Instant Pot Atakilt Wat (Ethiopian Cabbage Stew)
Atakilt wat, a comforting Ethiopian vegetable 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, and vegetarian-friendly!
Prep Time10 minutes mins
Cook Time15 minutes mins
Course: Side Dish
Cuisine: Ethiopian
Keyword: Instant Pot, low carb, nomnompaleo, paleo, Vegetarian, Whole30
Servings: 6
- 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
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. Add the minced garlic and stir until fragrant.
Dump in the carrots, cauliflower, and cabbage. Sprinkle on the salt, turmeric, cumin, and black pepper. Stir well.
Pour 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.
Stir well and adjust the seasoning if needed. Serve with your favorite protein!
- 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!
Calories: 139kcal | Carbohydrates: 21g | Protein: 5g | Fat: 6g | Fiber: 7g | Sugar: 9g