The Best Vegan Instant Pot Peanut Stew
Chickpeas, kale and potatoes, simmered in a peanut, tomato sauce. Completely done in 10-15 minutes!
Servings: 6
Calories: 233kcal
Cost: $1.25 per serving
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
Calories: 233kcal | Carbohydrates: 23g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 1183mg | Potassium: 633mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2568IU | Vitamin C: 29mg | Calcium: 92mg | Iron: 2mg