📝 About This Recipe
Tracing its roots back to the heart of Eastern Europe, this Buckwheat Kasha is a soul-warming porridge that boasts a deep, earthy aroma and a uniquely toasted flavor profile. Using the Instant Pot transforms these gluten-free groats into tender, fluffy pearls that are far superior to the mushy stovetop versions of the past. Rich in minerals and protein, it serves as a sophisticated, nutrient-dense alternative to oatmeal that will keep you fueled all morning long.
🥗 Ingredients
The Base
- 2 cups Toasted Buckwheat Groats (Grechka) (look for the reddish-brown variety)
- 3 cups Filtered Water (cold)
- 2 tablespoons Unsalted Butter (divided; grass-fed preferred)
- 1/2 teaspoon Fine Sea Salt
The Creamy Finish
- 1/2 cup Whole Milk or Oat Milk (warmed)
- 2 tablespoons Pure Maple Syrup or Honey (adjust to taste)
- 1/2 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1/4 teaspoon Ground Cinnamon
Toppings and Textures
- 1/2 cup Fresh Berries (blueberries or raspberries)
- 1/4 cup Walnut Halves (toasted and roughly chopped)
- 1 tablespoon Hemp Hearts (for a nutritional boost)
- 4 tablespoons Greek Yogurt (one dollop per bowl)
👨🍳 Instructions
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1
Rinse the buckwheat groats thoroughly in a fine-mesh strainer under cold running water until the water runs clear. Drain well.
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2
Turn on the Instant Pot and select the 'Sauté' function. Add 1 tablespoon of butter and let it melt until it begins to foam slightly.
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3
Add the drained buckwheat groats to the pot. Sauté for 2-3 minutes, stirring constantly, until the groats smell toasted and nutty. This step is crucial for preventing a mushy texture.
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4
Stir in the sea salt and then pour in the 3 cups of filtered water. Use a wooden spoon to scrape any toasted bits off the bottom of the pot to avoid the 'Burn' notice.
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5
Press 'Cancel' to stop the Sauté function. Secure the lid and ensure the steam release valve is set to the 'Sealing' position.
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6
Select 'Pressure Cook' (or Manual) on High Pressure and set the timer for 6 minutes.
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7
Once the cooking cycle is complete, allow the pressure to release naturally (NPR) for 10 minutes. This allows the steam to finish hydrating the core of the groats.
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8
Carefully turn the steam valve to 'Venting' to release any remaining pressure. Open the lid away from your face.
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9
Add the remaining 1 tablespoon of butter and use a fork to gently fluff the kasha. Do not over-mix, or you will break the delicate grains.
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10
In a small bowl, whisk together the warm milk, maple syrup, vanilla bean paste, and cinnamon.
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11
Pour the milk mixture over the kasha and fold it in very gently until the porridge reaches your desired creaminess.
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12
Ladle the warm kasha into deep bowls. Top each serving with a dollop of Greek yogurt, fresh berries, toasted walnuts, and a sprinkle of hemp hearts.
💡 Chef's Tips
Always buy 'roasted' or 'toasted' buckwheat (often labeled as Grechka in European markets) for the best flavor; raw green buckwheat has a very different, grassy taste. If you prefer a savory breakfast, omit the sugar and vanilla and top with a soft-poached egg, avocado slices, and red pepper flakes. To prevent sticking, ensure you rinse the groats well to remove excess surface starch before cooking. If the kasha seems too dry after cooking, add more warm milk 1 tablespoon at a time until the consistency is to your liking. Leftovers store beautifully in the fridge for up to 4 days; simply reheat with a splash of water or milk to loosen the grains.
🍽️ Serving Suggestions
Pair with a hot cup of Earl Grey tea or a strong Russian Caravan black tea to complement the earthy notes. Serve alongside a side of smoked salmon or lox for a high-protein, Nordic-style breakfast spread. A drizzle of extra honey or a sprinkle of brown sugar on top provides a lovely crunch and sweetness contrast. For an extra indulgent version, stir in a spoonful of almond butter or sunflower seed butter before serving. Add a side of sliced crisp apples or pears for a refreshing, juicy palate cleanser.