Instant Pot Ethiopian Chicken Stew with Lemon and Hard-Boiled Eggs

By AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick and flavorful Ethiopian doro wat-inspired stew cooked in the Instant Pot, enriched with lemon juice and hard-boiled eggs. This Ethiopian-inspired Instant Pot recipe, ready in about 45 minutes, pairs chicken thighs, lemon juice, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 6 Ethiopian cuisine 430 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 pounds, skin-on, cut into pieces chicken thighs
3 tablespoons lemon juice
1 1/2 teaspoons salt
3 tablespoons vegetable oil
2 cups, finely chopped yellow onions
2 tablespoons berbere spice
3 cloves, minced garlic cloves
1 tablespoon, minced ginger
2 tablespoons tomato paste
1 1/2 cups chicken broth
6, peeled hard boiled eggs

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Small appliances → Shop all kitchen tools →

Instructions

Step 1: Toss 2 pounds of chicken thighs cut into pieces with 3 tablespoons lemon juice and 1 1/2 teaspoons salt in a bowl; set aside for 10 minutes.
Step 2: Turn Instant Pot to sauté mode and heat 3 tablespoons vegetable oil until hot, then add 2 cups finely chopped yellow onions and cook for 10 minutes, stirring often, until translucent and beginning to brown.
Step 3: Add 3 minced garlic cloves, 1 tablespoon minced ginger, and 2 tablespoons berbere spice; cook for 2 minutes until fragrant.
Step 4: Stir in 2 tablespoons tomato paste, then add the marinated chicken pieces and sear for 5 minutes, stirring to coat.
Step 5: Pour in 1 1/2 cups chicken broth, close the lid, set valve to sealing, and pressure cook on high for 15 minutes.
Step 6: When cooking is complete, quick release pressure, open the lid carefully, then nestle 6 peeled hard boiled eggs into the stew, allowing them to warm for 5 minutes before serving.