Would you like something creamy, peanutty, vegetably, and easy? If so, make this stew.
One good thing about eating Keto is you get to eat a spoon of peanut butter by itself with no guilt. You’re supposed to be eating fat by golly. So I typically have one at night, at least 3-4 times a week. Years ago I made some ground nut stew and loved it. So I decided to try it again.
The beauty of this dish to me, is that it can be made with whatever meat or non-meat you want. I use it sometimes when I’m trying to use up leftovers in the fridge, like the Swiss chard I had that needed using up. I’ve made it with chicken, with just veggies, with stewing beef, with whatever sounded good. Mine was made with frounceen hunk-o-chicken as the pic shows below, (thank you Instant Pot!) so it took a while to cook. Ended up taking 15 mins but the rest of the stew still tasted fantastic.
You’ll have to adjust the peanut butter in your stew based on how much liquid you get. The best way I can describe this is that the finished product should have a clear hint of it, but not be overwhelmed by it. You don’t want people to go “Oh peanut butter!” Rather you want them to say “Mmm, delicious! Do I taste…peanuts maybe?”
So this is how I made mine, but sub whatever you want that sounds better/meets allergy needs etc., such as sunflower butter for peanut butter if you need.
It has such a wonderful peanut butter taste that if you went easy on the cayenne, pepper, and cloves, you could easily feed it to kids, especially if mixed with rice.
- 1 cup onion, chopped
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon salt
- 1/2 teaspoons ground cumin
- 1/2 teaspoons ground coriander
- 1/2 teaspoons ground black pepper
- 1/2 teaspoons ground cinnamon
- 1/8 teaspoons ground cloves
- 1 tablespoon tomato paste
- 1 pound boneless skinless chicken pieces, either breasts or thighs, cut into large chunks
- 3-4 cups swiss chard, chopped (or other leafy greens of your choice)
- 1 cup frozen mixed vegetables
- 1/2-1 cup water
- 1/3-1/2 cup chunky peanut butter
- Yes, another dump and go recipe.
Put in all ingredients except peanut butter into your Instant Pot and set your cooker to High Pressure for 10 minutes. I used a frozen block of chicken thighs which took about 15 minutes, so just adjust based on what cut of meat you're using.
- Allow it to release pressure naturally and open lid carefully.
- Mix in the peanut butter a little at a time. Taste with each addition, as your reward for cooking. Taste the peanut butter too, make sure it's good stuff.
- The final sauce should be thick enough to coat the back of a spoon in a thin layer.