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Perfect Instant Pot Buckwheat

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.

Prep Time
2 mins
Cook Time
2 mins
Total Time
22 mins
Servings: 4
Calories: 166 kcal
Course: Side Dish
Cuisine: European

Ingredients

  • 1 cup buckwheat
  • 1 1/2 cup water
  • salt optional, add to taste
  • 2 teaspoon oil or Butter, optional

Instructions

    Cup of Yum
  1. Rinse the buckwheat by putting in a sieve, and rinse it under running water.
Instant Pot Method
    Cup of Yum
  1. 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.
  2. 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.  
  3. 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
  1. 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
  1. 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

  • 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

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

% 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.