17 Hearty Instant Pot Stew Recipes for Cozy Nights

You know those chilly evenings when all you crave is a bowl of something warm, hearty, and utterly comforting? Our roundup of 20 Hearty Instant Pot Stew Recipes for Cozy Nights is here to save the day! Perfect for busy home cooks, these stews are not only delicious but also quick to prepare, making them ideal for those cozy nights in. Dive in and discover your next favorite comfort food!

Classic Beef and Vegetable Stew

Perfect for those chilly evenings, this Classic Beef and Vegetable Stew packs a punch with tender chunks of beef and hearty veggies simmered to perfection.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 3 large carrots, peeled and sliced
• 3 large potatoes, peeled and cubed
• 2 celery stalks, sliced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 tbsp tomato paste
• 1 cup frozen peas

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add beef cubes in a single layer, working in batches if necessary, and brown on all sides, about 5 minutes per batch. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove beef and set aside. In the same pot, add onion and garlic, sautéing until translucent, about 3 minutes.
4. Stir in tomato paste, cooking for 1 minute to deepen the flavor.
5. Return beef to the pot. Add beef broth, carrots, potatoes, celery, salt, pepper, and thyme. Tip: Scrape the bottom of the pot to lift any browned bits for extra flavor.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally.
7. Add frozen peas and cook uncovered for an additional 10 minutes. Tip: The stew is ready when the beef is fork-tender and the vegetables are soft.

Unbelievably rich and comforting, this stew’s deep flavors meld together beautifully. Serve it with crusty bread for dipping or over a bed of mashed potatoes for an extra hearty meal.

Creamy Chicken and Mushroom Stew

This creamy chicken and mushroom stew is your next comfort food obsession. Toss aside those takeout menus—this one-pot wonder is easier than you think and packed with flavor.

Ingredients

• 2 tbsp olive oil
• 1.5 lbs chicken thighs, boneless and skinless, cut into 1-inch pieces
• 8 oz cremini mushrooms, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tsp thyme, dried
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 1/4 cup parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add chicken pieces, seasoning with salt and pepper. Cook until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same pot, add mushrooms and onion. Cook until mushrooms release their moisture and onions are translucent, about 5 minutes.
4. Stir in garlic and thyme, cooking until fragrant, about 30 seconds.
5. Sprinkle flour over the vegetables, stirring to coat evenly, about 1 minute.
6. Gradually whisk in chicken broth, ensuring no lumps remain. Bring to a simmer.
7. Return chicken to the pot. Stir in heavy cream and Dijon mustard. Simmer on low heat for 15 minutes, stirring occasionally.
8. Garnish with chopped parsley before serving.

Just imagine the creamy texture hugging each piece of tender chicken, with earthy mushrooms adding depth. Serve over a bed of fluffy mashed potatoes or with crusty bread to soak up every last drop.

Spicy Lentil and Sausage Stew

Overwhelm your taste buds with this Spicy Lentil and Sausage Stew—a hearty, flavor-packed dish that’s as easy to make as it is to devour. Perfect for those chilly nights when you crave something warming and satisfying.

Ingredients

• 1 tbsp olive oil
• 1 lb Italian sausage, casings removed
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup dried lentils, rinsed
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Stir in onion and garlic, cooking until soft, about 3 minutes.
4. Add lentils, chicken broth, diced tomatoes, smoked paprika, and cayenne pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
6. Season with salt to taste before serving.

Serve this stew with a dollop of sour cream or over a bed of rice for extra heartiness. The lentils should be tender but not mushy, and the sausage adds a smoky depth that’s irresistible. Spice lovers can amp up the cayenne for an extra kick.

Vegetarian Chickpea and Spinach Stew

Bold flavors and simple steps make this Vegetarian Chickpea and Spinach Stew a weeknight hero. Packed with protein and greens, it’s a one-pot wonder that’s as nutritious as it is delicious.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 2 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups fresh spinach
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic, ground cumin, smoked paprika, and red pepper flakes; cook for 1 minute until fragrant.
4. Pour in vegetable broth, scraping any bits off the bottom of the pot for extra flavor.
5. Add chickpeas and diced tomatoes, then bring to a simmer.
6. Reduce heat to low, cover, and let simmer for 15 minutes to meld flavors.
7. Stir in fresh spinach and cook just until wilted, about 2 minutes.
8. Season with salt to taste, then remove from heat.

