Instant Pot African Peanut Stew is a hearty, comforting soup with rich, bold flavors. Tender bites of chicken and sweet potatoes are cooked in a vibrant sauce made with peanut butter and curry powder to give this soup a perfect balance of sweet and savory flavors.
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Table of Contents
Introduction
When I first heard about African Peanut Stew (maybe because of the name?) I was a bit skeptical about whether we would like it. But after trying it, it’s become one of our family favorites!
African Peanut Stew is also known as West African peanut stew, African Peanut Butter Soup, or groundnut stew. This soup is popular in the West African countries of Mali, Senegal and Gambia and is known by different names such as tigadenega, mafe or domoda, depending on the country.
I did have to do a bit of tweaking and testing to adapt the stovetop recipe for the Instant Pot. In particular, I had to increase the spices by quite a bit since pressure cooking dulls the spices.
You may also enjoy Chicken Curry Soup, Instant Pot Vegetarian Moroccan Stew, Instant Pot Beef Curry, or Misir Wot (Ethiopian Lentil Stew). Try my Instant Pot Curried Risotto if you want a one-pot vegetarian dish.
TIPS AND SUBSTITUTIONS
Spices
If your curry powder has been sitting in a cabinet for years, do yourself a favor and buy a new package of curry powder. Fresh curry powder will give your African Peanut Stew a vibrant flavor.
Add ½ teaspoon of cayenne pepper or chili powder if you’d like the soup to be spicier.
Make sure that your Instant Pot isn’t too hot when you’re sauteing the spices. If necessary, press Cancel to cool down the inner pot after sauteing the onion mixture. Burnt spices will make this soup taste bitter.
Tomatoes
The recipe calls for canned tomatoes. You can also use tomato paste. Substitute 2 tablespoons of tomato paste for the canned tomatoes. The tomato paste will make the soup thicker.
Peanut Butter
Try to use peanut butter that doesn’t have additives and fillers. I always use natural peanut butter.
I like to use creamy peanut butter, but feel free to add chunky peanut butter for added texture.
Coat the measuring cup with vegetable oil before measuring the peanut butter to allow for easy cleanup.
Vegetables
I love the flavor of sweet potatoes in this soup, but you can use any vegetable of your choice: carrots, green plantain, potatoes, butternut squash, or okra. You might need to modify the pressure cooking time.
I like to add kale or spinach to add some extra nutrition and flavor to the recipe. If you’re using kale, chop it into 1-inch pieces and pressure cook with the chicken.
If you’re using spinach, add it at the end and it should heat through and wilt in the hot soup. If the soup has cooled down, heat through on Saute mode till spinach is wilted.
To make this stew vegan or vegetarian, omit the chicken and use butternut squash, carrots, or plantains.
Beef or Lamb
Although I prefer to make this Instant Pot African Peanut Stew with chicken, it can be made with lamb or beef. Cut the meat into 1 ½ inch pieces.
If you’re making it with lamb, pressure cook for 20 minutes. If you making it with beef, pressure cook for 15 minutes. Make sure the meat is not lean.
Freezing
This soup does well in the freezer. I don’t add the spinach and cilantro if I’m freezing the stew. I add those ingredients when I’m reheating the stew.
How to Serve
If the stew is not thick enough for your tastes, heat it up on Saute mode for a few minutes to thicken it.
I like to top the soup off with cilantro and sometimes I add chopped peanuts. You can also add a squeeze of lime to each serving and some hot sauce if you like to add spiciness.
Serve this stew with couscous, white or brown rice, cornbread or french bread on the side.
If you’re new to the Instant Pot and aren’t familiar with how to use it, you might find it helpful to first read one of the following guides and then come back here to learn how to make this recipe.
- General Instant Pot Instructions for Beginners
- Instant Pot ULTRA Beginner’s Manual
- Instant Pot DUO EVO PLUS Beginner’s Manual
- Instant Pot DUO NOVA Beginner’s Manual
- Instant Pot DUO GOURMET Beginner’s Manual
- Instant Pot DUO CRISP Beginner’s Manual
- Instant Pot PRO Beginner’s Manual
- Instant Pot PRO CRISP Beginner’s Manual
Instant Pot African Peanut Soup – Ingredients
- Chicken
- Sweet potato
- Onion
- Broth
- Spinach
- Tomatoes
- White wine
- Olive oil
- Garlic
- Ginger
- Cilantro
- Peanut butter
- Curry powder
- Chili powder
- Black pepper
- Salt
How to Make African Peanut Soup in the Instant Pot (Step by Step Instructions)
- Turn on Saute Mode
- Saute onion, garlic, and ginger
- Saute spices and deglaze
- Saute chicken and add broth
- Add vegetables and peanut butter
- Pressure cook
- Quick-release pressure
- Stir in spinach and garnish with cilantro
How to Turn on Saute Mode
- Instant Pot DUO: Select the Saute function.
