Instant Pot Buckwheat Pilaf with Mushrooms and Caramelized Onions

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recipe by Coco Morante

  • Time icon
    Total Time
    1hr 15mins
  • Serves icon
  • Calories icon

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. Caramelized Onions Makes 2 1/2 cups The salt is important in this recipe, so don’t omit it. It helps the onions give up their liquid so they cook down properly and caramelize. Low-sodium vegetable broth Makes about 2 Quarts This broth contains a fairly low level of sodium. It is comparable to store-bought low-sodium vegetable broth, low-sodium bouillon, and reduced-sodium Better Than Bouillon. If you use a full-sodium, store-bought broth in the recipes in this book, you may need to reduce the amount of salt and/or other salty ingredients.

Inspired by:

recipe updated Jun 8, 2020


  • Yellow onion icon
    Yellow onion
  • Yellow onion icon
    Yellow onion
    1 (140g)
  • Garlic clove icon
    Garlic clove
  • Carrot icon
    2 (100g)
  • Celery stalk icon
    Celery stalk
    4 (180g)
  • Garlic clove icon
    Garlic clove
  • Shiitake mushrooms icon
    Shiitake mushrooms
  • Black pepper icon
    Black pepper
    about ½ tsp (1g)
  • Fresh parsley icon
    Fresh parsley
    1 tbsp (4g)
  • Avocado oil icon
    Avocado oil
    ¼ cup (60ml)
  • Sea salt icon
    Sea salt
    3.5 tsp (22g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    3 tbsp (44ml)
  • Tomato paste icon
    Tomato paste
    2 tbsp (33g)
  • Nutritional yeast icon
    Nutritional yeast
    2 tbsp (10g)
  • Water icon
    8 cups (1920ml)
  • Black peppercorns icon
    Black peppercorns
    1 tsp (2g)
  • Bay leaves icon
    Bay leaves
  • Flat-leaf parsley icon
    Flat-leaf parsley
    ¼ cup
  • Roasted buckwheat groats icon
    Roasted buckwheat groats
    1.5 cups (246g)


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Large mixing bowl
  • kCook icon Inner pot
  • kCook icon Jar
  • kCook icon Airtight container

Step preview

  1. Add avocado oil to the inner pot
  2. Pre-heat until hot - Sauté, More
  3. Add yellow onion and sea salt to the inner pot
  4. Stir
  5. Cover without stirring - 10 min
  6. Stir vigorously
  7. Let rest - 4 min
  8. Stir vigorously
  9. Let rest - 3 min
  10. Stir vigorously
  11. Stir occasionally
  12. Cancel - Sauté, Normal
  13. Transfer content of inner pot to airtight container then set aside
  14. Rinse and dry inner pot
  15. Add extra virgin olive oil to the inner pot
  16. Pre-heat until hot - Sauté, Normal
  17. Then add yellow onion, garlic clove, carrot, celery stalk and sea salt to the inner pot
  18. Sauté until lightly browned - 10 min
  19. Stir tomato paste and nutritional yeast into the inner pot
  20. Add water to the inner pot
  21. Deglaze
  22. Add black peppercorns, bay leaves, flat-leaf parsley and water to the inner pot
  23. Cancel - Sauté
  24. Close and lock the lid and turn the steam release handle to Sealing
  25. Pressure cook - Soup, High, 10 min
  26. Natural release - 30 min
  27. Quick release
  28. Prepare a clean large mixing bowl
  29. Pour content of inner pot into large mixing bowl
  30. Discard the vegetables
  31. Let cool
  32. Transfer broth to jar then set aside
  33. Rinse and dry inner pot
  34. Pre-heat - Sauté, Normal
  35. Then add extra virgin olive oil and garlic clove to the inner pot
  36. Heat - 2 min
  37. Add shiitake mushrooms and sea salt to the inner pot
  38. Sauté until wilted - approx 3 min
  39. Stir broth into inner pot
  40. Deglaze
  41. Stir roasted buckwheat groats into the inner pot
  42. Stir onions and pepper into inner pot
  43. Cancel - Sauté
  44. Close and lock the lid and turn the steam release handle to Sealing
  45. Pressure cook - Manual, High, 15 min
  46. Natural release - 10 min
  47. Quick release
  48. Fluff with a fork
  49. Garnish with black pepper and fresh parsley
  50. Serve
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