This stew boasts a hearty texture with a smoky, slightly spicy kick. Serve it over quinoa or with crusty bread for a satisfying meal that’s ready in no time.

Moroccan Lamb and Apricot Stew

Let’s dive into a dish that’s bold, sweet, and utterly comforting—Moroccan Lamb and Apricot Stew. This recipe is a game-changer for dinner, blending rich flavors with a hint of fruitiness.

Ingredients

• 2 lbs lamb shoulder, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp cayenne pepper
• 1 cup dried apricots, halved
• 2 cups chicken stock
• 1 tbsp honey
• Salt, to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add lamb cubes in a single layer, working in batches if necessary, and brown on all sides, about 3 minutes per batch. Tip: Don’t overcrowd the pot to ensure proper browning.
3. Remove lamb and set aside. In the same pot, add onion and cook until translucent, about 5 minutes.
4. Stir in garlic, cumin, cinnamon, ginger, and cayenne pepper, cooking until fragrant, about 1 minute.
5. Return lamb to the pot along with apricots, chicken stock, and honey. Bring to a boil.
6. Reduce heat to low, cover, and simmer until lamb is tender, about 1.5 hours. Tip: Check occasionally to ensure the stew isn’t drying out; add more stock if needed.
7. Season with salt to taste. Tip: The apricots will sweeten the stew, so balance the flavors carefully.

Kick back and savor the tender lamb melting with sweet apricots in a richly spiced broth. Serve over couscous or with crusty bread to soak up every last drop.

Tuscan White Bean and Kale Stew

Feast your eyes on this hearty, veggie-packed stew that’s as nourishing as it is delicious. Perfect for cozy nights in or meal prep magic.

Ingredients

• 2 tbsp olive oil
• 1 cup diced onion
• 3 cloves minced garlic
• 4 cups chopped kale
• 2 cans (15 oz each) white beans, drained and rinsed
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes
• 1 tbsp lemon juice

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat.
2. Add 1 cup diced onion and sauté until translucent, about 5 minutes.
3. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 4 cups chopped kale, stirring until slightly wilted, about 3 minutes.
5. Pour in 2 cans drained white beans and 4 cups vegetable broth.
6. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes.
7. Bring to a boil, then reduce heat and simmer for 15 minutes.
8. Stir in 1 tbsp lemon juice before serving.

The stew boasts a creamy texture from the beans, with a kick from the red pepper flakes. Serve it with crusty bread for dipping or over a bed of quinoa for extra protein.

Korean Kimchi and Pork Stew

This Korean Kimchi and Pork Stew is a fiery, umami-packed bowl of comfort that’ll have you hooked at first slurp. Tangy kimchi meets tender pork in a broth that’s bold, spicy, and utterly addictive.

Ingredients

• 1 tbsp vegetable oil
• 1 lb pork shoulder, sliced into thin strips
• 2 cups kimchi, chopped
• 4 cups water
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 green onions, sliced
• 1 tsp sesame oil

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb pork shoulder strips, searing until browned on all sides, about 5 minutes.
3. Stir in 2 cups chopped kimchi, cooking for 2 minutes to slightly soften.
4. Pour in 4 cups water, 1 tbsp gochujang, 1 tbsp soy sauce, and 1 tsp sugar, stirring to combine.
5. Bring the stew to a boil, then reduce heat to low, simmering uncovered for 20 minutes.
6. Tip: For deeper flavor, let the stew simmer longer, up to 40 minutes.
7. Remove from heat, stir in 2 sliced green onions and 1 tsp sesame oil.
8. Tip: Adjust the spiciness by adding more or less gochujang to suit your taste.
9. Serve hot, garnished with additional green onions if desired.
10. Tip: For a complete meal, serve over steamed rice or with a side of crispy tofu.