- Instant Pot ULTRA: Select the Saute function and press Start.
Saute Onion, Garlic, and Ginger
- Once the Instant Pot has pre-heated, add oil and allow it to heat up.
- Stir in onions, garlic, and ginger and saute till soft, about 2 minutes.
Saute Spices and Deglaze
- Add in salt, black pepper, curry powder, and cayenne pepper (if using).
- Stir until spices are fragrant, about 15 to 30 seconds. *
- Press Cancel.
- Deglaze with white wine. Stir to remove any brown bits. There should be nothing stuck to the bottom of the inner pot.
* If the Instant Pot becomes too hot and the ingredients are burning, turn it off to cool it down and turn back on once cooled. You don’t want to burn the spices! If you need to, add a tablespoon of broth to deglaze the inner pot if you find that the ingredients are browning too quickly.
Saute Chicken and Add Broth
- Once deglazed, stir in the chicken until coated with the spices.
- Stir in broth.
Add Vegetables and Peanut Butter
- Stir in sweet potatoes, tomatoes, and peanut butter.
Instant Pot Duo Pressure Cook 4 minutes
- Close the lid and make sure steam release handle is in Sealing position
- Press Manual (or Pressure Cook) and + or – until the display reads 4 (4 minutes).
Instant Pot Ultra Pressure Cook 4 minutes
- Close the lid.
- Select Pressure Cook mode and adjust the time to 4 minutes (00:04).
- Press ‘Start’.
Pressure Cooking Process (Duo and Ultra)
- Instant Pot display will change to On.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down to 0; it will then switch to Keep Warm mode and display L0:00 or 00 00 and begin to count up the number of minutes since pressure cooking completed.
How to Quick Release Pressure (QR) on the DUO
- Move the steam release handle to Venting. Steam will come out of the steam release handle.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press Cancel and open the Instant Pot.
How to Quick Release Pressure (QR) on the ULTRA
- Press down on the Steam Release Button until it locks into place, and steam begins to come out of the Steam Release Valve.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press Cancel and open the Instant Pot.
[Find out more about the pressure release methods and how and when to use them. ]
Add Spinach and Cilantro
- Add spinach and stir until wilted.
- Garnish with cilantro.
- Serve with cornbread, French bread or couscous.
Instant Pot African Peanut Stew
Equipment
Ingredients
- 2 tablespoon vegetable oil
- 1 cup onions chopped
- 2 tablespoon garlic minced
- 1 tablespoon ginger minced
- 1 teaspoon salt
- 1 teaspoon black pepper powder
- 1 tablespoon curry powder
- ½ teaspoon cayenne pepper
- ¼ cup dry white wine
- 3 cups low sodium chicken broth (about 1½ can)
- 1 ½ lbs boneless skinless chicken thighs (⅔ kg) cut into 1 ½ inch pieces
- 2 cups sweet potatoes cubed into 1 inch pieces
- 14.5 oz diced tomatoes (411 grams)
- ½ cup peanut butter preferably creamy natural
- 3 cups baby spinach coarsely chopped
- cilantro to garnish
Instructions
- Select the Saute function and pre-heat the Instant Pot.
- Add oil to the pre-heated inner pot of Instant Pot and allow it to heat up.
- Stir in onions, garlic, ginger and saute till soft, about 2 minutes.
- Add salt, black pepper, curry powder and cayenne pepper, stirring until fragrant about 15 to 30 seconds. *
- Press Cancel.
- Deglaze with white wine. Stir to remove any brown bits. There should be nothing stuck to the bottom of the inner pot.
- Once deglazed, add chicken and stir to coat with spices.
- Stir in broth, sweet potatoes, tomatoes and peanut butter.
- Close the lid and pressure cook on High Pressure for 4 minutes.
- Do a Quick Release (QR) of pressure. [Read More: The Different Pressure Release Methods]
- Select Cancel and open the Instant Pot lid.
- Stir in spinach until wilted.
