Pressure-Cooker Buckwheat

Cooking method

1. Step 1:

   

   How do you cook buckwheat in a pressure cooker? Gather everything you need. You can make any amount of buckwheat you like — the key is sticking to the ratio of one part groats to two parts water. That ratio is what gives you fluffy, separate grains that don't turn to mush. By the way, the same ratio works for cooking buckwheat in a regular saucepan on the stovetop.

2. Step 2:

   

   Cover the groats with water and rinse them well. Swap out the water a few times — keep going until it runs clear. Then drain off all the water.

3. Step 3:

   

   Transfer the rinsed buckwheat to the pot of your multicooker/pressure cooker.

4. Step 4:

   

   Add the measured water, a little salt, and set the pot in the cooker. Lock the lid. Select the "Grains" program and set it for 10 minutes. A pressure cooker gets everything done much faster than a standard multicooker because of the high pressure inside. That said, go by what your own model recommends.

5. Step 5:

   

   When the time is up, the cooker will beep to let you know the buckwheat is done. All the liquid will have been absorbed into the grains.

6. Step 6:

   

   Fluff the buckwheat with a fork and you'll see how light and separate the grains are. Spoon it onto plates and serve.

7. Step 7:

   

   Serve this buckwheat as a side for meat dishes — try it with a spoonful of meat gravy. Or go sweet: pour over some warm milk and a sprinkle of sugar. Either way, it's delicious. Enjoy!