With its rich, spicy broth and tender pork, this stew is a flavor explosion. The kimchi adds a perfect tangy crunch, making every bite a delight. Try topping it with a fried egg for an extra layer of richness.

Irish Guinness Beef Stew

Make your taste buds dance with this hearty Irish Guinness Beef Stew. Bold flavors, tender beef, and a rich, velvety broth come together in this comfort food classic.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced into 1/2-inch pieces
• 2 celery stalks, sliced into 1/2-inch pieces
• 2 tbsp tomato paste
• 1 cup Guinness beer
• 3 cups beef broth
• 2 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp water

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove beef and set aside.
2. In the same pot, add onion, garlic, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
3. Stir in tomato paste and cook for 1 minute to deepen the flavor.
4. Pour in Guinness, scraping the bottom of the pot to release any browned bits. Tip: This step adds incredible depth to the stew.
5. Return the beef to the pot. Add beef broth, Worcestershire sauce, thyme, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally.
6. In a small bowl, mix flour and water to create a slurry. Stir into the stew to thicken. Simmer uncovered for an additional 30 minutes. Tip: The stew should coat the back of a spoon when it’s ready.
7. Adjust seasoning if necessary before serving. Tip: Letting the stew sit for 10 minutes off the heat allows the flavors to meld beautifully.

Just imagine the tender beef melting in your mouth, paired with the deep, malty notes of Guinness. Serve it over creamy mashed potatoes or with a slice of crusty bread to soak up every last drop.

Mexican Chicken and Corn Stew

Just when you thought comfort food couldn’t get any better, this Mexican Chicken and Corn Stew hits all the right notes. Bold flavors, minimal effort, maximum reward—let’s dive in.

Ingredients

• 2 tbsp olive oil
• 1 lb chicken breast, cubed
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup chicken broth
• 1 cup corn kernels
• 1/2 cup red bell pepper, diced
• 1/4 cup cilantro, chopped
• 1 lime, juiced

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 lb chicken breast, cubed, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in 1 cup onion, diced, and 2 cloves garlic, minced. Cook until softened, about 3 minutes.
4. Mix in 1 tsp cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute to toast the spices.
5. Pour in 1 cup chicken broth, scraping the bottom to deglaze the pot.
6. Add 1 cup corn kernels and 1/2 cup red bell pepper, diced. Bring to a simmer, then reduce heat to low. Cover and cook for 10 minutes. Tip: The stew should thicken slightly but remain brothy.
7. Remove from heat. Stir in 1/4 cup cilantro, chopped, and juice of 1 lime. Tip: The lime brightens the dish—don’t skip it!

Generously ladle this stew into bowls. The chicken is tender, the corn adds sweetness, and the lime gives it a zesty kick. Serve with warm tortillas or over rice for a heartier meal.

French Ratatouille Stew

Jump into the vibrant flavors of Provence with this French Ratatouille Stew. It’s a veggie-packed, rustic dish that’s as colorful as it is comforting.

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 large eggplant, cubed
• 2 zucchinis, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 4 large tomatoes, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp herbes de Provence
• 1 cup vegetable broth

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, sauté until translucent, about 5 minutes.
3. Stir in eggplant, zucchinis, and bell peppers. Cook for 10 minutes, stirring occasionally.
4. Add tomatoes, salt, pepper, and herbes de Provence. Mix well.
5. Pour in vegetable broth, bring to a simmer.
6. Reduce heat to low, cover, and let stew for 30 minutes, stirring occasionally.
7. Uncover and cook for an additional 10 minutes to thicken the stew.

Yield a stew with melt-in-your-mouth veggies and a rich, herby broth. Serve it over creamy polenta or with a crusty baguette for dipping.

Indian Butter Chicken Stew

Just when you thought butter chicken couldn’t get any cozier, we’re turning it into a stew. Bold flavors, tender chicken, and a creamy sauce that hugs every bite.