- Garnish with cilantro.
- Serve with couscous, cornbread or crusty French bread.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut vegetables, etc.
- See the blog post for more detailed recipe tips.
Nutrition
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I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
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Mimi says
What if you are using left over rotisserie chicken? Just throw in at the end with the spinach?
Neena Panicker says
Hi Mimi, yes, I would add it in with the spinach. You may need to reduce the salt by a bit, not sure. It’ll taste amazing!
Amanda says
I’ve made this SO many times, its the ultimate comfort food served over rice.
I even make this for my postpartum friends as something nourishing, healing, warming, and nutritious. We make a double batch and freeze a few containers for quick weeknight meals.
Neena Panicker says
Amanda, that’s so nice of you to take the time to comment. I love that you’re sharing it with friends!
Elaine says
Damn! This is SO good! Thank you! I did cut back the chicken by 4 ounces, added 12 oz of drained chickpeas, cut the garlic to 4 sliced cloves, and the cayenne to 1/4 tsp. I, also, used kale, instead of spinach. I did not drain the canned tomatoes. I had read that someone cut back on the chicken broth, but after stirring it all together before cooking, I ended up using the full 3 cups and the end dish was perfect! Not too soupy at all! This is definitely going on my must have fall/winter recipes list!
Neena Panicker says
Elaine, thank you for your lovely comment and I love all the substitutions!
Katie says
I love your recipe. I used to get an African Peanut Soup with ground turkey from a local cafe when I was in college, and had been looking for a similar recipe when I stumbled on your version! It was excellent! I just wish I’d made the sweet potatoes bigger/chunkier because when I thickened the stew and stirred it a bunch they sort of dissolved into the soup. Still amazing, just really enjoy a good chunky carb 😀
I’d previously made a recipe of yours from this site, the IP Jambalaya which is a favorite in our house and I get requests to make it all of the time. I really appreciate how thoroughly you explain how to operate the various models of Instant Pot pressure cookers. It’s one of the reasons I recommend your site to new IP owners who might be a little nervous to get started. 🙂
Thank you!
Neena Panicker says
Thank you, Katie! I’m so glad that you enjoyed the African Peanut Soup, making it with ground turkey sounds like a nice twist.
Jon berger says
Excellent recipe! Definitely goes in the steady rotation,
Couple of things I may do differently next time. I thought it needed a bit more salt; I’ll start with 2 tsp. I used about double the amount of ginger, and I may double it again. I prefer it a bit more stew-y and a bit less soup-y, so I used only 2 cups of broth, and I’ll probably go with 1-1/2 next time. And I may try this with lamb instead of chicken. Oh, and I’m definitely Team Crunchy Peanut Butter.
Paint the Kitchen Red says
Thank you, John! I actually have a heavy hand with salt, and always tone it down for recipes since my readers all have varying tolerance – so I get it! Your substitutions and changes sound perfect.
Liz says
Nice spice to it! Doubled the spinach. Very tasty!
Paint the Kitchen Red says
Liz, thanks for commenting! Glad you like the recipe.
Pam says
Made this tonight! A keeper! I have never cooked with peanut butter.(And I have never commented on a recipe before 🙂) The combination and intensity of flavors is amazing! Substituted breasts for thighs and added some leftover tomato paste. I also really appreciate your comment regarding the flavors of spices being diminished by pressure cooking. I’ve had my IP for a few years now, love doing soups and stews. Now I understand why some of my recipes aren’t tasting as flavorful or zesty as I hoped. Thank you!
Paint the Kitchen Red says
Pam, you’re so welcome! Thank you for taking the time to share.
Brianna says
Delicious! Everyone loved. Omit cayenne if you don’t like spice. I am also going to thicken it a bit this next time.
Paint the Kitchen Red says
Thanks for the tips, Brianna – I’m glad you liked it!
Sandra says
If you have time, I would love to know where you get the small white cups and glass cups to hold the various ingredients. They look so useful!
Paint the Kitchen Red says
Sandra, I believe the glass bowls were purchased at Smith’s (owned by Kroger) here in Salt Lake City, and the white bowls at World Market.
Elyse says
Hi everyone, Has anyone tried this with turkey? I have so much in the freezer.
Elyse says
What about chicken breasts?
Paint the Kitchen Red says
Elyse, you could use chicken breasts or turkey with the same timings.
