes, you can cook it on the stove top! It will just need to simmer longer or until everything is tender!
Is this whole cloves or ground cloves?
Ground cloves!