Instant Pot Buckwheat Pilaf with Mushrooms and Caramelized Onions

For the full experience, make this recipe with the Drop Recipes app.

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 Sep 15, 2020


  • Yellow onion icon
    Yellow onion
    908 g (about 6 ½)
  • Yellow onion icon
    Yellow onion
    1 (about 140 g)
  • Garlic clove icon
    Garlic clove
    4 (about 24 g)
  • Carrot icon
    2 (about 100 g)
  • Celery stalk icon
    Celery stalk
    4 (about 180 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Shiitake mushrooms icon
    Shiitake mushrooms
    227 g (about 11 ⅓)
  • Black pepper icon
    Black pepper
    ½ tsp (about 1.07 g)
  • Fresh parsley icon
    Fresh parsley
    1 tbsp (about 3.9 g)
  • Avocado oil icon
    Avocado oil
    ¼ cup (about 57 g)
  • Sea salt icon
    Sea salt
    1 tsp (about 6.5 g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1 tbsp (about 13.65 g)
  • Tomato paste icon
    Tomato paste
    2 tbsp (about 33 g)
  • Nutritional yeast icon
    Nutritional yeast
    2 tbsp (about 10.2 g)
  • Water icon
    1 cup (about 240 g)
  • Black peppercorns icon
    Black peppercorns
    1 tsp (about 2.15 g)
  • Bay leaves icon
    Bay leaves
    2 (about 0.4 g)
  • Flat-leaf parsley icon
    Flat-leaf parsley
    85.12 g (about ¼ cup)
  • Roasted buckwheat groats icon
    Roasted buckwheat groats
    1 ½ cups (about 245.99 g)


  • 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. Transfer content of inner pot to airtight container then set aside
  13. Rinse and dry inner pot
  14. Add extra virgin olive oil to the inner pot
  15. Pre-heat until hot - Sauté, Normal
  16. Then add yellow onion, garlic clove, carrot, celery stalk and sea salt to the inner pot
  17. Sauté until lightly browned - 10 min
  18. Stir tomato paste and nutritional yeast into the inner pot
  19. Add water to the inner pot
  20. Deglaze
  21. Add black peppercorns, bay leaves, flat-leaf parsley and water to the inner pot
  22. Close and lock the lid and turn the steam release handle to Sealing
  23. Pressure cook - Soup, High, 10 min
  24. Natural release - 30 min
  25. Release pressure -
  26. Prepare a clean large mixing bowl
  27. Pour content of inner pot into large mixing bowl
  28. Discard the vegetables
  29. Let cool
  30. Transfer broth to jar then set aside
  31. Rinse and dry inner pot
  32. Pre-heat - Sauté, Normal
  33. Then add extra virgin olive oil and garlic clove to the inner pot
  34. Heat - 2 min
  35. Add shiitake mushrooms and sea salt to the inner pot
  36. Sauté until wilted - approx 3 min
  37. Stir broth into inner pot
  38. Deglaze
  39. Stir roasted buckwheat groats into the inner pot
  40. Stir onions and pepper into inner pot
  41. Close and lock the lid and turn the steam release handle to Sealing
  42. Pressure cook - Manual, High, 15 min
  43. Natural release - 10 min
  44. Release pressure -
  45. Fluff with a fork
  46. Garnish with black pepper and fresh parsley
  47. Serve
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.