Atakilt wat, a comforting Ethiopian cabbage stew, can be made faster and tastier in an Instant Pot. Not only will this quick-and-easy recipe get on the table sooner, but it’s also low carb, Whole30, gluten-free, and vegan-friendly!

An overhead shot of a bowl of Atakilt Wat, Ethiopian cabbage stew. There is also a red banner that reads, "paleo, Whole30, Vegetarian, Low Carb"

What is atakilt wat?

Atakilt wat (or atkilt wot) is a tender, aromatic Ethiopian vegetable stew with cabbage, potatoes, and carrots simmered in a delicious sauce flavored with turmeric and cumin. The mild spice seasoning makes it a perfect side dish to balance the fiery meat dishes that are popular in Ethiopian cuisine.

The Instant Pot to the Rescue

Although atakilt wat is traditionally made on the stovetop, I like to make it in a pressure cooker because it’s faster and easier. I don’t cook a lot of vegetables in the Instant Pot because they normally come out soft—but in this case, that’s exactly the texture I’m aiming for! (Psst! This is my favorite Instant Pot model.)

No Instant Pot? Make my stovetop version by clicking here.

Cauliflower as a potato imposter!

I love white potatoes, but sometimes I want a lighter, low carb version of atakilt wat. That’s when I turn to cauliflower florets in place of the traditional spuds. Cauliflower’s a tasty replacement because the texture is similar, and just like potatoes, it absorbs the flavors of the mild sauce. Make sure to cut the cauliflower florets into bigger pieces than you think, because they’ll soften quickly once pressure cooked.

If you want to use cubed white potatoes in place of cauliflower florets, increase the cooking time to 3 minutes under high pressure.

Ingredients

Green Cabbage
Medium carrots
Cauliflower
Onion
Garlic
Ghee: Use extra virgin olive oil, coconut oil, or avocado oil to make this dish vegan and dairy-free.
Chicken broth or vegetable broth
Diamond Crystal kosher salt
Ground turmeric powder
Ground cumin
Diamond Crystal kosher salt
Freshly ground black pepper

How to make Instant Pot atakilt wat (Ethiopian cabbage)

Turn on the sauté function on the Instant Pot. Once the metal insert is hot, swirl in the ghee.

An overhead shot of an open Instant Pot with ghee melting inside.

Stir in the onions and sauté for 1 minute. Add the minced garlic and stir until fragrant.

Adding minced garlic to an open Instant Pot filled with sauteed onions to make Whole30 Atakilt Wat, Ethiopian Cabbage Stew.

Dump in the carrots, cauliflower, and chopped head of cabbage. (I know it looks overly full, but the vegetables will cook down. Trust me!)

An overhead shot of an Instant Pot filed with cabbage to make low carb Ethiopian vegetable stew.

Sprinkle on the salt, turmeric, cumin, and black pepper. Stir well.

Adding the spices and seasoning to an Instant Pot to make Whole30 Atakilt wat, Ethiopian cabbage stew.

Pour in the broth, making sure it reaches the bottom of the metal insert.

Pouring broth into an Instant Pot filled with the ingredients for Ethiopian cabbage stew.

Lock the lid and program the Instant Pot to cook under high pressure for 1 minute.

An Instant Pot display showing "00:01" and the pressure cook button lit up.

Release the pressure manually when the stew is finished cooking.

A woman is manually releasing the pressure valve on an Instant Pot and there is steam coming out of the top.

The cauliflower and carrots should be fork tender. If they’re still crunchy, add another minute of cooking time.

An overhead shot of an open Instant Pot filled with low carb Ethiopian cabbage stew.

Stir well and adjust the seasoning if needed.

Scooping out a spoonful of Instant Pot Atakilt Wat, Ethiopian cabbage stew.

Transfer to a serving dish and dig in!

An overhead shot of a brown bowl filed with Atakilt Wat, Ethiopian cabbage stew.

What do you serve with it?

Traditionally, Ethiopian cooking is served family style with other vegetables (e.g., gomen wat), simmered red lentils, and meat stews on a bed of injera, a spongy fermented flat bread made of teff flour. To make a paleo and grain-free Ethiopian feast, you can serve this vegetable dish with my Doro Wat (Ethiopian chicken stew) recipe.

How to save leftovers

The leftover Atakilt Wat can be stored in a sealed container in the fridge for up to 4 days or in the freezer for up to 4 months.

Instant Pot Atakilt Wat (Ethiopian Cabbage Stew)

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