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bowl of instant pot buckwheat porridge

Instant Pot Buckwheat Porridge {Soaked for Better Digestion, with Stove Top version too}

Instant Pot Buckwheat Porridge is wonderful, affordable comfort food, a gluten-free alternative to oatmeal, for a nourishing hot breakfast. This version is soaked overnight (easy!) to reduce antinutrients.
Course Breakfast, Snack
Cuisine American, Jewish, Russian
Keyword buckwheat, instant pot, kasha, porridge
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 5
Calories 283kcal
Author Megan
Cost $4


  • Instant Pot or other Pressure cooker (or saucepan for stove top version)


  • 4 cups soaking water (This is used for the overnight soaking of the buckwheat, and then discarded in the morning.)
  • 4 cups cooking water
  • 2 cups buckwheat groats, raw
  • 2 tablespoons apple cider vinegar or whey (for dairy option)
  • 2 Tablespoons coconut oil , butter or ghee (for dairy option)
  • 1/2 teaspoon sea salt


  • Overnight Soaking: Place raw buckwheat, soaking water and apple cider vinegar or whey in large glass or ceramic bowl. Cover loosely and leave out at room temperature overnight. In the morning, pour through a fine mesh colander, and rinse well. Proceed with the cooking steps.
  • Place rinsed buckwheat in Instant Pot.
  • Add cooking water, fat of choice and sea salt. Close lid and steam valve.
  • Select "Porridge" button and use "-" button to reduce time to 6 minutes high-pressure cooking time.
  • When timer beeps at the end of the cooking cycle, allow the porridge to steam 15 minutes. Press "Cancel" button and carefully do a QPR (quick pressure release), using a hot pad or dish towel to open the steam valve. Open lid. (If you used broken groats, stir your porridge before serving.)
  • Serve Instant Pot Buckwheat Porridge with your favorite creamy milk, fresh or dried fruit and your favorite sweetener, such a pure maple syrup, raw honey or coconut sugar.

Stove Top Version

  • In a medium saucepan, combine (soaked and rinsed) buckwheat, water, preferred fat and sea salt. Bring to a simmer, then cover and simmer over low heat for 15 to 20 minutes. You'll see steam escaping from the sides of the lid (as with rice while it cooks) while it's still cooking, but the steam will stop when the cooking time has elapsed.
  • Turn off the heat, and allow buckwheat to steam 15 minutes. Serve with toppings.


HERE's a great Organic Raw Buckwheat Groats.

HERE's the best Instant Pot (IMO), if you don't yet have one.


Calories: 283kcal | Carbohydrates: 49g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Sodium: 234mg | Potassium: 313mg | Fiber: 7g | Sugar: 1g | Calcium: 12mg | Iron: 1.5mg