Okay, you caught me! Calling this recipe a “5-minute stew” may have been a little misleading. The truth of the matter is that it only takes 5 minutes to cook, but 15 minutes to prepare the ingredients. I can assure you that the total time of 20 minutes (from start to finish) that it takes to make this incredibly tasty and hearty stew is worth every second! Right about now, you must be asking yourself “how could a sweet potato stew possibly cook in 5 minutes?” There’s only one answer to your question: a pressure cooker.
That’s right! You can make magic happen with a pressure cooker, and believe me when I tell you that this spiced sweet potato stew is pure magic! My mouth is watering just thinking about some of the yummy ingredients that go into this stew, such as peanut butter, spices and garbanzo beans. Here is a photo of all the ingredients…
If you don’t own a pressure cooker, I would suggest that you consider purchasing one if you are interested in making homemade meals in a snap. I’m truly surprised that there aren’t more recipes for pressure cooked meals floating around the web since they can be made so quickly and so easily. The only downside to using a pressure cooker is that you have to exercise extreme caution so that you don’t get scalded by the steam, but this is highly unlikely if you just take the time to read and follow the instruction booklet.
Preparing the ingredients for this recipe was a bit of a pain in the neck, but well worth it! The first thing I did was to peel and cut the sweet potatoes into 1 1/2- inch chunks…
I continued to prepare the rest of the ingredients according to the recipe until they were ready to go…
I followed the recipe’s extremely easy instructions and this is what the stew looked like when I removed the lid from the pressure cooker…
The final result was a yummy bowl of goodness!
Here is the recipe which came from the website of Good Housekeeping…
5-MINUTE SPICED SWEET POTATO STEW
1 bunch fresh cilantro
1 tablespoon olive oil
1 medium onion, cut into 1/4-inch dice
2 cloves garlic, crushed with garlic press
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon crushed red pepper
1 can (28 ounce) plum tomatoes in juice
2 1/4 pounds sweet potatoes, peeled and cut into 1 1/2-inch chunks
2 cans (15 to 19 ounces each) garbanzo beans, rinsed and drained
1 can or 14 1/2 ounces vegetable broth
1/4 cup creamy peanut butter
1. In small bowl, with kitchen shears, coarsely chop 1/4 cup loosely packed cilantro leaves. Reserve remaining cilantro for garnish.
2. In 6-quart pressure cooker, heat oil over medium heat until hot. Add onion and cook about 8 minutes or until tender, stirring occasionally. Stir in garlic, cumin, salt, cinnamon, and crushed red pepper, and cook 1 minute, stirring.
3. While onion is cooking, with kitchen shears, cut tomatoes, in their can, into small pieces.
4. To onion mixture in pressure cooker, add tomatoes with their juice, sweet potato chunks, garbanzo beans, vegetable broth, peanut butter, and chopped cilantro.
5. Following manufacturer’s directions, cover pressure cooker, bring up to pressure, and cook under pressure 5 minutes. Release pressure as manufacturer directs.
6. Garnish with cilantro and serve.