Instant Pot Buckwheat is perfectly fluffy, tender, and always delicious. This ancient grain is joined with modern convenience for a hearty and nutritious side dish that’s great with most meats, fish, and vegetables.
Have you added buckwheat to your diet? It’s a great choice for numerous reasons, one of which is its nutrient profile. I talk more about the nutritional benefits of buckwheat in my post on How to Roast Buckwheat. But let’s just say adding this to your regular grain rotation is a good idea.
Contrary to its name, it has no relation to wheat and is naturally gluten-free. Technically, buckwheat isn’t even a grain but rather a seed from an herb related to rhubarb. It boasts a nutty flavor and can be enjoyed in sweet and savory dishes.
And now you can use your pressure cooker to make the perfect buckwheat for all your meals. It’s a great stand-in for quinoa, rice, or millet, and Instant Pot is the ideal way to cook it because it comes out perfect every time. Check out more healthy side dishes to accompany your favorite protein.
In fact, the Instant Pot method is the easiest way to cook this gluten-free grain because you do not have to watch the stove. If you love cooking grains in your pressure cooker, check out Perfect White Rice in Instant Pot and How to Cook Millet in Instant Pot. Perfect, fluffy grains every time.
Why you'll love this recipe
- Taste: a lovely side dish that pairs wonderfully with beef, chicken, fish, or your favorite veggies
- Ease: with just 2 ingredients and a pressure cooker, this easy recipe comes together quickly - delicious buckwheat kasha in under 30 minutes with very little hands-on time
- Versatile: make a batch to enjoy in various dishes: sweet as a hot cereal on busy weekday mornings or savory paired with meat and veggies
💭Make it Nutrient Dense: Consider swapping out water for bone broth to boost essential nutrients.
Ingredients
Cooking buckwheat in your pressure cooker is similar to cooking it on the stovetop, except easier. You need two simple ingredients.
- Buckwheat kasha - also known as toasted or roasted buckwheat; not to be confused with buckwheat groats, which are raw buckwheat kernels.
- Sea salt - fine sea salt like Redmond’s real salt is great
- Water
You can also add a tablespoon of butter directly to the pot, but I prefer to add that before serving.
See the recipe card for exact quantities.
💭Pro tip: If you happen to grab buckwheat groats (raw buckwheat) at the grocery store, no problem. Learn how to roast them easily in your oven.
Helpful Tips
- Avoid mushy buckwheat: remove the inner pot from the pressure cooker as soon as the pressure has been released to halt the cooking process.
- Where to buy: the most inexpensive place for you to source buckwheat kasha is a European store but you can also find organic toasted buckwheat online on Amazon; lastly, consider buying organic raw buckwheat groats and toasting them. Find out how!
Variations
- Start the day right: swap out half of the amount of water and use milk for a breakfast hot cereal; add some nut butter and sliced ripe bananas to give it an extra creamy texture.
- Add fat: add a generous amount of butter or extra virgin olive oil for healthy fats to help assimilate fat-soluble vitamins.
- Savory grain: cook this gluten-free grain in broth like chicken broth or beef bone broth; this is a great way to sneak in more nutrients effortlessly.
How to Cook Buckwheat
The complete printable recipe with detailed instructions is in the recipe card below for your convenience.
This Instant Pot recipe calls for buckwheat kasha, sea salt, and water. You’ll also need a pressure cooker like Instant Pot.
Step 1. Rinse
If you use storebought buckwheat kasha, rinse in a fine mesh sieve under cold water for best results. This will get rid of dirt and dust often found in grains. If you toasted buckwheat groats at home, that is not necessary.
Step 2. Pressure cook
Directly into the inner pot of the Instant Pot, add a cup of buckwheat, water, and salt. Close the lid and set the pressure release safety valve to the sealing position.
Press “Manual” and adjust the cook time to 2 minutes. It will take a few minutes to come to pressure.
💭Pro tip: Even though the cooking time is only 2 minutes, give your Instant Pot time to come to pressure. Generally, this recipe will take another 6-8 minutes to come to pressure.
Step 3. Release pressure
After cooking time, allow the Instant Pot to naturally release pressure (NPR) for 12-16 minutes, followed by a quick pressure release (QPR) of the remaining pressure.
