This Instant Pot version brings a traditional Ethiopian dish into modern home kitchens with minimal effort and maximum flavor. I developed this method after testing countless variations to preserve authentic taste while adapting to pressure cooking.
The secret lies in layering spices and vegetables just right, then letting the Instant Pot work its magic. In 30 minutes, you’ll have tender beef and vegetables infused with berbere and other Ethiopian spices.
What emerges is a rich, deeply flavorful stew that tastes like it simmered for hours. The beef becomes fork-tender while the vegetables absorb all those complex spices.
Serve with injera or flatbread to soak up every last drop. This is Ethiopian comfort food made weeknight-friendly.
Ingredients for Lupulu Recipe Instant Pot
Rich spices, tender beef, and hearty veggies come together for this stew.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Chuck Roast 🥩 | 1 ½ lb | Cut into 1-inch cubes, well-marbled |
| Red Onion 🧅 | 1 whole | Large, finely diced |
| Garlic Cloves 🧄 | 5 cloves | Minced for depth of flavor |
| Fresh Ginger 🌿 | 1 tbsp | Peeled and grated |
| Berbere Spice 🌶️ | 2 tbsp | Ethiopian blend, essential for authenticity |
| Ground Cumin 🌿 | 1 tsp | Toasted for nuttier aroma |
| Ground Coriander 🌿 | 1 tsp | Freshly ground preferred |
| Paprika 🌶️ | 1 tsp | Sweet or smoked variety |
| Carrots 🥕 | 3 whole | Peeled and sliced into rounds |
| Potatoes 🥔 | 2 whole | Yukon Gold, diced into chunks |
| Tomato Paste 🍅 | 2 tbsp | For rich, concentrated flavor |
| Beef Broth 💧 | 2 cups | Low-sodium preferred for control |
| Niter Kibbeh 🧈 | 2 tbsp | Ethiopian spiced butter, or substitute ghee |
| Salt 🧂 | 1 tsp | Adjust to taste after cooking |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
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The beef is the foundation here. Chuck roast is ideal—its marbling breaks down beautifully under pressure. Look for well-marbled pieces at Whole Foods or your local butcher. Berbere spice is non-negotiable for authentic flavor; find it at African markets or online. Niter kibbeh (Ethiopian spiced butter) adds depth, but ghee works in a pinch.
No berbere? Mix cayenne, paprika, fenugreek, and ginger for a DIY version (not quite the same, but close). Out of niter kibbeh? Plain ghee or butter plus a pinch of turmeric and cardamom gets you there. Yukon Golds are my go-to for potatoes—they hold shape but get creamy. Sweet potatoes work too (adds a nice twist).
This stew tastes even better the next day. Stores for 4-5 days in the fridge, freezes for 3 months. I always make a double batch—leftovers are a gift (trust me on this one).
Why You’ll Love This Recipe
- Set It & Forget: The Instant Pot does all the work—I just toss in the beef, onions, and berbere spice, then walk away.
- Warm Spice Hug: The garlic, ginger, and berbere create this deep, cozy flavor that sticks to the beef like a perfect blanket.
- Feeds the Crew: I make a big batch for Sunday dinner, then reheat leftovers all week—tastes even better the next day.
- Budget-Friendly Feast: Chuck roast stretches far, and a little berbere goes a long way. Honestly, it feels fancy for the cost.
Step-by-Step Instructions for Hawaiian-Style Pressure Cooker Stew
Here’s the method I use to build layer upon layer of flavor with minimal effort.
Step 1: Sear the Beef and Build the Aromatic Base
Set your Instant Pot to Sauté on Normal heat. Add the 1.5 lb Beef Chuck Roast (cut into 1-inch cubes) and sear in batches, stirring occasionally, until deeply browned on all sides—about 5-7 minutes. Don’t overcrowd the pot; browning creates the fond that flavors the stew.
Transfer the beef to a plate and add the 2 tbsp Niter Kibbeh to the pot. Once melted, stir in the finely diced Red Onion and cook for 3-4 minutes until soft and translucent. Add the minced Garlic Cloves, grated Fresh Ginger, 2 tbsp Berbere Spice, 1 tsp Ground Cumin, 1 tsp Ground Coriander, and 1 tsp Paprika, stirring constantly for 1 minute until fragrant. This step blooms the spices, intensifying their flavors.
Step 2: Deglaze and Add Remaining Ingredients
Stir in the 2 tbsp Tomato Paste and cook for 1-2 minutes, scraping the bottom of the pot to release any browned bits. This deglazing step ensures no flavor is left behind. Pour in the 2 cups Beef Broth and use a wooden spoon to loosen any stubborn fond.
