Perfect Instant Pot Buckwheat
User Reviews
5
Perfect Instant Pot Buckwheat
Description
This Perfect Instant Pot Buckwheat recipe uses a pressure cooker to cook buckwheat groats, rinsed before cooking to remove impurities. Buckwheat is combined with water, salt for seasoning, and optionally neutral oil or butter. The pressure cooker is set to cook at high pressure, either directly with the grains in water or using a pot-in-pot method with a steel bowl above water.
The cooking time varies between 5 to 8 minutes under high pressure, followed by a natural pressure release. Fluffing the cooked buckwheat with a fork prevents mashing the grains, preserving their individual shape and slightly chewy texture. After cooking, removing the steel insert avoids residual heat overcooking the bottom layer.
Buckwheat cooked this way has a mild nutty flavor and tender consistency that suits it as a side dish or base for salads and main plates. The recipe allows for seasoning with salt and customization by adding broth instead of water or mixing in butter or oil for richness.
Adjusting the water amount influences softness, with slightly more water giving a softer grain. If making porridge, combining water and milk softens the texture further. Careful timing and prompt removal after cooking help prevent mushiness and maintain the desired grain texture.
Ingredients
- 1 cup buckwheat
- 1 1/2 cup water
- salt optional, add to taste
- 2 teaspoon neutral cooking oil or Butter, optional, generic cooking oil
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.
Notes
- Use 1¾ cups water for a softer buckwheat texture if preferred.
- Broth can replace water to add savory flavor to cooked buckwheat.
- To make porridge, use equal parts water and milk per cup of toasted buckwheat for creamier consistency.
- Use olive oil, butter, or omit oil altogether for an oil-free version.
- Remove the steel insert promptly after cooking to avoid overcooking the bottom layer from residual heat.
- Fluff with a fork gently to maintain grain integrity without mashing.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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