Step 4. Fluff
When the pressure has fully released, and it is safe to do so, open the lid and fluff the buckwheat with a fork. Finally, add a bit of butter if desired.
💭Pro tip: The texture of the buckwheat will depend on how long the pressure will naturally release. For fluffier, softer buckwheat, do natural pressure release for 18 minutes. For more bite, stop the pressure release at 12 minutes.
Helpful Tools & Links
Below are some affiliate links that may be helpful to you as you make this recipe. You can find some of these items cheaper at your local store, but it helps to have a link, so you know what you're looking for.
- Tools: Instant Pot
- Ingredients: real salt, buckwheat kasha
- Storage Supplies: glass snap containers
Serving Suggestions
Buckwheat is a common staple in Ukrainian and Russian dishes and in other parts of eastern Europe. Enjoy this with meat gravy, kotleti (meatballs), or roast chicken and paired with a classic cucumber tomato salad.
It’s a hearty pseudo-grain that is versatile and delicious. Serve it with your favorite protein source and a salad for a well-balanced meal.
Try serving this ancient grain as buckwheat porridge with raw milk and a generous amount of butter. Sprinkle a little sugar or drizzle with maple syrup for a lovely touch. Beats conventional cereal any day!
Instant Pot Buckwheat pairing suggestions
- Baked Salmon with Mayonnaise15 Minutes
- Air Fryer Pork Tenderloin42 Minutes
- Oven-Baked Swedish Meatballs (Paleo, Whole30, Gluten Free)50 Minutes
- Easy Air Fryer Duck1 Hours 15 Minutes
Storage and Reheating Instructions
To store: Store leftover cooked buckwheat in an airtight container in the refrigerator for up to 8 days.
Storage containers: These glass snap containers are perfect for leftovers.
To reheat: Transfer buckwheat kasha to a small saucepan with a lid and add a tablespoon of water. Close the lid and reheat over medium-low heat until warmed through. The steam will help warm it faster. Add a teaspoon or two of butter and stir to combine.
FAQs
Buckwheat is an excellent option for those who have gluten sensitivity. It’s a pseudo-grain (cross between grain and seed) and is a fantastic replacement for steel-cut oats in the morning or rice and quinoa for dinner. It’s a good source of fiber and packed with protein, making it a great choice for anyone following a gluten-free diet.
Cooking buckwheat in the pressure cooker will require a different ratio of water to buckwheat than cooking on the stovetop. When using a pressure cooker, you want to use 1 ½ part water to 1 part buckwheat.
Much like rice, millet, and quinoa, it’s always best to rinse buckwheat kasha before cooking it. This will remove any debris and dust present in the packaging. It will give an overall softer flavor.
Looking for more related recipes? Here are some ideas:
Did you make this? Please leave a ⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Instant Pot Buckwheat
Equipment
Ingredients
- 1 cup buckwheat kasha not groats or toasted buckwheat
- 1 ½ cup water use broth for extra minerals and vitamins
- ¼ teaspoon sea salt
Instructions
- Pressure cook: Add buckwheat, water, and salt directly into the inner pot of the Instant Pot. Close the lid and set the pressure release safety valve to the sealing position. Press "Manual" and adjust the cooking time to 2 minutes.
- Release pressure: After cooking time, allow the Instant Pot to naturally release pressure for 12-16 minutes (see notes), followed by a quick pressure release of the remaining pressure.
- Fluff: When the pressure has been fully released, and it is safe to do so, open the lid and fluff the buckwheat with a fork. Add butter, if desired, and serve.
Notes
- Rinsing buckwheat: If using storebought buckwheat kasha, rinse in a fine mesh sieve under cold water for best results. Feel free to skip this step if you roasted buckwheat yourself.
- Cooking time: Even though the cook time is only 2 minutes, give the Instant Pot time to come to pressure. This recipe will take about another 6-8 minutes to come to pressure.
- Buckwheat texture: The texture of the buckwheat will depend on how long you let the Instant Pot release pressure. For fluffier buckwheat, do natural pressure release for 18 minutes. For more bite, stop the pressure release at 12 minutes and then quickly release pressure for the remainder pressure.
Leave a Reply