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Instant Pot Sweet Potato and Kale Stew
This gluten-free, vegetarian stew contains wholesome ingredients and takes just 25 minutes from start to finish!
Course
Stew
Prep Time
5
minutes
Cook Time
5
minutes
Total Time
10
minutes
Author
Rachael
Ingredients
2
TBS
olive oil
4
TBS
minced garlic
1
tsp
ginger
1
tsp
clove
1/2
tsp
salt
1/2
tsp
cayenne pepper
see note
1
tsp
cumin
2
carrots
diced
2
medium sweet potatoes
5
cups
vegetable broth
1/4
cup
natural peanut butter
2
TBS
honey
6
cups
of kale
chopped
Instructions
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!
Notes
Use cayenne to taste. We love to add 1 tsp, but it can be omitted completely for those who don't like any heat.