Ingredients

• 2 tbsp unsalted butter
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup diced yellow onion
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 cup tomato sauce
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tbsp lemon juice
• 1/4 cup chopped cilantro
• Salt to taste

Instructions

1. Melt butter in a large pot over medium heat.
2. Add chicken pieces, cook until browned on all sides, about 5 minutes. Remove and set aside.
3. In the same pot, add onion, garlic, and ginger. Cook until softened, about 3 minutes.
4. Stir in garam masala, turmeric, cumin, and cayenne pepper. Cook for 1 minute until fragrant.
5. Pour in tomato sauce, heavy cream, and chicken broth. Bring to a simmer.
6. Return chicken to the pot. Simmer uncovered for 20 minutes, stirring occasionally.
7. Add lemon juice and cilantro. Season with salt. Simmer for another 5 minutes.

Every spoonful is a creamy, spicy dream with tender chicken that falls apart. Serve over steamed rice or with naan for dipping.

Greek Lemon and Orzo Stew

Yearning for a dish that’s zesty, comforting, and ridiculously easy? This Greek Lemon and Orzo Stew is your weeknight hero—bright, creamy, and ready in 30.

Ingredients

• 2 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup orzo
• 4 cups chicken broth
• 1/2 cup fresh lemon juice
• 2 cups shredded cooked chicken
• 1/2 cup chopped fresh dill
• Salt to taste

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion; sauté for 3 minutes until translucent.
3. Stir in 2 cloves minced garlic; cook for 30 seconds until fragrant.
4. Pour in 1 cup orzo; toast for 2 minutes, stirring constantly.
5. Add 4 cups chicken broth; bring to a boil, then reduce heat to simmer for 10 minutes.
6. Mix in 1/2 cup fresh lemon juice and 2 cups shredded chicken; simmer for 5 more minutes.
7. Remove from heat; stir in 1/2 cup chopped dill and salt to taste.

Just like that, you’ve got a stew with silky orzo, tender chicken, and a lemony kick. Serve it with a sprinkle of feta or a side of crusty bread for dipping.

Japanese Miso and Tofu Stew

Craving something cozy yet bold? This Japanese Miso and Tofu Stew is your go-to for a quick, flavorful fix. Packed with umami and ready in minutes, it’s a bowl of comfort that doesn’t skimp on taste.

Ingredients

• 4 cups water
• 1/2 cup white miso paste
• 1 block (14 oz) firm tofu, cubed
• 1 cup sliced shiitake mushrooms
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 green onions, sliced
• 1 tsp grated ginger

Instructions

1. Heat sesame oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add shiitake mushrooms and sauté until they start to soften, about 3 minutes.
3. Stir in grated ginger and cook for another 30 seconds to release the aroma.
4. Pour in water and bring to a gentle boil, then reduce heat to low.
5. Whisk in miso paste until fully dissolved, ensuring no lumps remain.
6. Add cubed tofu and soy sauce, simmering for 5 minutes to let flavors meld.
7. Garnish with sliced green onions right before serving.

You’ll love the silky tofu against the earthy mushrooms, all swimming in a rich, savory broth. Try topping with a sprinkle of sesame seeds for an extra crunch.

Cajun Shrimp and Sausage Stew

Oozing with bold flavors, this stew is your ticket to a quick, hearty meal. Grab your spoon—it’s time to dive into a bowl of pure comfort.

Ingredients

• 1 tbsp olive oil
• 1 lb shrimp, peeled and deveined
• 12 oz smoked sausage, sliced
• 1 cup onion, diced
• 1 cup bell pepper, diced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp paprika
• 1 tsp thyme
• 1 tsp oregano
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups rice, cooked

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 12 oz smoked sausage slices. Cook until browned, about 5 minutes.
3. Stir in 1 cup diced onion and 1 cup diced bell pepper. Cook until soft, about 5 minutes.
4. Add 2 minced garlic cloves. Cook for 1 minute until fragrant.
5. Pour in 2 cups chicken broth and 1 can diced tomatoes. Stir well.
6. Season with 1 tsp paprika, 1 tsp thyme, 1 tsp oregano, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil.
7. Reduce heat to low. Simmer for 10 minutes to blend flavors.
8. Add 1 lb shrimp. Cook until shrimp turn pink, about 3 minutes.
9. Serve hot over 2 cups cooked rice.

