Author: Lisa Goodwin | Creamy, hearty, easy — what’s not to love? This oil-free, gluten-free cozy Instant pot Creamy Potato Coconut Stew is sure to become your new go-to family dinner.
Add the coconut milk to your Instant Pot and set to stew (or to a large pot and set to medium-high).
Blend 1.5 cups water with 3 bell peppers (core removed) until smooth and add the mixture to the pot.
Wash and cut the potatoes into 1 inch cubes and add to the pot.
Instant pot: Add all the rest of ingredients EXCEPT the spinach and let stew - high - 5 minutes and closed valve.
One-pot: once the liquid is boiling, change the heat to medium. Add all the rest of ingredients EXCEPT the spinach and let simmer until potatoes are soft (15-20 minutes). Place a lid on the pot and stir occasionally.
Slow cooker: Cook on low 7 to 9 hours.
Once the potatoes are soft use a hand blender and pulse 5-8 times into the mix. This will help make the stew creamier. Now you can add the spinach and stir until it is wilted.
Notes
Per Serving: 540 Cal | 78 g Carbs | 16 g Fiber | 17 g Protein | 17 g FatReprinted with permission from PlantPowered Health by Lisa Goodwin.