Instant Pot Sweet Potato and Kale Stew
This gluten-free, vegetarian stew contains wholesome ingredients and takes just 25 minutes from start to finish!
medium sweet potatoes
natural peanut butter
Cut sweet potatoes into 1/2 inch cubes, and chop kale, removing large stems. Set aside.
Select "Sauté" on the Instant Pot and allow to heat. Once hot, add olive oil.
Add garlic and ginger and cook 1 minute, stirring constantly.
Add clove, salt, cayenne and cumin. Continue cooking, stirring frequently, until spices are fragrant.
Add remaining ingredients to the pot, close and select "Manual". Adjust time to 5 minutes.
Once the Instant Pot beeps to indicate the 5 minute cook time is complete, allow to sit for 10 minutes, then vent the pressure.
Serve over brown rice or enjoy as is!
Use cayenne to taste. We love to add 1 tsp, but it can be omitted completely for those who don't like any heat.