Vegan African Peanut Stew in the Instant Pot
This vegan African-inspired peanut stew in the Instant Pot is one of my go-to favorites. It's served with cilantro and chopped peanuts. My hubby would eat it weekly, and he's not vegan.
ground cumin
1 ½
teaspoons
salt
1
teaspoon
ground cinnamon
½
teaspoon
cayenne pepper
¼
teaspoon
dried red chile flakes
¼
teaspoon
ground cloves
⅛
teaspoon
sweet potato, cut into 1/2-inch pieces
2
medium
diced yellow onion
1
cup
diced red bell pepper
½
cup
water (Optional)
1
splash
garlic cloves, minced
4
ginger root, peeled and minced
1
(3 inch) piece
crushed tomatoes
1
(28 ounce) can
peanut butter
½
cup
water
2
cups
chopped collard greens
3
cups
chopped cilantro, or to taste
2
tablespoons 
chopped peanuts, or to taste
2 
tablespoons
 Mix cumin, salt, cinnamon, cayenne, chile flakes, and cloves together in a bowl.
  Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Allow the pot to preheat for 2 minutes. Add sweet potato, onion, and bell pepper to the hot pot; cook, stirring occasionally, for 3 minutes.
  Stir in a splash of water if vegetables are sticking to the pot. Add garlic, ginger, and the spice mixture; cook for 1 minute, stirring constantly. Turn the cooker off.
  Add tomatoes and peanut butter; stir until peanut butter thins and is incorporated. Stir in 1 cup water, then close and lock the lid with the vent set to sealing. Select the Manual mode and set the 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 the stew.
