Spicy Ethiopian Stew cooked in Instant Pot

Published on April 16, 2015 by Jill McKeever

Even if you're not familiar with Ethiopian cuisine, don't let that stop you from making this FANTABULOUS meal. Eat it alone or serve it with a crispy green salad with a light vinegary dressing.

HERE'S ALL YOU NEED to Make 6 Servings

1½ cups dried lentils
3 large garlic cloves, minced
3 tablespoons tomato paste
3-5 teaspoons Berbere Spice
5 cups vegetable broth
1 yellow onion, chopped
2 1/2 cups butternut squash, cut into chunks
1/2 teaspoon sea salt
1/2 tablespoon maple syrup
2 tablespoons pureed ginger
1/2 (10-ounce) bag chopped frozen spinach

Put all the ingredients in a pot and simmer until the lentils are tender, 45–60 minutes. Careful not to overcook because the lentils will turn to mush.
Add water if necessary to thin the stew. I sometimes like to add extra tomato paste for a richer flavor.

Put all the ingredients in the pressure cooker, lock on lid, pressure cook for 15 minutes. Allow pressure to go down on its own before removing lid.


Makes 6–7 tablespoons

2 teaspoons ground cumin
1 teaspoon ground cardamom
½ teaspoon ground allspice
1 teaspoon ground fenugreek
1 teaspoon ground coriander
¼ teaspoon ground cloves
1 teaspoon black pepper
4 teaspoons red pepper flakes
1 teaspoon ground ginger
1 teaspoon ground turmeric
3 tablespoons paprika
½ teaspoon ground cinnamon

Mix all the ingredients and store in an airtight container in a cool, dry place.

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