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.
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 right things.
The dish will appear watery as soon as it is done. It thickens on standing so plan your dinner time accordingly.
Instant Pot Doro Wat https://twosleevers.com/ethiopian-chicken-stew/