Instant Pot Atakilt Wat
- Yield 6 servings
- Prep 10 minutes
- Cook 15 minutes
Instant Pot Atakilt Wat sits in the Vegetables section of Regbie. The card serves 6 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 2 tablespoons ghee
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, peeled and cut into 1-inch thick coins
- 2 pounds cauliflower, cut into large florets
- 1½ pounds cabbage, cored and cut into 1-inch cubes
- 1 tablespoon Diamond Crystal kosher salt
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- ½ cup chicken broth, or vegetable broth
Method
Turn on the sauté function on the Instant Pot. Once the metal insert is hot, swirl in the ghee.
Stir in the onions and sauté for 1 minute. Tip in the minced garlic and stir until fragrant.
Dump in the carrots, cauliflower, and cabbage. Scatter on the salt, turmeric, cumin, and black pepper. Whisk well.
Tip in the broth, making sure it reaches the bottom of the metal insert.
Lock the lid and program the Instant Pot to cook under high pressure for 1 minute.
Release the pressure manually when the stew is finished cooking.
The cauliflower and carrots should be fork tender. If they’re still crunchy, add another minute of cooking time.
Whisk well and adjust the seasoning if needed. Plate with a reliable protein!
Kitchen notes
- The leftover Atakilt Wat can be kept in the fridge for up to 4 days or in the freezer for up to 4 months.
- Make an Ethiopian supper and serve with Doro Wat , a.k.a.
- Ethiopian Chicken Stew!
