Looking for a hearty vegan dish? This Vegan Instant Pot African Peanut Stew is a rich, flavorful recipe that can be made in under 30 minutes. Serve it over rice or naan bread for a delicious, healthy, soul-satisfying meal!
The first time I had African Peanut Stew was from my local New Seasons Market. I had just recently become dairy-free, and was craving some comforting soup.
It was AMAZING.
I fell in love with all of the flavors immediately. And I knew I had to recreate this dish at home so I could have it all the time!
Jump to:
🥘 What is African Peanut Stew?
This recipe is inspired by a West African dish that is known as peanut stew or sometimes called groundnut stew. It's also known as maafe. It is said to have originated in Mali, with the Mandinka and Bambarara people. In Gambia, the national dish is a groundnut stew known as domoda.
And like most dishes, the ingredients and the way it is made has evolved over time - and continents. Versions of this dish are also popular in France and Cameroon. And I am so glad it made its way across the globe, so we could all enjoy this rich, comforting dish!
🥜 Ingredient notes
While some more traditional peanut stews and soups contain lamb, chicken, or beef, I prefer this Instant Pot African Peanut Stew without any meat. You can certainly brown some meat as the base and then add it back to the last part of cooking if you like.
Peanut butter - The star of the dish! Use unsalted, creamy peanut butter for the best results.
Sweet potatoes - Peeled and chopped into 1" chunks. You can also save time by buying fresh, pre-chopped sweet potatoes. Or, frozen, pre-chopped sweet potatoes. Just be sure to thaw them to room temperature before cooking with them.
Spinach - You can use fresh or frozen spinach. If using frozen, be sure to thaw it to room temperature and drain out excess water before measuring and cooking with it.
Onions - I use yellow onions, but you can also use white onions. I would not use red onions in this dish as it would alter the flavor.
Garlic - the recipe calls for four cloves, but you can reduce that to 2 to 3 if you prefer.
Ginger - I really love the extra aromatics and flavor that ginger adds to this stew. You can reduce the amount to one tablespoon if you prefer.
Diced tomatoes - Use petite diced tomatoes. Try to avoid using any flavored canned tomatoes, like fire roasted tomatoes, as that will alter the final flavor of the dish.
Cilantro - you can substitute parsley if you must, but I highly recommend sticking with cilantro.
Tomato paste - tomato paste adds a nice depth of flavor to the stew.
Vegetable broth - make your own or use store-bought vegetable broth. If you are making this with meat, you can also use chicken or beef broth for added flavor.
Dry white wine - I use a dry Pinot Gris or unoaked Chardonnay for this dish. You could also substitute additional vegetable broth in place of wine.
Peanuts - Sprinkling chopped peanuts on top of each serving really helps tie all of the flavors of this dish together.
✅ Step-by-step instructions
Full instructions are in the recipe card at the bottom of this post. In the recipe card, I've included instructions for how to make this stew in:
Here are some step-by-step instructions to help guide you as you make this dish in an electric pressure cooker:
- Select Sear/Sauté, set temperature to HI, select Start/Stop to begin, Preheat for 2 minutes.
- Heat oil then sauté the onion, garlic, and ginger for about 2 minutes, just until they are soft and fragrant.
- Stir in the curry powder, paprika, salt, and pepper just until the vegetables are coated with the spices. Select Start/Stop to end the Sauté function.
- Pour in the wine and scrape up any brown bits at the bottom of the inner pot.
- Pour in the vegetable broth, tomatoes, tomato paste, and peanut butter. Stir to combine. Add in the sweet potatoes.
- Assemble the pressure lid, ensuring the pressure release valve is in the Seal position.
- Select Pressure Cook, set temperature to HI and set time to 3 minutes. Select Start/Stop to begin pressure cooking.
- When done cooking, carefully move the pressure release valve to Vent position to quick release.
- Stir in spinach until wilted.
- Plate and garnish with chopped cilantro and peanuts.
👩🏻🍳 Recipe FAQs
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Yes! Store in an airtight, freezer-safe container in the freezer for up to two months.
The main difference is in the amount of liquid used to make the dish. Stews tend to be heartier, with larger chunks of meats and vegetables. Whereas soups tend to have a lot more liquid compared to the solids in the dish.
🍽 Serving ideas
Serve this stew over rice and/or a big plate of naan bread.
I love serving it with Instant Pot Garlic Rice for the first night. Then I enjoy leftovers the next day heated up with naan, which is great to soak up all of those delicious flavors. Or make some homemade French bread to soak up the yummy stew!
