Instant Pot Ethiopian Vegetable Wat with Cabbage and Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A mild, comforting stew of potatoes, carrots, cabbage, and Ethiopian spices made quickly in the Instant Pot. This african-inspired vegetarian ready in about 40 minutes pairs large, sliced yellow onion, minced garlic cloves, minced 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.

★ 4.4 (8 ratings) Prep: 15 min Cook: 25 min Serves 4 African cuisine 210 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Instant Pot Ethiopian Vegetable Wat with Cabbage and Potatoes take to make?

Total time is about 40 minutes (15 min prep + 25 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 Vegetable Wat with Cabbage and Potatoes?

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 large, sliced yellow onion from drying out.

Can I substitute ingredients in Instant Pot Ethiopian Vegetable Wat with Cabbage and Potatoes?

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 Vegetable Wat with Cabbage and Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Vegetable Wat with Cabbage and Potatoes?

African vegetarian 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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