Using sauté setting – Add onions, oil, and ¼ teaspoon of salt to pot and cook for 3-4 minutes, until onions are soft and translucent.
Then add garlic and ginger and cook for 1 minute, stirring frequently.
Next, add cloves, cayenne, and cumin and cook for about a minute longer, stirring constantly, until toasted and very fragrant.
Continuing on sauté for now – add broth, peanut butter, maple syrup, and 2 teaspoons of salt to pot and mix well. Make sure to scrape up any bits that may be stuck to the bottom of the bottom, although there shouldn’t be much, if any.
Add sweet potatoes and carrots to pot, followed by kale. You will probably need to pack the kale into the pot, but it will wilt down really quickly once the cooking begins, so this is okay.
Lock lid and cook for 5 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for 10 minutes, then quick-release remaining pressure.
Give stew and give mix and serve, either by itself, or over rice or quinoa.