🍳 Kitchen tools and equipment
The beauty of this dish is that it can be made in a few different ways. If you're in a rush, you can whip up big flavors in your Ninja Foodi or Instant Pot.
If you have some time in the morning, you can pull together the ingredients for this stew and slow cook it all day. Then it's a warm, comforting dish waiting for you at the end of the work day.
I tend to make this in my Ninja Foodi XL Deluxe 9-in-1 Pressure Cooker because that's what I use on most days. Instructions for each method are in the printable recipe card at the bottom of this post!
🍷 Wine pairing for African Peanut Stew
Serve this Instant Pot African Peanut Stew with:
- a dry rosé
- Pinot Noir
- Gamay
If you're not sure where to start, I have a list of my favorite Rosé wines and favorite Pinot Noir wines.
🥣 More soup recipes
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Vegan African Peanut Stew
Ingredients
- 2 tablespoons vegetable oil
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 2 tablespoons ginger minced
- 1 tablespoon curry powder
- ½ tsp smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup dry white wine
- 4 cups vegetable broth 2 cans
- 2 cups sweet potatoes – cubed into 1 inch pieces
- 1 14.5 ounce can diced tomatoes
- 6 ounces tomato paste
- ¾ cup unsalted creamy peanut butter
- 2 cups baby spinach or kale chopped
- 2 tablespoons chopped cilantro for garnish
- ½ cup coarsely chopped peanuts
Instructions
NINJA FOODI INSTRUCTIONS
- Select Sear/Sauté, set temperature to HI, select Start/Stop to begin, Preheat for 2 minutes.
- Heat oil then sauté the onion, garlic, and ginger for about 2 minutes, just until they are soft and fragrant.
- Stir in the curry powder, paprika, salt, and pepper just until the vegetables are coated with the spices. Select Start/Stop to end the Sauté function.
- Pour in the wine and scrape up any brown bits at the bottom of the inner pot.
- Pour in the vegetable broth, tomatoes, tomato paste, and peanut butter. Stir to combine. Add in the sweet potatoes.
- Assemble the pressure lid, ensuring the pressure release valve is in the Seal position.
- Select Pressure Cook, set temperature to HI and set time to 3 minutes. Select Start/Stop to begin pressure cooking.
- When done cooking, carefully move the pressure release valve to Vent position to quick release.
- Stir in spinach until wilted.
- Plate and garnish with chopped cilantro and peanuts.
INSTANT POT INSTRUCTIONS
- Select Sauté, set temperature to HI, Preheat for 2 minutes.
- Heat oil then sauté the onion, garlic, and ginger for about 2 minutes, just until they are soft and fragrant.
- Stir in the curry powder, paprika, salt, and pepper just until the vegetables are coated with the spices. Select Start/Stop to end the Sauté function.
- Pour in the wine and scrape up any brown bits at the bottom of the inner pot.
- Pour in the vegetable broth, tomatoes, tomato paste, and peanut butter. Stir to combine. Add in the sweet potatoes.
- Assemble the pressure lid, ensuring the pressure release valve is in the Seal position.
- Select Pressure Cook/Manual, set temperature to HI, and set time to 3 minutes.
- When done cooking, carefully move the pressure release valve to Vent position to quick release.
- Stir in spinach until wilted.
- Plate and garnish with chopped cilantro and peanuts.
SLOW COOKER INSTRUCTIONS
- Add all ingredients except for the peanut butter and spinach/kale on low for 4 to 6 hours. When done cooking, stir in the peanut butter and spinach/kale until the greens are wilted. Serve immediately garnished with cilantro and chopped peanuts
Notes
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
Pin it:
Rose-Marie says
The instructions were very easy to follow. My husband loved it. I followed the directions but left out the cilantro, ugh!
Marlynn Jayme Schotland says
So glad you loved it!
Angela says
Love this stew! The peanut flavors are amazing and pair perfectly with the veggies. Don't even miss the meat! Thanks for the great recipe!
Tavo says
Sounds delicious! I am definitely trying it!
Emily says
This African peanut stew is so delicious! The whole family loved it and we enjoyed it with naan. Can't wait to make it again soon!
Dannii says
Now this is my kind of comfort food. A great way to eat more greens too
Bronwen says
This didn't work with pressure cooking, it asked me to add more water and when I added enough it just wouldn't stop pre-cooking and move to cooking. So I'm trying the slow cooker method instead, although the peanut butter is already in of course so I hope that will be OK.
Shadi Hasanzadenemati says
This was such hit! Thank you for this awesome recipe