Pressure cooker Ethiopian Doro Wat takes away all of the work, without compromising on the flavor of this robust, Ethiopian chicken stew. Make this in your Instant Pot or Pressure cooker for an authentic Doro wat taste.
Ethiopian Chicken Stew
The last time I made Ethiopian Doro Wat it turned out rather well, but it took me forever to get the onions caramelized and I had to take a long shower because every bit of me including my hair smelled of onions. This happens to me with Indian cooking too, which is why I created the Onion Tomato Masala recipe in the pressure cooker.
So I figured I’d try making pressure cooker doro wat with the same principle, which is using the pressure cooker to do most of the hard work in caramelizing the onions.
It was a little concerning because I cooked the onions with very little water so that I wouldn’t have a goopy mess, but it actually worked. So trust me on the water proportions and give it a shot.
TWO IMPORTANT NOTES TO REMEMBER IN MAKING ETHIOPIAN DORO WAT:
- Do not try making doro wat without making Niter Kibbeh and Berbere which are responsible for most of the flavor. If you don’t want to make them, buy good quality ones. Look at what’s in mine and match ingredients to that so you know you’re getting the rigt things.
- The dish will appear watery as soon as it is done. It thickens on standing so plan your dinner time accordingly.
HOW TO MAKE PRESSURE COOKER OR INSTANT POT ETHIOPIAN CHICKEN STEW:
- Cook the veggies for 10 mins HP, QPR
- Sauté for 5 minutes to thicken the sauce
- Add chicken, do not add much water at all
- Cook for 6 mins HP, 10 mins NPR, release remaining pressure
- WAIT for it to thicken
- Enjoy your Ethiopian Chicken Stew!
FIrst Cook cycle
Second Cook cycle
- 6 chicken drumsticks
- 1/4 cup water
- 6 hard-boiled eggs sliced in half
- Turn your pressure cooker on Sauté and when hot, add the Niter Kibbeh. Once it melts, add the berbere and stir well.
- Add the onions, garlic and ginger, add 1/4 c water and seal the cooker.
- Cook on high pressure for 10 minutes, and then quickly release pressure.
- Turn pressure cooker on Sautée and cook the mixture for 5-10 minutes until almost all the water has evaporated and you’ve sort of “roasted” the mixture.
- Add chicken legs and stir well to coat.
- Add 1/4 c of water, seal cooker again, and cook for 6 minutes on high pressure, 10 mins NPR, and release remaining pressure.
- If your chicken has released a lot of water, you can boil some of it off, but know that the sauce thickens as it cools.
- Add hard-boiled egg halves and stir gently before serving.