Ingredients

• 3 lbs chicken thighs cut into 1 inch pieces, or 3 chicken breasts, cut into 1/2 inch pieces
• 2 tablespoons fresh lemon juice
• 3 cups yellow onions finely minced to a chunky puree in food processor
• 2 tbsp minced garlic
• 3 tablespoons ghee
• 2 tablespoons tomato paste
• 1 tablespoon finely minced ginger
• 1/4 cup Ethiopian berbere
• 1 1/2 teaspoons salt
• 4 hard-boiled eggs pierced all over with fork about 1/4 inch deep
• Chopped cilantro (for garnish)

Instructions

• Hard boil the eggs and set aside.
• Marinate the chicken by adding lemon juice and salt to chicken, mix well and keep aside.
• Heat Ghee on the instant pot.
• Add onions and sauté them for 5 minutes, stirring a few times. Place a lid on top to speed up the process
• Add garlic and ginger and cook for a minute
• Deglaze, add chicken and spices
• Turn the Instant Pot off and add ½ cup of water and deglaze the pot using a wooden removing all the browning or stuck bits
• Add the chicken and mix well
• Layer over Berbere spice mix and tomato paste. Do not mix.
• Close the Instant Pot with the pressure valve to sealing and adjust the cook time to 8 minutes. Allow natural pressure release for 10 minutes and then open the Instant Pot
• Mix well. The stew may look a bit watery at this point, mix gently and simply allow it to cool down for 5 minutes and the stew will continue to thicken
• Stir in the reserved hard boiled eggs, garnish with chopped cilantro and enjoy hot.