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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 45 minutes pairs tablespoons lemon juice, teaspoons salt, tablespoons vegetable oil 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
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Add 3 minced garlic cloves, 1 tablespoon minced ginger, and 2 tablespoons berbere spice; cook for 2 minutes until fragrant.
  4. Step 4: Stir in 2 tablespoons tomato paste, then add the marinated chicken pieces and sear for 5 minutes, stirring to coat.
  5. 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.
  6. 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.

Frequently asked questions

How long does Instant Pot Ethiopian Chicken Stew with Lemon and Hard-Boiled Eggs take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Pot Ethiopian Chicken Stew with Lemon and Hard-Boiled Eggs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons lemon juice from drying out.

Can I substitute ingredients in Instant Pot Ethiopian Chicken Stew with Lemon and Hard-Boiled Eggs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Ethiopian Chicken Stew with Lemon and Hard-Boiled Eggs for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Instant Pot Ethiopian Chicken Stew with Lemon and Hard-Boiled Eggs?

Ethiopian instant pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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