Instant Pot Doro Wat: Authentic Ethiopian Chicken Stew

Ingredients

• 8 chicken drumsticks (or use chicken thighs if you prefer)
• 2 tablespoons Berbere spice, divided
• 2 teaspoons salt
• 1/4 cup ghee, butter, or avocado oil
• 1 large onion, minced
• 5 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons tomato paste
• 2 cups chicken broth (or vegetable broth or water)
• 4 hard-boiled eggs, halved
• 2 tablespoons lime juice

Instructions

1. Place the chicken in a large bowl. Sprinkle with the salt and 1 tablespoon of the Berbere spice, tossing to coat all pieces evenly. Set aside so the flavors begin to meld while you prepare the aromatics.
2. Set the Instant Pot to Sauté and heat the ghee (or butter/avocado oil). When hot, add the minced onion, garlic, and grated ginger. Sauté for about 6–8 minutes, stirring occasionally, until the onions are soft and beginning to brown; this builds depth of flavor.
3. Stir in the tomato paste and the remaining tablespoon of Berbere. Cook for about 1 minute while stirring constantly, allowing the paste and spices to bloom and coat the aromatics.
4. Pour in the chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pot. These fond bits add flavor and prevent a burn notice during pressure cooking.
5. Add the seasoned chicken pieces, nestling them into the broth. Cancel the Sauté function, secure the lid on the Instant Pot, set the valve to sealing, and cook on High Pressure for 15 minutes.
6. When the cook time ends, allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure and open the lid.
7. Stir in the lime juice to brighten the stew. Serve over rice or cauliflower rice, and place a halved hard-boiled egg in each bowl. Spoon some of the broth and onions over the chicken and eggs.

Berbere is a cornerstone of Ethiopian flavors: a warm, aromatic blend that usually includes chili, garlic, fenugreek, coriander, and other spices. If you can’t find it, substitute a mixture of smoked paprika, ground coriander, ground fenugreek (if available), a pinch of cinnamon, and cayenne to taste.

For a deeper sauce, brown the chicken briefly on all sides before pressure cooking using the Sauté function, then proceed with the recipe. If you prefer a thicker stew, remove the chicken at the end, reduce the sauce using Sauté until it reaches your desired consistency, then return the chicken to warm through.

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave. This stew also freezes well; thaw overnight in the refrigerator before reheating.

Serving ideas: Serve with steamed rice, injera (for an authentic pairing if you have it), or cauliflower rice. Add a simple side of sautéed greens for balance and color.