Ginger Sweet Potato and Lentil Stew
Equipment
- Instant Pot
- Cutting Board
- Knife
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tablespoons fresh ginger, grated
- 2 medium sweet potatoes, peeled and cubed
- 1 cup dried green lentils, rinsed
- 1 can (14 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro, chopped (for serving)
Instructions
- Set the Instant Pot to sauté mode and add the olive oil. Once hot, cook the onion for 3 minutes until it softens.
- Stir in the garlic and ginger and cook for 1 minute more until fragrant.
- Add the sweet potatoes, lentils, diced tomatoes, vegetable broth, cumin, salt, and pepper. Stir to combine.
- Secure the lid, set the valve to sealing, and cook on high pressure for 12 minutes.
- Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
- Open the lid, stir the stew, and adjust salt if needed. Serve hot with fresh cilantro on top.
Notes
For a thicker stew, mash a few sweet potato cubes with the back of a spoon before serving. Leftovers keep well in the fridge for up to four days and reheat smoothly on the stovetop with a splash of broth. If you prefer less ginger heat, reduce the amount to one tablespoon on your first try.
Course: Soup
Cuisine: American
Equipment: Instant Pot, Cutting Board, Knife
Cuisine: American
Equipment: Instant Pot, Cutting Board, Knife