Salt the chicken. You can also sprinkle it with a bit of berbere if you want your Doro Wat to be extra spicy.
Turn your Instant Pot to the SAUTE function.
Add the ghee into the pot, then add the chopped onions. Saute until the onions soften and cook.
Add the garlic, ginger, tomato paste, paprika, berbere, chicken broth, and chicken.
Turn the pot to HIGH and pressure cook for 10 minutes with a natural pressure release of 15 minutes.
While the chicken is cooking, fill a medium saucepan with enough water to cover the eggs. Put the water and eggs on the stove and bring the water to a boil. Allow it to boil for about 8-10 minutes.
Run the eggs under cold water, peel the shell off, and slice.
When the pressure is released, use tongs to remove the chicken from the sauce and set in a separate bowl off to the side.
Turn on the saute function and bring the sauce to a boil.
In a small bowl, add ¼ cup water and ¼ cup flour and mix to combine. Add this into the sauce and allow it to boil for a few minutes to thicken the sauce.
If the sauce doesn’t get as thick as you want, continue to combine 1 tbsp flour + 1 tbsp water and add to the boiling sauce.
Once the sauce has thickened, add the chicken back in! Put the Doro Wat in a serving dish, and layer the hard boiled eggs on top. Enjoy!