Gluten Free Instant Pot Sweet Potato Stew
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:
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.