Braised Mushroom and Onion Kasha Pressure Cooker Recipe

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Recipe Category: Mushroom

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Braised Mushroom And Onion Kasha Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 6 minutes at HIGH pressure

  • ½ ounce dried porcini mushrooms
  • 1/3 cup boiling water
  • 1 cup buckwheat groats (kasha), shaken in a fine mesh strainer to remove the chaff
  • 1 large egg, lightly beaten
  • 4 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium white onion, finely chopped
  • 1½ cups vegetable broth
  • ½ teaspoon sea salt
  • 8 ounces cremini mushrooms, sliced
  • 1 jarred roasted red bell pepper, diced
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh flatleaf parsley
  • sea salt and freshly ground black pepper
  • Kasha Porridge

SERVES 2 to 3 – Cooker: 5- to 7-quart – Time: 6 minutes at HIGH pressure

  • 2¼ cups water
  • ½ cup half-and-half or almond milk
  • 1¼ cups buckwheat groats (kasha), shaken in a fine mesh strainer to remove the chaff
  • 1 tablespoon butter

TOPPINGS (YOUR CHOICE):

  • sliced banana.
  • berries.
  • almond butter or tahini.
  • cottage cheese.
  • pumpkin seeds, sunflower seeds, and cacao nibs.
  • 1 (2-finger) pinch sea salt

Method

  1. In a 5- to 7-quart pressure cooker, combine the water, half-and-half, kasha, and butter
  2. You do not need to stir
  3. Close and lock the lid
  4. Set the burner heat to high
  5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  6. Set a timer to cook for 6 minutes
  7. Remove the pot from the heat
  8. Open the cooker with the Natural Release method; let stand for 10 minutes
  9. At time, if the pressure is not all released, open the valve
  10. Be careful of the steam as you remove the lid
  11. Stir
  12. The mixture should be fairly loose, the grains fluffy and creamy
  13. Serve at once in warm shallow bowls with your choice of, or all of, the toppings

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