Peanut butter is without a doubt my favorite food. I basically never go a day without peanut butter. In fact, I hardly go a meal without it. A quick glance at my recipes will show you that I really like to put peanut butter in everything.
There’s hardly any type of food group that I have left untouched by peanut butter. Breakfast? Of course. Snacks? Yes and yes again. Pasta? Definitely. Dessert? More. Than. Once. Soup? Hmm… No.
Let’s change that!
When I discovered that you can make a SOUP WITH PEANUT BUTTER, no one had to ask me twice to get out there and try it. It turns out, there’s a classic African-style soup with peanuts + sweet potatoes. This totally makes sense because I always put peanut butter on orange sweet potatoes (you shouldn’t be surprised about that by now). The two flavors work so well in a soup, the sweetness, the richness, the hint of tomato, the spices. It’s pretty delicious.
Also! This is my first Instant Pot recipe. I’ve been terrified of the thing for years and avoided the IP Cult for as long as possible, but now, here I am… and I have to say – the Instant Pot is definitely the right way to make this soup. 10 minutes of high pressure and the potato chunks are fully cooked (compared with 60+ minutes on the stovetop). It’s like magic. Then, give it a quick whirl with an immersion blender and you’ve got an incredibly sweet, creamy, spicy, flavorful soup in <30 minutes from start to finish.
Makes: 4 servings
- 4 cups vegetable broth
- 1/2 cup peanut butter
- 3 small sweet potatoes
- 3 tablespoons tomato paste
- 1 small red onion
- 4 cloves garlic
- 1 tablespoon fresh ginger
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 3-4 cups fresh greens (kale, etc.)
- 4 green onions, for garnish
- Crushed peanuts, for garnish (optional)
- Brown rice, for serving
Prep: Cook some grains (brown rice, quinoa, barley, etc.) according to package instructions when you’re ready to serve. Alternatively, you can just prepare it as a soup with no grain if that’s how you want to do it.
Turn your instant pot onto sautée mode with a splash of water and add in the following as you chop them: diced red onion, minced garlic, fresh grated ginger, and tomato paste. Also add in the spices: smoked paprika, salt, and cayenne (more or less depending on your spicy preference). Give this a stir and let it sautée until the onions are soft and translucent. Then, turn the Instant Pot off momentarily.
Chop the sweet potatoes into small chunks and add them to the instant pot along with 1/2 cup of peanut butter and 4 cups vegetable broth. Then set your Instant Pot for 10 minutes of pressure cooking, put on the lid and quickly RUN into the other room in case it explodes…
After 10 minutes of pressure cooking, allow the steam to release naturally for 10 more minutes before venting the rest manually. I chose to pulse with an immersion blender in order to thicken the soup. You can either do 2-3 quick pulses to leave some chunks behind, or 5-7 pulses to make it smoother and more consistent. Once the texture is right, add in the 3-4 cups of kale / chard / spinach / collards and they will quickly wilt down to nothing.
[Also give the soup a taste and feel free to add anything you’d like. If your peanut butter was unsalted, you may add another dash, or more spices, or even another grating of fresh ginger.]
To serve, spoon into a bowl with equal parts rice (or other grain). Topping with crushed peanuts and green onions is optional but highly recommended.
If you can’t finish it all (shouldn’t be an issue), leftovers are even better!
16 CommentsLeave a Reply
Andrew, this was delicious. Just the right amount of spice. I’ll be making this again!!
Awesome! I’m glad to hear you enjoyed it, John, thanks for letting me know 🙂
Hi Andrew, Thanks for this recipe! It didn’t take too much work. And it actually came out delicious for me. I don’t consider myself a good cook. I printed this one out so I can make it again. 🙂
That’s great, Sandra! Thank you. I’m glad you liked it enough to print it! 🙂
I have so much squash right now. I wonder if that could be a good substitute to the sweet potatoes.
Haha, I hear you about the squash. Hmm, I’m really not sure about that. It may do really well, or it may not… The problem is I’ve never cooked squash in an instant pot so I’m not sure exactly what will happen. Sorry I can’t be of more help, let me know how it goes if you try it!
Butternut squash works great! Add it in cubes just as you would with sweet potatoes.
“quickly RUN into the other room in case it explodes…”
I especially like this part
This is delicious! I added some kidney and black beans and that worked well. It’s also not a big deal to make this on the stovetop instead of an Instant Pot. I cut the sweet potatoes relatively small (approx. 1/2 inch by 1 inch) and they were done after simmering for about 30 minutes.
That’s great, Victor! I’m glad to hear it turned out well and that it can easily be made on the stovetop as well. Thanks for letting us know 🙂
Andrew, this was fabulous! I did cut the amount of cayenne but other than that I followed the recipe as written. It was amazing. I have just one question. Can leftovers be frozen? I found this to be more than four servings and since I am cooking for one I would like to freeze the rest for a later date. I will make a smaller amount next time.
Agree with victor. I made it on the stove too. Very happy with this recipe, as I’ve had a couple of recipes in the past with peanut butter and wasn’t that impressed, but this is definitely worth cooking again 🙂 also might try adding beans next time. Thanks
“ quickly RUN into the other room in case it explodes…”
I can’t stop laughing!!! This is what I do every time I use my IP. It’s flipping scary!! Anyway- I’m looking forward to trying the recipe out! Thanks for the laughs and recipe. More to follow with how it went soon….
WOW!! Flavor packed with the perfect blend of spices. This is a keeper, especially with cooler weather just around the corner. Thank you