Instant Pot African Chicken and Peanut Stew

Chicken, tomatoes, and peanut butter together? Yes, it’s actually really good when combined in this African Chicken and Peanut Stew.

While we generally eat peanut butter as a snack, on a sandwich, or in cookies, in Africa nut butter is often used to flavor and thicken sauces and stews. A recipe for this traditional dish was given to me by my intern, Rebecca. Her mom lived in Africa for a season as the daughter of a missionary and she regularly makes this stew for her family today.

That’s part of what I think is so cool about traveling. Whenever I travel I usually come home with a new recipe or ingredient that then gets incorporated into my own cooking style. When I went to Turkey, it was pomegranate molasses. Italy was good quality balsamic vinegar and pecorino cheese. I look forward to what I might pick up from my next travel adventure.

What’ your favorite dish or ingredient that you first tried when traveling abroad? Let me know in the comments! I’d love to try one of your favorites.

Check out some of my other favorite Instant Pot chicken recipes:

Instant Pot Chicken and Sweet Potato Chili

Instant Pot Greek Chicken Gyro Bowls

Instant Pot Lemon Chicken with Olives

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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.