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There is absolutely nothing better than thisAfrican Peanut Soup when you need an easy dinner idea! It's nutty, delicious, and is the perfect comfort food!
Why You HAVE To Try This African Peanut Stew
- Easy. Just a few steps to make African Peanut Soup.
- Fast. Less than 30 minutes from start to finish.
- Pour and Cook. No kitchen full of dishes to clean up.
- Low Carb. 9 Net Carbs per serving.
- Authentic. Tastes like my favorite take out.
- Healthy. Packed with vegetables but still a family-friendly dish.
What Is In This Low Carb Stew
- Onion
- Garlic
- Minced Ginger
- Kosher Salt
- Ground Cumin
- Ground Coriander
- Black Pepper
- Ground Cinnamon
- Ground Cloves
- Tomato Paste
- Boneless skinless chicken,either breasts or thighs
- Swiss chard or other leafy greens of your choice)
- Frozen Mixed Vegetables
- Water
Where Does African Peanut Stew Originate?
This Groundnut Soup is native to Nigeria and is eaten with yams instead of rice. However, it is very popular in Taiwan, Virginia (US) and Ghana.
Needless to say, no matter where you live, this is a delicious comfort meal.
Does African Peanut Soup Taste Like Peanut Butter?
It depends. Do you want it to?
The peanut butter flavor intensity in this Groundnut Stew is entirely up to you and how much peanut butter you add to the broth.
The best way I can describe this is that the African Soup Recipe should have a clear hint of it, but not be overwhelmed by it.
How To Make This African Peanut Soup
- Add chopped onions and garlic to the Instant Pot.
- Add chicken breast and frozen mixed vegetables to the inner liner.
- Pour in remaining spices.
- Add chopped swiss chard or other leafy green of your choice.
- Pour in water and seal your Instant Pot. Cook under high pressure for 10 minutes. Let pressure release naturally.
- Mix in the peanut butter a little at a time. Taste with each addition as your reward for cooking.
Tips And Tricks For Making Groundnut Stew
- The final sauce should be thick enough to coat the back of a spoon in a thin layer.
- Feel free to sub whatever you want that sounds better/meets allergy needs, such as sunflower butter for peanut butter.
- Make sure you add the peanut butter gradually and give it a taste every time you add a bit more. You want a slight peanut butter taste, not an overwhelming one.
- Use whatever greens you have in your refrigerator to make this a healthy, well-rounded recipe.
Looking For More Tasty African Cuisine? Or More Peanut Butter Dishes?
- Moroccan Chickpea Soup- A Vegan pour and cook recipe.
- Instant Pot Kenyan Kunde- A nutritious recipe with black-eyed peas and peanuts.
- Dukkah Seasoning Mix- add some Egyptian spice to your dishes!
- Kenyan Kunde- Also has peanut butter in the sauce.
- Air Fryer Thai Chicken- Another recipe that surprisingly uses peanut butter.
- Peanut Butter Fat Bombs- Perfect for a ketogenic diet.
- Asian Peanut Dressing- Makes for a perfectly delicious salad.
So if you want to mix things up tonight but still just want to make a quick pour and cook dinner, make this African Peanut Soup! Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!
Don't forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
African Peanut Soup
On a cold day, there is absolutely nothing better than this African Peanut Soup! It's nutty, delicious, and is the perfect comfort food!
Print Recipe Pin Recipe Rate Recipe
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Course: Main Courses
Cuisine: West African
Keyword: groundnut stew, instant pot african recipe, west african stew
Servings: 6
Calories: 289kcal
Author: Urvashi
Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe
Ingredients
- 1 cup (160 g) Onion, chopped
- 2 tablespoons (2 tablespoons) Garlic, minced
- 1 tablespoon (1 tablespoon) Minced Ginger, minced
- 1 teaspoon (1 teaspoon) Kosher Salt
- 1/2 teaspoons (0.5 teaspoons) Ground Cumin
- 1/2 teaspoons (0.5 teaspoons) Ground Coriander
- 1/2 teaspoons (0.5 teaspoons) Ground Black Pepper
- 1/2 teaspoons (0.5 teaspoons) Ground Cinnamon
- 1/8 teaspoons (0.13 teaspoons) Ground Cloves
- 1 tablespoon (1 tablespoon) Tomato Paste
- 1 pound (453.59 g) boneless skinless chicken, either breasts or thighs, cut into large chunks
- 3-4 cups (108 g) swiss chard, chopped (or other leafy greens of your choice)
- 1 cup (182 g) Frozen Mixed Vegetables
- 1/2-1 cup (125 g) Water
For finishing
- 1/3-1/2 cup (86 g) Crunchy Peanut Butter
Instructions
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 cooking time based on what cut of meat you're using.
Allow it to release pressure naturally and open the 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.
Serve hot and enjoy!
Watch The Video
- The final sauce should be thick enough to coat the back of a spoon in a thin layer.
- Feel free to sub whatever you want that sounds better/meets allergy needs, such as sunflower butter for peanut butter.
- Make sure you add the peanut butter gradually and give it a taste every time you add a bit more. You want a slight peanut butter taste, not an overwhelming one.
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Nutrition
Calories: 289kcal | Carbohydrates: 12g | Protein: 20g | Fat: 19g | Fiber: 3g | Sugar: 3g
Tried this recipe?Follow @twosleevers and Pin it!
Originally Published June 29, 2019
Don't forget to check out my other Best-selling Instant Pot Cookbooks!
Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
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Reader Interactions
Comments
Keiko
Amazing! I was blown away by how flavorful this was. So good. I also cooked it into rice for a flavored rice meal a few nights later. I did add a pinch of cayenne.Reply
Monique
We made this and love it! Could this be turned into a freezer meal? I’m thinking about putting all the ingredients (except the peanut butter, chard and frozen veg) into a ziplock and freezing until we want to cook it. Do you think that would work?
Reply
Heidi
Made it just as instructed and it was so, SO delish. I like the idea mentioned above of adding a sweet potato! But really, it’s great exactly as is.
Reply
Jordan
Pretty good. I used coconut milk instead of water and added a sweet potato to give it more heft. Could have added two potatoesReply
Jackie
I never write recipe reviews but this time I must!!! This is probably my favorite thing I’ve made in my IP since getting it for Christmas 10 months ago. So darn easy and the flavors were unbelievable! Thank you!
Reply
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