Begin by peeling and chopping 2 medium sweet potatoes into bite-sized cubes, and roughly slicing about 2 cups of kale. Mince one jalapeño, removing the seeds for less heat if desired. Gather all your ingredients near your cooking area.

In either an Instant Pot or a slow cooker, add the sweet potatoes, one can of diced tomatoes (with juice), 4 cups of vegetable broth, and your minced jalapeño. Stir everything together until well mixed.

For the Instant Pot, secure the lid and set it to cook on high pressure for 3 minutes. For the slow cooker, cover and cook on low for about 6 hours.

After the cooking time, remove the lid and stir in half a cup of creamy peanut butter and the chopped kale. Blend until the peanut butter is fully incorporated.

If you prefer a thinner soup, gradually add water or additional broth until the desired consistency is achieved. Stir well and taste for seasoning adjustments.