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A bowl of Instant Pot African Chicken and Peanut Stew

Instant Pot African Chicken and Peanut Stew

Servings 16 servings
Author Jessica Ivey, RDN

Ingredients

  • 6 carrots, peeled and coarsely chopped
  • 3 green bell peppers, coarsely chopped
  • 1 large sweet onion, coarsely chopped
  • 1 jalapeño pepper, seeded and coarsely chopped
  • 1 (32-oz.) carton lower-sodium chicken broth
  • 1 (14.5-oz.) can no-salt-added diced tomatoes
  • 1 (12-oz.) can tomato paste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/8-1/4 teaspoon cayenne pepper
  • 2 lb. boneless, skinless chicken thighs
  • 1 cup peanut butter
  • Hot cooked rice (for serving)
  • Chopped lightly salted, dry roasted peanuts, chopped (optional)
  • Chopped fresh cilantro (optional)

Instructions

  1. Combine carrots, bell pepper, onion and jalapeño pepper in a 6-quart Instant Pot. Add ½ cup water. Cover and seal. Cook on manual setting for 10 minutes. Quick release the pressure. Let cool slightly, and use an immersion blender to blend until smooth.

  2. Stir in broth, diced tomatoes, tomato paste, garlic powder, black pepper, salt and cayenne pepper. Add chicken thighs. Cover and seal. Cook on manual setting for 13 minutes. Quick release the pressure and let cool slightly. Remove chicken and shred with two forks. Stir in peanut butter until blended, and add shredded chicken.

  3. Serve over hot cooked rice, and garnish with chopped peanuts and cilantro, if desired. 

Recipe Notes

This recipe makes a large amount but freezes great. Freeze leftover cooled soup in airtight containers for up to 3 months.