Choose from the Instant Pot, stovetop or oven to cook buckwheat for cold salads, warm pilafs or porridge.
No matter how you cook or serve buckwheat, the flavor is improved by a generous pat of butter after it's cooked!
See the blog post above for detailed tips and more information about cooking buckwheat.
- 1 1/2 cups water
- 1 cup buckwheat (raw or toasted)
- 1/4 teaspoon salt (optional)
- Bring the water to a boil.
- Add the buckwheat and bring the water back to a boil.
- Turn the heat down to a gentle simmer (medium-low or low).
- Put a tight lid on the pot and simmer gently for 10 minutes.
- Turn off the heat. Fluff gently with a fork. To absorb excess moisture, place a cloth dish towel over the pot, then put the lid back on. Let sit for at least 5 minutes.
- Combine the water, buckwheat and salt in the Instant Pot
- Cook on high-pressure for 2 minutes
- Let the pressure release naturally (about 20 minutes)
- Fluff gently with a fork
- Transfer it from the hot Instant Pot immediately, into a large bowl where it can cool
2 cups boiling water
1 cup buckwheat
¼ teaspoon salt
Method: Heat oven to 350 F. Grease or butter the bottom of a 2-quart or slightly larger baking dish. Combine boiling water, buckwheat and salt in the dish. Stir well. Cover very tightly with foil or a lid. Bake 20 minutes without lifting the lid. Remove from the oven and fluff immediately with a fork.
For stovetop and Instant Pot porridge, add 2 cups water for every 1 cup buckwheat. Cook slightly longer for a softer texture (5 minutes in the Instant Pot, 12 to 15 minutes on the stovetop).
This recipe was tested in a 6-quart Instant Pot
- Category: side dishes
- Method: Instant Pot
- Cuisine: Eastern European
Keywords: how to cook buckwheat, buckwheat groats, Instant Pot buckwheat, buckwheat porridge, baked buckwheat, stoveop buckwheat