How To Make Pressure Cooker Kasha or Buckwheat

Pressure cooker kasha and pressure cooker buckwheat are quite easy to make; however, it doesn't take much longer to use a regular pot on the stovetop!

But (and that's a big but!), it's easy to learn, and this knowledge might come in handy for you someday.

So let's get started...

If you have purchased kasha, it's already toasted. If you have purchased buckwheat, you have the option of toasting -- this step brings out a more earthy flavor, but please feel free to experiment with both toasted and untoasted and decide which you like best.

To toast buckwheat, heat pot and add 1 cup buckwheat, and stir until toasted to your liking. The toasting can also be done in a little extra-virgin olive oil, but is not necessary.

After toasting, carefully add 1 1/2 cups boiling water or veggie stock plus 1/2 teaspoon salt to pot. If not toasting first or using kasha, be sure to add your grain to the pot at this time.

Lock the lid into place and over high heat bring to high pressure. Lower the heat just enough to maintain this pressure and cook for 3 minutes. Turn off heat and allow pressure to come down naturally for 7 minutes. Quick release and carefully remove the lid.

If your buckwheat seems dry or chewy, add a few Tablespoons of boiling water (or veggie stock), replace the lid (but don't lock) and allow it to steam in the residual heat for another few minutes (and be sure to make a note so you cook it longer next time).

Your buckwheat is ready to eat be mixed with some of your favorite ingredients from the Buckwheat and Kasha "Vegan Flavor Matches".

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Do you have a question about pressure cooking kasha/buckwheat?
Click here to ask on the vegan Buckwheat/Kasha main page.

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If You Like Kasha Try...

Barley!

Quinoa!

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