Gary Kaetzel says
I haven’t made this yet but I need to! Just wanted to thank you for showing the different keypads on the different models of IP! They are a little different and have caused a few people to ask where the manual button was on their model and where the pressure cook button was on their model! I know all that stuff, having cooked with mine for 4 years now, but everybody has to start somewhere!
Paint the Kitchen Red says
Thanks, Gary! I hope you enjoy the recipe.
Darby Flatt says
This is soooo good! I served it with brown rice. I will definitely make it again.
Paint the Kitchen Red says
Hey Darby, thank you for taking the time to comment – I’m so glad you enjoyed it!
Susan says
Wow! This is really good. I’m exploring recipes as part of Black History Month and an African Stew seemed apropos. I’ve never cooked anything like this before. Thank you for helping expand my horizons. A quick thought on sweet potatoes not softening. Just today I learned that there are white sweet potatoes that stay firmer than the orange ones while cooking. I wonder if that is what the reviewer had. I had never heard of them before and bought one by mistake. Found a recipe for roasting them that I’m going to try tomorrow.
Paint the Kitchen Red says
Thanks Susan! I love this recipe. I’m working on a vegetarian version of this recipe that is so good too. Hope to put it out sometime in the next few months!
Jocelyn says
The cook time at the top of the recipe says 25 minutes. In the body of the recipe the individual step cook times do not add up to 25 minutes. Is there a step missing? BTW, my daughter substituted canned chick peas for the chicken and it was wonderful!
Paint the Kitchen Red says
Jocelyn, the cook time includes time to build pressure and to release pressure, in addition to the actual pressure cooking. So I take my best guess on that – about 10 to 15 minutes to build pressure and about 5 to 10 minutes for the pressure to release. I’m glad you liked the recipe.
Leone says
I look forward to making this very soon. My one question is what type of curry would you suggest? I have several and I’m not sure which would be best. Probably can’t go wrong no matter what.
Paint the Kitchen Red says
Leone, I’ve used different brands: Sun brand, McCormick, Simply Organic. I think it’s more important to have a fresher bottle, if possible.
Lisa says
My family devoured this last week and asked me to make it again, so I doubled the recipe. Looking forward to a delicious dinner tonight! Thank you for your very detailed instructions, pictures, videos, etc.
Paint the Kitchen Red says
Hey Lisa, at this very moment I’m cooking a vegetarian version with a completely different method in the Instant Pot. If it turns out, I’ll be sharing it in the future. I’m glad you like the recipe and appreciate the detail 🙂
Carol SR says
This recipe has been a favorite of mine for 40 years and I appreciate the update for Instant Pot cooking. It’s one of those meals that can be ‘dressed up’ for company or served as a family meal.
Paint the Kitchen Red says
Wow, Carol, that’s incredible that you’ve been making this dish for so long. I’d love to know what you think of my take on the recipe! Let me know if you try it out.
Albert Chin-A-Young says
Great recipe. Very flavourful. And the couscous really made a difference. Definitely added to the taste.
Paint the Kitchen Red says
Thank you for commenting, Albert! I’m glad you enjoyed the recipe.
Marilyn Morrison says
I finally made this last night and it was wonderful! I am so sorry that I did not take a picture as it was every bit as beautiful as it was tasty.
I cannot imagine why the previous customer’s sweet potatoes were still hard after 10 mins. I, also, was concerned about the stew being cooked through in only 4 minutes. I gave it 5 and the sweet potatoes were softer than perfect!
Paint the Kitchen Red says
Wow, thank you so much Marilyn. After hearing from the last reader I’m so glad you took the time to share your experience. I still don’t know how her sweet potatoes didn’t cook at 10 minutes if they were cut into cubes…
Lynn A says
I made this last night. First time I ever had it and my husband and I couldn’t believe how delicious it was. Definitely will be making this again! It had the perfect blend of spices that came together beautifully. None of the flavors over powered the others and it was very satisfying. Thank you for this
Paint the Kitchen Red says
Lynn, thanks for letting me know. You’re most welcome 🙂
Jan Z-R says
It appears there is NO WAY 4 minutes under pressure cook is enough! After 10 minutes the sweet potatoes are still hard as a rock! Is that a misprint?
Paint the Kitchen Red says
Jan, I’ve made this many times, and the sweet potatoes have been cooked very soft at 4 minutes. I don’t understand how they’re not cooked, unless there are different types of sweet potatoes? How big did you cube them? Also, is it possible your Instant Pot didn’t come to pressure?