Perfect Instant Pot Buckwheat
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5.0
42 reviews
Excellent
Perfect Instant Pot Buckwheat
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Buckwheat is a nutritious, gluten-free seed with a nutty flavor. It can be used in a variety of dishes including salads and soups, or enjoyed as a side dish. Learn how to cook buckwheat perfectly in the instant pot with this easy recipe.
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Ingredients
- 1 cup buckwheat
- 1 1/2 cup water
- salt optional, add to taste
- 2 teaspoon oil or Butter, optional
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Instructions
- Rinse the buckwheat by putting in a sieve, and rinse it under running water.
Instant Pot Method
- Add water and buckwheat to the pressure cooker. Add salt, and optionally some oil or butter. Close lid with vent in sealing position. Start the pressure cooker in MANUAL or pressure cook mode at high pressure for 5 minutes.
- When the pressure cooker beeps, do 10 minutes natural pressure release, which means release the pressure and open the lid 10 minutes after it beeps.
- Fluff with a fork. Then take the steel insert out of the instant pot, so that the bottom layer does not overcook. Buckwheat is ready to be served.
Pot-in-pot (PIP) method
- Add 1 cup water to the main steel insert of the pressure cooker and place trivet in the steel insert. Add water, buckwheat, salt and oil to a steel bowl. Place the bowl on the trivet. Close the lid of the pressure cooker with vent in sealing position. Set in pressure cook or manual mode for 8 minutes at high pressure. When the pressure cooker beeps, do 10 minutes natural pressure release, which means release the pressure and open the lid 10 minutes after it beeps.
Stovetop Method
- Add 2 cups water, 1 cup kasha, 1 teaspoon salt and 1-2 teaspoon oil to a pot. Set it on medium-high heat, and bring to a boil.Now lower the heat and cover with a lid. Cook for about 10 minutes. Then remove from heat.Let it rest for another 15-20 minutes. Then fluff with a fork, and serve.
Equipments used:
Notes
- Water: If you like the buckwheat even softer in texture, you can add 1 ¾ cups of water. You can also use broth to cook buckwheat.
- Porridge: If making a porridge, you can use 1 cup water and 1 cup milk for every cup of toasted buckwheat.
- Oil or Butter: You can use olive oil or butter or even skip if you want to make oil-free buckwheat.
- Do not overcook: Make sure to not overcook, and take out the steel insert once the buckwheat (kasha) is cooked. This will help to not overcook the bottom later from the residual heat.Try to not mash while stirring. Fluff with a fork.
Nutrition Information
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Calories
166kcal
(8%)
Carbohydrates
30g
(10%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
5mg
(0%)
Potassium
196mg
(6%)
Fiber
4g
(16%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 5mg | 0% |
| Potassium | 196mg | 4% |
| Fiber | 4g | 16% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
42 reviews
Excellent
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