Stews may be the ultimate in comfort and convenience. Without a lot of preparation, you can prepare a large (non-residue-free) meal that cooks and keeps well. With an instant pot, it's even easier.

The original version of this recipe contains chicken (which we can certainly still add here), but this vegetarian version of Instant Pot is just as tasty and tasty.

Servings: 6

Time in the kitchen: 25 minutes


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2 tablespoons Primal Kitchen® Avocado Oil (30 ml)
1 onion, finely chopped
2 inches of ginger root, peeled and finely chopped (5 cm)
3 cloves of garlic, finely chopped
1 teaspoon ground coriander (5 ml)
½ teaspoon of turmeric (2.5 ml)
1 canned tomato 15 ounces (425 g)
3 cups vegetable broth (or beef) (700 ml)
2 sweet potatoes, peeled and cut into cubes of 1 inch / 2.5 cm
8 ounces of frozen spinach (226 g)
½ cup of creamy, natural, unsweetened peanut butter (256 g)
Garnish: 1 or 2 jalapeno peppers or other hot peppers, seeded and finely chopped, coriander


Select the setting to jump on the Instant Pot and heat the oil. Add onion and ginger, sauté about 5 minutes to soften.

Add garlic, cumin, coriander, turmeric and fry 2 minutes more.

Add diced tomatoes, broth, sweet potatoes and frozen spinach.

Secure the cover and make sure the relief valve is set to "Sealing". Select the "Manual" setting and set the cooking time to 6 minutes at high pressure. After the cooking time, make a quick release by moving the decompression valve to "ventilation".

Open the lid and stir in the peanut butter until the broth is completely mixed.

Stew with chopped peppers and cilantro

Nutritional Value:

Calories: 244
Carbohydrates: 15 grams
Fat: 16 grams
Protein: 9 grams

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Instant Pot Instant Peanut Instant Pot appeared for the first time in Mark's Apple Daily.