Add olive oil to an Instant Pot and heat on the “Saute” setting. Add onion, sweet potato, garlic, and ginger. Saute until onions are softened, about 5 to 7 minutes.
No Instant Pot to make this creamy peanut buttery West African Stew? No problem! Just saute the vegetables in a large stockpot or Dutch oven, add the liquids, and cover and simmer until sweet potatoes are tender. Then, mix in peanut butter and baby spinach.
Servings and Ingredients
|2 tbsp. Gustare Vita olive oil|
|1 c. Hy-Vee Short Cuts chopped red onion|
|1 lbs. Hy-Vee Short Cuts chopped sweet potatoes|
|3 clove(s) fresh garlic, minced|
|1 tbsp. fresh ginger, minced|
|1 (15-oz.) can Hy-Vee no-salt-added garbanzo beans|
|2 tsp. Hy-Vee crushed red pepper flakes|
|5 c. Hy-Vee vegetable stock|
|1 (15-oz.) can Hy-Vee no-salt-added diced tomatoes, undrianed|
|1 c. chunky peanut butter|
|Hy-Vee ground black pepper|
|1 (5-oz.) pkg. baby spinach|
|Hy-Vee dry roasted unsalted peanuts, roughly chopped for garnish|
|Fresh cilantro, for garnish|
Things To Grab
- 8-quart Instant Pot
Add garbanzo beans, red pepper flakes, vegetable stock, and chopped tomatoes to Instant Pot. Seal lid and turn to “Pressure Cooker” setting. Cook on HIGH for 12 minutes.
Release seal, and allow steam to escape. Once steam has escaped, carefully remove the lid.
Stir peanut butter to hot soup. Season with salt and pepper, to taste. Continue stirring until peanut butter has completely melted. Stir in spinach and allow to wilt. Serve immediately garnished with peanuts, if desired.
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 0mg
- Sodium: 420mg
- Total Carbohydrates: 25g
- Protein: 9g
Hy-Vee Test Kitchen