Recipe By Dea
Rating
Published Apr 4th
Prep 30m Cook 26m Additional 10m Ready In 1h 6m
Servings 4 servings Calories 446.5

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

Recipe Ingredients

  • 1 ½ teaspoons ground cumin
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon dried red chile flakes
  • ⅓ teaspoon ground cloves
  • 1 teaspoon salt
  • 2 medium sweet potato, cut into 1/2-inch pieces
  • 1 cup diced yellow onion
  • ½ cup diced red bell pepper
  • 4 garlic cloves, minced
  • 1 (3 inch) piece ginger root, peeled and minced
  • 1 (28 ounce) can crushed tomatoes
  • ½ cup peanut butter
  • 2 cups water
  • 3 cups chopped collard greens
  • chopped cilantro, or to taste
  • chopped peanuts, or to taste

Cooking Directions

  1. 1 Mix cumin, cinnamon, cayenne, chile flakes, cloves, and salt together in a bowl. Set spice mixture aside.
  2. 2 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.
  3. 3 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.
  4. 4 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.
  5. 5 Place cilantro and chopped peanuts in separate bowls and serve alongside stew.

Nutrition Facts

  • Calories 446.5
  • Carbohydrate 54.4 g
  • Fat 21.9 g
  • Fiber 12.4 g
  • Protein 17.1 g
  • Saturated Fat 4.2 g
  • Sodium 1066.4 mg
  • Sugar 10.9 g

Chef's Notes

You will need about 1 pound of sweet potatoes, which is about 3 cups chopped.

Reviews

  1. 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 - Read more ...
  2. 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 - Read more ...
  3. 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.
  4. Delicious. I used a smaller quart instapot (4 quart) and I needed to slim down the recipe but it s got amazing flavor.
  5. 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 - Read more ...
  6. 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
  7. 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. - Read more ...
  8. I added a can of great northern beans. I would add more sweet potato next time. Child and hubby thought was so-so.
  9. 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 - Read more ...
  10. 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 - Read more ...

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