Unbelievably rich and slightly spicy, this stew pairs perfectly with crusty bread for soaking up every last drop. Try topping with fresh parsley for a pop of color and freshness.

Southern-style Chicken and Dumpling Stew

Kick off your comfort food game with this soul-warming Southern-style Chicken and Dumpling Stew. Bold flavors and fluffy dumplings come together in a dish that’s pure nostalgia with a modern twist.

Ingredients

• 2 cups shredded cooked chicken
• 4 cups chicken broth
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 tsp dried thyme
• 1/2 tsp black pepper

Instructions

1. In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until vegetables soften.
2. Stir in chicken broth, shredded chicken, thyme, and black pepper. Bring to a boil, then reduce heat to simmer for 10 minutes.
3. While the stew simmers, mix flour, baking powder, and salt in a bowl. Gradually add milk, stirring until a dough forms.
4. Drop tablespoon-sized pieces of dough into the simmering stew. Cover and cook for 15 minutes without lifting the lid.
5. Remove from heat and let stand for 5 minutes before serving. The dumplings will be light and fluffy, soaking up the rich broth.

Rich and hearty, this stew boasts tender chicken and pillowy dumplings in every bite. Serve it with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick.

Persian Eggplant and Tomato Stew

Make your taste buds dance with this Persian Eggplant and Tomato Stew—a cozy, flavor-packed dish that’s as easy to whip up as it is delicious.

Ingredients

• 2 large eggplants, cubed
• 4 tbsp olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 tsp turmeric
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 1/4 tsp black pepper
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tbsp tomato paste
• 1 tbsp lemon juice
• 1/2 cup fresh parsley, chopped
• Salt to taste

Instructions

1. Preheat a large pot over medium heat. Add 2 tbsp olive oil.
2. Sauté the onion until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Add garlic, turmeric, cumin, cinnamon, and black pepper. Cook for 1 minute until fragrant.
4. Push the onion mixture to the side. Add remaining 2 tbsp olive oil and eggplant cubes. Cook until golden, about 10 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
5. Stir in diced tomatoes, vegetable broth, and tomato paste. Bring to a simmer.
6. Cover and cook on low heat for 25 minutes, until eggplant is tender. Tip: Check occasionally to adjust heat if necessary.
7. Remove from heat. Stir in lemon juice and parsley. Season with salt.

Kick back and enjoy the stew’s rich, velvety texture and sweet-spicy undertones. Serve over fluffy rice or with warm, crusty bread for a heart meal.

African Peanut and Sweet Potato Stew

Let’s dive into a bowl of comfort with this African Peanut and Sweet Potato Stew—rich, creamy, and packed with flavors that pop.

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp cinnamon
• 1/4 tsp cayenne pepper
• 2 large sweet potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1/2 cup smooth peanut butter
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté for 5 minutes until softened.
2. Stir in cumin, coriander, cinnamon, and cayenne pepper. Cook for 1 minute until fragrant.
3. Add sweet potatoes, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat to simmer. Cover and cook for 15 minutes.
4. Whisk peanut butter with 1/2 cup of the stew broth until smooth. Stir back into the pot.
5. Add chickpeas and kale. Simmer uncovered for 10 minutes until kale is wilted and sweet potatoes are tender.
6. Season with salt to taste. Serve hot.

Hearty and satisfying, this stew boasts a velvety texture with a hint of spice. Try topping with crushed peanuts for an extra crunch.

Summary

Looking for the perfect comfort food to warm up your evenings? Our roundup of 20 Hearty Instant Pot Stew Recipes is your go-to guide for delicious, easy-to-make meals that’ll satisfy any craving. We invite you to try these recipes, share your favorites in the comments, and spread the warmth by pinning this article on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.