Instant Pot Doro Wat: Ethiopian Chicken Stew

Instant Pot doro wat is a richly spiced Ethiopian chicken stew, usually made with chicken, onions, berbere, and hard-boiled eggs. The pressure cooker softens the onions and cooks the chicken efficiently, while a short uncovered simmer helps the sauce thicken and its flavors come together.

Ingredients

6 large eggs
3 lb (1.36 kg) bone-in, skinless chicken thighs and drumsticks
2 tbsp (30 ml) fresh lemon juice
1 tsp (6 g) fine salt, divided, plus more to taste
2 tbsp (30 ml) neutral oil or niter kibbeh (Ethiopian spiced clarified butter)
2 tbsp (28 g) unsalted butter
3 lb (1.36 kg) yellow onions, finely chopped, about 6 medium
6 garlic cloves, finely minced
1 tbsp (15 g) finely grated fresh ginger
¼ cup (60 ml) berbere spice blend, or less if your blend is very hot
2 tbsp (30 g) tomato paste
1 cup (240 ml) low-sodium chicken broth or water
½ tsp (1 g) ground black pepper

Instructions

Marinate the chicken: Pat the chicken dry. In a bowl, toss it with the lemon juice and half the salt (½ teaspoon/3 g). Set aside while you prepare the onions and eggs, about 15 minutes. This brief seasoning adds flavor; do not leave raw chicken at room temperature longer than 2 hours total.
Boil and peel the eggs: Put the eggs in a saucepan and cover with water by about 1 inch (2.5 cm). Bring to a boil, then cover, turn off the heat, and leave for 10–12 minutes. Transfer the eggs to cold water until cool enough to handle, then peel and set aside. The yolks and whites should be firm.
Cook down the onions: Set a 6-quart (5.7 L) Instant Pot to Sauté. Add the oil and butter. When the butter melts, add the onions and cook, stirring often, for 18–22 minutes, until very soft and reduced, with little liquid left. If the pot begins to scorch, add a splash of the measured broth and scrape the bottom. Properly softened onions make the stew’s body; do not rush this step.
Build the sauce: Add the garlic and ginger and stir for 1 minute. Mix in the berbere and tomato paste; cook for 1 minute, stirring constantly. Add about ¼ cup (60 ml) of the broth and scrape the bottom thoroughly to loosen any browned bits. This helps prevent a burn warning.
Pressure-cook: Press Cancel. Nestle the chicken pieces into the onion mixture and pour in the remaining broth. Sprinkle in the remaining ½ teaspoon (3 g) salt and the pepper. Lock the lid, set the steam release valve to Sealing, and cook at High Pressure for 18 minutes. Allow a 10-minute natural release, then carefully quick-release any remaining pressure. Check the thickest part of a thigh, away from the bone, with a food thermometer; poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If needed, return the lid and pressure-cook for another 2–3 minutes, then check again.
Finish the stew: Transfer the chicken to a plate. Set the pot to Sauté and simmer the sauce uncovered for 5–10 minutes, stirring, until thick enough to coat a spoon. Taste and adjust the salt or berbere. Return the chicken to the pot and turn it gently to coat. Cut a shallow slit in each peeled egg and nestle the eggs into the sauce for 2–3 minutes to warm through. Serve hot.

Tips

Check your berbere: Heat and salt levels differ between blends. Start with 2 tablespoons if yours is especially hot, then add more to taste. Berbere is a traditional Ethiopian spice mixture; if unavailable, use a blend of paprika, cayenne, ginger, garlic, and warm spices, knowing the flavor will be less complex and not a direct match.
Do not skip the onion cooking: The long Sauté step gives the stew its rich base. Keep stirring and use a little broth to deglaze if the bottom starts sticking; pressure cooking alone will not produce the same depth.
Use skinless pieces: Skin can make the sauce greasy. Bone-in chicken brings flavor, but boneless thighs also work; check that they reach 165°F (74°C) and expect them to cook through more quickly, so verify doneness rather than relying only on time.
Keep the pressure pot within its limits: Avoid filling it beyond the manufacturer’s maximum line. If using a smaller cooker, brown the onions in batches or make a smaller quantity.

Serving Suggestions

Serve doro wat with injera, the soft, tangy Ethiopian flatbread traditionally used to scoop up the stew and sauce. Rice, flatbread, or millet make useful alternatives, though they are not the traditional pairing. Add a fresh green salad or simply cooked greens to balance the deeply spiced sauce. Include one egg per serving and offer extra berbere at the table for anyone who wants more heat.

Variations

Many Ethiopian households and regions have their own approaches to doro wat, including differences in spice level, fat, and the balance of aromatics. For a milder pot, use less berbere and let diners add heat at the table. For a richer, more traditional flavor, use niter kibbeh in place of neutral oil and butter; it is clarified butter infused with spices, and it adds fragrant richness. If you prefer boneless chicken thighs, use the same pressure setting but start checking doneness carefully, as smaller pieces may cook faster. You can omit the eggs, though they are a familiar and much-loved part of many versions.

Storage and Reheating

Refrigerate the chicken, sauce, and eggs in a covered container within 2 hours of cooking. They keep for 3–4 days in the refrigerator. For longer storage, freeze the stew for up to 3 months; the eggs may become rubbery after freezing, so you can freeze the chicken and sauce separately and add freshly cooked eggs when serving. Thaw frozen stew in the refrigerator. Reheat gently on the stovetop or in the microwave until every portion reaches 165°F (74°C), checking with a food thermometer; add a splash of broth or water if the sauce has thickened too much.

Frequently Asked Questions

Can I use boneless chicken?
Yes. Boneless thighs work well and are easy to serve, but may cook through faster than bone-in pieces. Check the thickest piece with a thermometer and cook until it reaches 165°F (74°C).

Can I make doro wat without berbere?
You can use a homemade mix of paprika, cayenne, ginger, garlic, and spices such as cardamom or fenugreek. It will provide warmth and color, but the stew will not have the same characteristic flavor as one made with berbere.

Why does the Instant Pot say Burn?
Thick onion mixtures or stuck tomato paste can trigger the warning. Cancel the program, release pressure according to your model’s instructions, and inspect the bottom. Scrape away any stuck food, add a little broth, and make sure the chicken sits in the sauce rather than the paste coating the pot.

Can I make it ahead?
Yes. Cook it up to 3 days ahead and refrigerate promptly. The flavors meld as it rests; reheat until the chicken and sauce reach 165°F (74°C), then warm the peeled eggs in the sauce near the end.

Is doro wat very spicy?
It can be, but the heat depends on the berbere blend and how much you use. Begin with less if you are unsure, taste after pressure cooking, and add more during the final simmer.

Do I need to brown the chicken first?
No. Browning is optional in this pressure-cooker method. Cooking the onions until soft and building the spice base before pressure cooking provide plenty of flavor without an extra step.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).