Vegan Instant Pot: Buckwheat Pilaf with Mushrooms and Caramelized Onions Recipe

Vegan Instant Pot: Buckwheat Pilaf with Mushrooms and Caramelized Onions Recipe - I think of buckwheat as the most savory of all grains. Get the whole-grain, roasted variety for this recipe—it’s called kasha and it comes already roasted to bring out its deep nutty flavor. Mushrooms bump up the umami even further in this easy pilaf, and caramelized onions add depth and richness.

Serves 6
Vegan Instant Pot: Buckwheat Pilaf with Mushrooms and Caramelized Onions Recipe

Ingredients for Vegan Instant Pot: Buckwheat Pilaf with Mushrooms and Caramelized Onions Recipe:

  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 8 ounces cremini and/or fresh shiitake mushroom caps, thinly sliced
  • ½ teaspoon fine sea salt
  • 1¾ cups low-sodium vegetable broth
  • 1½ cups whole roasted buckwheat groats (kasha)
  • ½ cup caramelized onions
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon chopped parsley

Directions for Vegan Instant Pot: Buckwheat Pilaf with Mushrooms and Caramelized Onions Recipe:

  1. Select the Sauté setting on the Instant Pot, add the oil and garlic, and heat for 2 minutes, until the garlic is bubbling. Add the mushrooms and salt and sauté for 3 minutes, until the mushrooms are wilted. Stir in the broth, using a wooden spoon to nudge any browned bits from the bottom of the pot. Stir in the buckwheat, onions, and pepper, making sure all of the buckwheat is fully submerged in the broth.
  2. Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program. Then select the Manual or Pressure Cook setting and set the cooking time for 15 minutes at high pressure. (The pot will take about 10 minutes to come up to pressure before the cooking program begins.)
  3. When the cooking program ends, let the pressure release naturally for 10 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and use a fork to fluff the buckwheat. Spoon onto plates, garnish with parsley, and serve warm.

If you can only find raw buckwheat groats, toast them in a dry skillet for a few minutes over medium heat to bring out their aroma.
If you have not already caramelized a batch of onions, start this recipe by sautéing 1 onion, thinly sliced, in the olive oil for 8 minutes before adding the garlic and mushrooms and continuing with the recipe. The onions will not be fully caramelized, but the pilaf will still come out delicious.

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