This recipe represents several firsts: the first recipe I cooked in my Instant Pot, the first time I used a pressure cooker, and the first time I attempted Ethiopian cuisine. I LOVE the Instant Pot – it’s even easier than using a slow cooker and I’m amazed at the diversity of foods that can be cooked in it. And Ethiopian food has quickly become one of my favorite cuisines. This recipe is from the cookbook Vegan Under Pressure by Jill Nussinow, MS, RDN, with slight modifications.
- 1 tablespoon extra virgin olive oil
- 1 medium white onion, diced
- 4 cloves garlic, minced
- 1 tablespoon Berbere spice blend**
- 1 teaspoon dried ginger
- 1 teaspoon turmeric
- 1/2 teaspoon ground fenugreek seed (aka methi)
- 1 1/2 cups vegetable stock
- 3 cups Yukon Gold potatoes cut into 1″ chunks
- 2 medium carrots, peeled and cut into 1″ pieces
- 4 cups sliced green cabbage (about half a medium head)
- Set the Instant Pot (IP) to saute on low and add the oil.
- When the oil is heated, add the onions and cook for about 2 minutes.
- Add the spices and cook for another minute. If anything starts to stick, add a tablespoon or two of the vegetable stock.
- Add the potatoes and the vegetable stock. Lock the lid and set to 1 minute (manual) high pressure.
- Quick release the pressure per IP instructions, being careful with the steam.
- Add the carrots and cabbage, and stir everything together.
- Lock on the lid and set to high pressure (manual) for 5 minutes.
- Let the lid naturally release.
**The Berbere Spice Blend was not in the original recipe, and it is optional. I joke that I like my food to make me cry – I LOVE spicy! If you don’t, reduce or omit this ingredient. I’ve made it both ways and I know from experience, it will still be delish!