Instant Pot Sweet Potato Stew

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Here is another Instant Pot recipe from the Gluten Free Instant Pot Cookbook. This time I tried the Immune-Boost Chard and Sweet Potato Stew. 


This recipe makes a healthy, quick, immune boosting, gluten free dinner. Here is how I did it:

i'm Nicole

I started this blog after I was diagnosed with Celiac Disease. After struggling to adjust to a mandatory gluten free diet, I wanted to create a resource for others trying to learn their way around this gluten filled world.

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Serves 2

20 Minutes

ingredients

  • 2 tablespoons olive oil

  • 1 onion, diced

  • 2 medium sweet potatoes, peeled and diced to 1/2" cubes 

  • 1/2 teaspoon turmeric

  • 1 teaspoon salt

  • 1 teaspoon ground coriander

  • 1 tablespoon minced ginger

  • 1 bunch cilantro

  • 2 cups gluten free chicken broth

  • 1 lemon wedge for serving

  • salt and pepper to taste

directions

Step 1:

Heat the olive oil with the Sauté setting on the Instant Pot. Add in the onion and cook for 2-3 minutes or until translucent.


Step 2:

Add the cut up sweet potato, ginger, turmeric, ground coriander, and salt and cook for another 3-4 minutes. Add in the vegetable broth and cilantro.


Step 3:

Press cancel to stop the Sauté setting. Place lid on and lock the pot. Turn the Pressure Release to the Sealing position. Select the Pressure Cook setting with a time of 8 minutes on high pressure.


Step 4:

After hearing the beeps when cooking is complete, let set for 10 minutes. Use a towel or oven mitt to switch the Pressure Release to the Venting position and wait for all stem to be released.


Step 5:

Unlock lid and season with salt and pepper to taste. Serve stew in bowl and garnish with cilantro and lemon wedge.

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