Return the seared beef to the pot along with the 3 whole Carrots (sliced into rounds), 2 whole Potatoes (diced into chunks), 1 tsp Salt, and 0.5 tsp Black Pepper. Stir well to combine, making sure all ingredients are submerged in the liquid. This ensures even cooking and prevents burning.
Step 3: Pressure Cook to Tender Perfection
Secure the lid, set the valve to Sealing, and cook on High Pressure for 20 minutes. The pot will take about 10-15 minutes to come to pressure before the timer starts. This hands-off time allows the beef to become fall-apart tender while the vegetables soften and absorb the rich, spiced broth.
Once the cooking time is complete, let the pressure release naturally for 10 minutes, then switch the valve to Venting to release any remaining pressure. Natural release prevents the beef from seizing up, while the quick release at the end stops overcooking.
Step 4: Adjust and Serve
Open the lid and give the stew a stir. The beef should be fork-tender, and the carrots and potatoes should be soft but not mushy. Taste and adjust the seasoning with additional salt if needed—the flavors will have concentrated during cooking.
Let the stew sit for 5 minutes to allow the flavors to meld. The broth will thicken slightly as it cools. Serve hot in bowls, ensuring each portion has plenty of beef, vegetables, and that deeply flavorful, spiced broth.
Pro Tips For Making Lupulu Recipe Instant Pot
- Brown the Beef Well: Sear the beef chuck in batches until deeply browned—this builds the rich base flavor lupulu needs. I learned this the hard way after skipping it once and ending up with a flat-tasting stew.
- Bloom the Berbere: After sautéing onions, add the berbere and cook for 1-2 minutes in the oil. Sounds weird, but it works: toasting the spice wakes up its aroma and prevents a raw, bitter edge.
- Skip the Overcrowding: Don’t dump all the beef in at once for searing—it’ll steam instead of brown. A single layer with space between pieces guarantees that crust you’re after.
- Use Fresh Ginger: Grate the ginger just before adding it, about 1 tablespoon per pound of beef. Dried ginger just doesn’t cut it here; the fresh stuff adds that bright, zesty kick lupulu is known for.
Common Mistakes When Making Perfect Results
Overcrowding the Pot
Searing the beef in batches is non-negotiable—crowding the pot with all 1.5 lb Beef Chuck Roast at once causes steaming instead of browning. Trust me, I learned this the hard way with my first Instant Pot burns. 🔥
Skipping the Deglaze
After searing, always scrape up those browned bits with 2 tbsp Tomato Paste and 2 cups Beef Broth. Those fond bits are pure flavor—skipping this step leaves your stew tasting flat and one-dimensional.
Incorrect Liquid Levels
Make sure all ingredients are submerged. With 1.5 lb beef and veggies, you need that full 2 cups broth to prevent burning. I once tried less liquid and ended up with a burnt mess that ruined dinner.
Rushing the Release
Let the pressure release naturally for 10 minutes after cooking. Quick-releasing immediately can make the beef tough. I’ve found the natural release gives that melt-in-your-mouth texture we all want. 💡
Wrong Spice Timing
Bloom the 2 tbsp Berbere Spice, 1 tsp Ground Cumin, and 1 tsp Ground Coriander in the hot Niter Kibbeh before adding liquids. Adding spices directly to cold broth mutes their flavors significantly.
Overcooking Vegetables
The 3 whole Carrots and 2 whole Potatoes cook perfectly in 20 minutes on High Pressure. Adding them too early or extending cook time turns them to mush. Stick to the timing—I’ve tested it repeatedly.
Nutrition Facts
Frequently Asked Questions
Can I use a different cut of beef?
Yes, but choose tougher cuts like brisket or short ribs. These need pressure cooking to become tender. Avoid lean cuts like sirloin—they’ll dry out. Chuck roast remains the best choice for flavor and texture.
What if I don’t have berbere spice?
Mix 1 tbsp paprika, 1 tsp cayenne, 1 tsp ginger, and ½ tsp fenugreek as a substitute. It won’t be identical but captures the warmth. For authenticity, order berbere online.
Can I add other vegetables?
Sweet potatoes, parsnips, or butternut squash work well. Add with the carrots and potatoes. Just keep total volume similar to avoid overcrowding.
How do I store leftovers?
Cool completely, then refrigerate in an airtight container for up to 5 days. For longer storage, freeze for 3 months. Reheat gently on the stove.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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