Ingredients1 h 6 m servings 447
- Mix cumin, cinnamon, cayenne, chile flakes, cloves, and salt together in a bowl. Set spice mixture aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Allow the pot to preheat for 2 minutes. Add sweet potato, onion, and bell pepper. Cook, stirring occasionally, for 3 minutes. Add a splash of water and stir if vegetables stick to the pot. Add garlic, ginger, and spice mixture; cook and stir continually for 1 minute. Turn pressure cooker off.
- Add tomatoes and peanut butter. Stir until dissolved. Add water and stir. Close and lock the lid with vent set to sealing. Select manual mode and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in collard greens.
- Place cilantro and chopped peanuts in separate bowls and serve alongside stew.
- Cook's Note:
- You will need about 1 pound of sweet potatoes, which is about 3 cups chopped.
Per Serving: 447 calories; 21.9 54.4 17.1 0 1066 Full nutrition
ReviewsRead all reviews 5
This is a delicious stew. I followed the instructions but it seemed very thick when I started to close the lid; so I added an extra cup of water. I’m glad I did. I cooked it for 10 minutes and f...
Made this according to recipe. As another person mentioned I got the burn warning before the pressure built. I removed the lid, scraped the bottom, replaced the lid, and the burn warning came ba...
I added a can of great northern beans. I would add more sweet potato next time. Child and hubby thought was so-so.
The flavor was quite good and everyone enjoyed it. My main issue was the Instant Pot kept giving me a Burn notice and wouldn’t come to pressure. I think it was because the liquid was too thick. ...