Doro Wat Recipe | Made in the Instant Pot

berbere spice

🥗Healthier: homemade spice blend

💰Cheaper: cayenne pepper + paprika

A homemade blend can control spice levels and reduce costs.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a different flavor profile.

Add 3 tablespoons of ghee to the Instant Pot and turn it to the sauté function.

Once the ghee melts, add 1 chopped red onion and sauté until softened, about 5-6 minutes.

Turn off the pot after the onions have softened.

Add 2 teaspoons of fresh ginger, 2 teaspoons of chopped garlic, 1 teaspoon of ground paprika, 3 tablespoons of tomato paste, and 1 tablespoon of berbere seasoning to the pot.

Stir to combine the mixture in the bottom of the pot.

Add 2 cups of chicken broth and 2 pounds of cut chicken (bone-in skin-on thighs and drumsticks) to the pot.

Seal the Instant Pot and set it to high pressure for 10 minutes, then allow for a natural pressure release for 15 minutes.

After 15 minutes, perform a quick release of any remaining pressure and remove the lid.

Take out the cooked chicken from the pot, leaving just the sauce.

To thicken the sauce, mix 1/4 to 1/3 cup of water with 1/4 cup of all-purpose flour until smooth, ensuring no clumps remain.

Turn the pot back to the sauté function and pour the flour mixture into the sauce, stirring until it comes to a boil and thickens, about 5-6 minutes.

Once thickened, turn off the sauté function and add the cooked chicken back into the sauce to heat it up.

Transfer the chicken to a serving pot and scoop some sauce on top.

Slice hard-boiled eggs into 5-6 slices each and lay them on top of the chicken for garnish.

Cooking Techniques

Equipment Needed

Spice Level: