Instant Pot Ethiopian Vegetable Wat with Cabbage and Potatoes

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A mild, comforting stew of potatoes, carrots, cabbage, and Ethiopian spices made quickly in the Instant Pot. This Ethiopian-inspired vegetarian recipe, ready in about 40 minutes, pairs yellow onion, garlic cloves, ginger root for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, 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.

Ingredients

• 1 large, sliced yellow onion
• 3, minced garlic cloves
• 1 tbsp, minced ginger root
• 1 tbsp berbere spice mix
• 3 medium, peeled and cubed potatoes
• 2 large, peeled and sliced carrots
• 3 cups, chopped green cabbage
• 2 cups water
• 2 tbsp niter kibbeh or olive oil
• 1.25 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Set the Instant Pot to 'Sauté' mode and heat 2 tablespoons of niter kibbeh or olive oil until hot, about 2 minutes.
2. Step 2: Add 1 large sliced yellow onion and sauté for 5-6 minutes until soft and translucent.
3. Step 3: Stir in 3 minced garlic cloves and 1 tablespoon minced ginger root, cooking for 2 minutes until fragrant.
4. Step 4: Add 1 tablespoon berbere spice mix and cook for 1 minute, stirring to coat onions and spices.
5. Step 5: Add 3 peeled and cubed medium potatoes, 2 peeled and sliced large carrots, and 3 cups chopped green cabbage to the pot.
6. Step 6: Pour in 2 cups water, season with 1.25 teaspoons salt and 1 teaspoon black pepper, and stir to combine.
7. Step 7: Seal the Instant Pot lid and set pressure cooking on 'Manual' for 7 minutes.
8. Step 8: When cooking is complete, allow natural pressure release for 10 minutes, then carefully quick release remaining pressure.
9. Step 9: Open lid, stir the vegetable wat gently to combine flavors, and serve warm over injera or rice.