Sunday, February 28, 2016

Atakilt Wat in the Instant Pot

AKA Ethiopian Cabbage, Carrots, and Potatoes


  • 1 T extra virgin olive oil
  • 1 medium white onion, diced
  • 4 cloves garlic, minced
  • 1 T Berbere spice blend
  • 1 t dried ginger
  • 1 t turmeric
  • 1/2 t ground fenugreek seed
  • 1 1/2 C vegetable stock
  • 3 C Yukon Gold potatoes cut into 1" chunks
  • 2 medium carrots, peeled and cut into 1" pieces
  • 4 C sliced green cabbage (about half a medium head)


  1. Set the Instant Pot (IP) to saute on low and add the oil. 
  2. When the oil is heated, add the onions and cook for about 2 minutes.
  3. Add the spices and cook for another minute. If anything starts to stick, add a tablespoon or two of the vegetable stock.
  4. Add the potatoes and the vegetable stock. Lock the lid and set to 1 minute (manual) high pressure.
  5. Quick release the pressure per IP instructions, being careful with the steam.
  6. Add the carrots and cabbage, and stir everything together.
  7. Lock on the lid and set to high pressure (manual) for 5 minutes.
  8. Let the lid naturally release.
  9. Enjoy!

*Recipe Source: Vegan Under Pressure by Jill Nussinow, MS, RDN, with slight modifications.

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