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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.