Instant Pot Kasha With Cranberries | Pressure Cooker Buckwheat Recipe

This vegan Cranberry Kasha Pilaf is a perfectly sweet, tart and delicious dish that makes a great side or main dish, especially around the holidays. It’s quite easy to make in your pressure cooker, and it’s crazy delicious!

Cranberry Kasha Pilaf Wide

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What Makes Instant Pot Kasha So Great?

How To Make Kasha In The Instant Pot

Making kasha in the pressure cooker is incredibly simple. You can have an easy buckwheat kasha recipe in a fraction of the time with the help of your Instant Pot. Here’s how you do it:

  1. Place buckwheat, water, and salt into the Instant Pot.
  2. Close the lid. Select PRESSURE COOK and set the pot at high pressure for 15 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
  3. When the buckwheat is cooked, fluff up the grains with a fork.

Is Kasha The Same As Buckwheat?

Though they’re quite similar, they aren’t the same thing. The real difference is that kasha is toasted. Toasted buckwheat cooks considerably faster than buckwheat, cooking in about half the time.

The toasting also brings out the nuttiness of the buckwheat, which really adds a lot to the Cranberry Kasha Pilaf recipe.

Why Is My Kasha Mushy?

Properly cooked kasha shouldn’t be mushy. In fact, it should be delightfully fluffy when prepared correctly. Kasha can become mushy when it is overcooked. Since pressure cookers are known to cook things at a rapid speed, it can be easy to overcook this grain.

To avoid overcooking your Instant Pot Kasha, make sure you follow my cooking directions specifically. Failure to do this will leave you with a pan full of mushy kasha.

How To Cook Other Tasty Grains

If you love how this kasha turned out in your pressure cooker, check out my posts on how to cook some of my favorite grains:

Why You Need To Try Instant Pot Cranberry Kasha Pilaf

I love the combination of textures and tastes in this Cranberry Kasha Pilaf—or is it a salad? Either way, it’s absolutely delicious.

The pleasantly chewy kasha, the soft tart cranberries, the toasted, nutty walnuts, and the slightly bitter kale all make a colorful and tasty dish.

It’s a delicious vegan pilaf like you’ve never had before, and there’s something oh so comforting about it.

I know this dish may sound a little out of the ordinary, but that’s what I specialize in. This is one of those moments where you just need to #trustUrvashi.

Sometimes I just think something tastes good in my head, so I go ahead and whip it up in my kitchen. Sometimes it works out, and sometimes it doesn’t. But let me assure you, this Cranberry Kasha Pilaf is definitely one of those times where it worked out great!

This Cranberry Kasha Pilaf makes a wonderful vegan main or side dish. It can be enjoyed either warm or cold the next day as a delightful salad.

It also makes a wonderful addition to the table at a holiday get together. No matter how you decide to enjoy it, it’s sure to leave your tastebuds happy and your stomach full. Now let’s get to making it.

How To Make Cranberry Kasha Pilaf

  1. Place buckwheat, cranberries, water, and salt into the Instant Pot.
  2. Close the lid. Select PRESSURE COOK and set the pot at high pressure for 15 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
  3. Meanwhile, place kale, olive oil, salt, and orange zest in a large mixing bowl. Using your clean hands, mix together the ingredients, mashing and macerating the kale as you go. This will help soften the kale, reduce some of the bitterness, and allow the seasonings to penetrate.
  4. When the buckwheat is cooked, fluff up the grains with a fork.
  5. Divide kale into four for the main course or 6 plates for a side dish. Place the kasha on top of the kale, and top with walnuts before serving. Or do what I do, which is to mix everything into one big bowl and serve.

How Should I Serve This Cranberry Kasha Pilaf?

  • Add a fried egg on the side for each person, and dinner is served in a jiffy.
  • Use the leftovers as a cold salad the next day with just a dash of vinegar and oil for an easy dressing.

Love Cranberries? Check Out These Recipes!

  • These Cranberry Brussels Sprouts are a delightful twist on a classic side dish. These are brussels sprouts like you’ve never had them before!
  • Warm your soul with this deliciously spiced Instant Pot Cranberry Millet Porridge. It’s a simple recipe that’s a perfect way to make millet porridge without all the fuss and babysitting for traditional millet porridge recipes.
  • This spicy, sweet, and tangy Cranberry Chutney will wow your guests and make a wonderful addition to your cheese tray, besides providing an exotic flavor at your dinner table!
  • These Cranberry Meatballs are the perfect appetizer for your next get together. Make a delicious party food in just 10 minutes with 6 simple ingredients!

Trust me, you’re not going to be disappointed in this Cranberry Kasha Pilaf. It’s so very good while still being quite easy to make! Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!

Cranberry Kasha Pilaf Tall

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Cranberry Kasha Pilaf Wide

Cranberry Kasha Pilaf

This Cranberry Kasha Pilaf is a perfectly sweet, tart and delicious dish that makes a great side or main dish. It’s quite easy to make and it’s crazy delicious!

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Prep Time: 5 minutes

Cook Time: 22 minutes

Natural Pressure Release: 10 minutes

Total Time: 37 minutes

Course: Main Course, Side Dish

Cuisine: American

Keyword: Cranberry Kasha Pilaf

Servings: 6

Calories: 352kcal

Author: Urvashi Pitre

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Ingredients

For The Salad

Instructions

  • Place buckwheat, cranberries, water, and salt into the Instant Pot.
  • Close the lid. Select PRESSURE COOK and set the pot at high pressure for 15 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.

  • Meanwhile, place kale, olive oil, salt, and orange zest in a large mixing bowl. Using your clean hands, mix together the ingredients, mashing and macerating the kale as you go. This will help soften the kale, reduce some of the bitterness, and allow the seasonings to penetrate.
  • When the buckwheat is cooked, fluff up the grains with a fork.

  • Divide kale into four for a main course or 6 plates for a side dish. Place the kasha on top of the kale, and top with walnuts before serving. Or do what I do, which is mix everything into one big bowl and serve.

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Nutrition

Calories: 352kcal | Carbohydrates: 44g | Protein: 9g | Fat: 19g | Fiber: 6g | Sugar: 14g

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Originally Published April 22, 2019

Don’t forget to check out my other Best-selling Instant Pot Cookbooks!

Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.