- 1 tablespoon extra virgin olive oil
- 1 yellow onion, finely chopped
- 1 jalapeño, cored and finely chopped
- 3-4 garlic cloves, minced
- 2 inch knob ginger, grated
- 2 teaspoons ground cumin
- ¼ teaspoon cayenne pepper, optional
- 3 tablespoons sun dried tomato paste
- 1 lb. cauliflower, cut into bite-sized pieces
- 1 lb. sweet potato, peeled and diced into 1-inch cubes (about 2 cups)
- ½ cup creamy peanut butter
- 4 cups chicken or vegetable broth
- 1 cup water
- 2 cups shredded cooked chicken, optional
- 1 bunch kale greens, stems removed and leaves chopped
In the pot of your Instant Pot, warm the olive oil on the Sauté setting. Add the onion, sprinkle with salt and cook for 3 minutes, until translucent. Add the garlic, jalapeño, ginger, cumin, and cayenne pepper; stir together and cook for 3 minutes more.
To the pot, add the tomato paste and stir to combine. Add the chopped cauliflower and diced sweet potato, creamy peanut butter, chicken or vegetable broth, and water; stir together and lid the Instant Pot. Set it to pressure cook on high pressure for 10 minutes. Allow the pot to release its pressure naturally for 10 minutes before releasing any remaining pressure and removing the lid.
Add the shredded chicken and chopped kale greens to the pot; stir, then replace the lid and continue the keep warm setting for another 15 minutes, until the greens are wilted, sweet potato is tender, and the chicken is heated through. Using the back of the spoon, mash some of the sweet potato to help thicken the broth.
If you prefer a vegan stew, use vegetable broth instead of chicken broth and omit the shredded chicken in the last step. This stew is lovely on its own, but pairs well with steamed brown rice and crushed peanuts and lime wedges for garnish. Enjoy!
- Yields: 6 servings
- Preparation Time: 45 minutes