Description
This Instant Pot buckwheat is fluffy and delicious every single time! It’s so easy to cook, requires 5 minutes of prep, it’s super nutritious, and it’s wonderful with just about anything!
Ingredients
- 1 cup roasted buckwheat groats* (see note)
- 1 1/2 cup water
- 1/2 cup milk, preferably 2%
- 1/2 tsp sea salt
- 1 Tbsp butter (optional)
Instructions
- Place buckwheat into the Instant Pot and sort to get rid of any debris or black groats. Rinse buckwheat in a mesh strainer under cold water and drain well.
- Add water, milk, and salt into the Instant Pot. Give everything a quick stir. Seal the lid tightly and turn the valve to sealing.
- Press “Manual” button and “+” to set the cooking time to 13 minutes on High pressure.
- Once the Instant Pot is done cooking, immediately do a quick pressure release by carefully turning the valve to “venting.” Carefully open the lid and fluff gently with a fork. Turn the Instant Pot off and keep the lid off for 20 minutes to let the extra steam and moisture escape (if you see that there is a lot of extra moisture). Gently stir in the butter, taking care that you don’t over-stir. Enjoy!
Notes
*Use high quality roasted buckwheat groats such as: Makfa, Skvira, Natural Earth, Krasnyi Oktyabr, Uvelka, Russkoe Pole
To avoid mushy buckwheat, release pressure immediately after cooking cycle is completed. Then, as written in step 4 keep the lid off the pot for at least 20 minutes without stirring the kasha. Gently stir in the butter and serve.
Substitutions: You may replace the milk with water for a dairy free version. It’s is just as delicious!
Keeps fresh if refrigerated in an airtight container for up to 5 days. You may freeze kasha after it is completely cool – just place in an airtight freezer safe container or freezer bag and freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Side
- Method: Instant Pot
- Cuisine: Russian