Ingredients

• 1.5 teaspoons ground cumin
• 1 teaspoon salt
• 0.5 teaspoons ground cinnamon
• 0.25 teaspoons cayenne pepper
• 0.25 teaspoons dried red chile flakes
• 0.13 teaspoons ground cloves
• 2 medium sweet potato , cut into 1/2-inch pieces
• 1 cup diced yellow onion
• 0.5 cups diced red bell pepper
• 1 splash water , Optional
• 4 garlics cloves , minced
• 1 , 3 inch
• 1 , 28 ounce
• 0.5 cups peanut butter
• 2 cups water
• 3 cups chopped collard greens
• 2 tablespoons chopped cilantro , or to taste
• 2 tablespoons chopped peanuts , or to taste

Instructions

1. 1 Mix cumin, salt, cinnamon, cayenne, chile flakes, and cloves together in a bowl.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 Place cilantro and chopped peanuts in separate bowls and serve alongside the stew.

Nutrition per serving