One of my go-to favorites; hubby would eat it weekly, and he's not vegan. Serve with cilantro and chopped peanuts.

Dea

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Recipe Summary

prep:
30 mins
cook:
26 mins
additional:
10 mins
total:
1 hr 6 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix cumin, cinnamon, cayenne, chile flakes, cloves, and salt together in a bowl. Set spice mixture aside.

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  • Turn on a multi-functional pressure cooker (such as Instant Pot®) 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.

Nutrition Facts

447 calories; protein 17.1g 34% DV; carbohydrates 54.4g 18% DV; fat 21.9g 34% DV; cholesterol 0mg; sodium 1066.4mg 43% DV. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/28/2019
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. We restarted it a couple of times and finally added some vegetable stock to thin it out. If I try the recipe again I would add the peanut butter at the end after pressure cooking. Read More
(2)

Most helpful critical review

Rating: 3 stars
10/14/2019
I'm trying to make it.....two times so far BURN stopped me. I'm now adding chicken broth to thin it outa little, keeping my fingers crossed Read More
16 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/27/2019
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. We restarted it a couple of times and finally added some vegetable stock to thin it out. If I try the recipe again I would add the peanut butter at the end after pressure cooking. Read More
(2)
Rating: 5 stars
10/07/2018
I Made this as my first go in my new instant pot. I made a couple of changes with it. I Sautéed some chicken first and set it aside then continued with the recipe. Instead of adding collard greens I added the chicken pieces (small) back in after the stew finished gave it a bit of time to heat the chicken then served it with crunchy French bread. Yummy! Read More
(2)
Rating: 4 stars
02/07/2019
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 found it had started to burn. So, adjust water before cooking. The flavor is fantastic. Thank you. Read More
(2)
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Rating: 5 stars
01/05/2020
Delicious. I used a smaller quart instapot (4 quart) and I needed to slim down the recipe but it s got amazing flavor. Read More
Rating: 4 stars
05/20/2020
I love this recipe for the nutritional value. Also, I find chopping vegetables to be strangely therapeutic, so it gets high marks for all the veggies that need chopping. Like others, I got the burn notice and had to scrape the bottom of the pan. I didn’t like the texture of the collard greens, so I brought it back to pressure for an additional 2 minutes. I think spinach would be a better addition at the end. I will make it again, but add the peanut butter at the end, and substitute vegetable broth for the water to give it more flavor. Read More
Rating: 5 stars
09/13/2020
I really liked it! I'm by no means a vegetarian but was surprised how good it was and how much it filled me up. My adjustments: I'm too lazy to use fresh ginger so I used off the shelf stuff. I didn't have red bell peppers or cilantro. I used chunky peanut butter and substituted a can of tomatoes for the peppers (mostly drained). Didn't miss what I left out, don't think fresh ginger is necessary, tomatoes worked just fine, and the extra texture from chunky peanut butter was a plus for me. All good! :) I didn't get a burn warning but I'm about to make this for the second time... I appreciate the tips from other cooks, in case I do run into that! Read More
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Rating: 3 stars
01/29/2019
I added a can of great northern beans. I would add more sweet potato next time. Child and hubby thought was so-so. Read More
Rating: 5 stars
11/09/2019
This was Awesome! I had my doubts if my spouse was going to like this but he loved it and took leftovers to work and said it was even better the next day. We served this with fried corn sticks a recipe found on this site. I did make changes to the corn sticks but the two recipes went great together Read More
Rating: 5 stars
01/12/2020
My husband and our friends love when I make this! This is my go to meal when I want something good but simple...I also serve with rice when I feel like something a bit heartier. Read More
Rating: 3 stars
10/14/2019
I'm trying to make it.....two times so far BURN stopped me. I'm now adding chicken broth to thin it outa little, keeping my fingers crossed Read More
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