Step 1

Put the lentils in a strainer and rinse thoroughly with cold water. Let stand to drain while you prepare the rest of the recipe.

Step 2

Melt the butter in an Instant Pot set to Sauté mode (or in a stovetop PC over medium heat). Add the onion and garlic, then sprinkle with ½ teaspoon fine sea salt. Sauté until the onion softens and turns translucent, about 5 minutes. Make a hole in the center of the onions, add the berbere, and toast the berbere for one minute, then stir it into the onions.

Step 3

Stir in the lentils, 2 cups of broth or water, and ½ teaspoon fine sea salt if using homemade broth or water. Scrape the bottom of the pot with a flat-edged wooden spoon to loosen any bits of onion that stuck to the pot. Stir in the can of tomatoes and chilies.

Step 4

Lock the lid and cook at high pressure for 10 minutes (“Manual” or “Pressure Cook” mode in an Instant Pot), for both electric and stovetop PCs. Once the cooking time is done, quick release the remaining pressure.

Step 5

Open the pressure cooker lid (away from you – the steam is hot). Serve and enjoy!