Instant Pot Doro Wat is a delightful Ethiopian chicken stew that combines tender chicken with a flavorful blend of spices, onions, and hard-boiled eggs. This quick and easy version of the traditional recipe uses an Instant Pot to speed up the cooking process without compromising on taste.
Ingredients:
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 large onions, finely chopped
- 1/4 cup berbere spice (or more for extra heat)
- 1/4 cup olive oil or ghee
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken broth or water
- 4 hard-boiled eggs, peeled and pierced with a fork
Instructions:
- Set the Instant Pot to “Sauté” mode and add olive oil or ghee. Once hot, add onions and cook until caramelized, stirring occasionally (about 15-20 minutes).
- Add garlic, ginger, berbere spice, salt, and black pepper. Stir to combine and cook for another 2-3 minutes.
- Add chicken pieces and chicken broth or water. Stir well, making sure to scrape any bits stuck to the bottom of the pot.
- Close the lid and set the valve to “Sealing.” Cancel “Sauté” mode and select “Manual” or “Pressure Cook” for 10 minutes at high pressure.
- Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.
- Open the lid and add the hard-boiled eggs. Stir gently to combine.
- Serve hot with injera, rice, or your favorite side dish.
This Instant Pot Doro Wat recipe is perfect for those who want to enjoy the rich flavors of Ethiopian cuisine without spending hours in the kitchen. The combination of tender chicken, caramelized onions, and berbere spice creates a delightful and comforting meal that will warm your soul.
