Instant Pot Recipes - Posh Plate

Buckwheat Salad

Jillian Wade — Fri, 14 Apr 2023 20:28:00 +0000

Get your taste buds tingling with this Spicy Buckwheat Salad with colorful veggies. It’s perfect for a healthy lunch or a side dish.

This recipe costs approximately $8.67 to make. The recipe makes six servings for about $1.44 per serving.

For more salad options, try Brussels Sprout Salad, Dandelion Salad with Avocado CaesarDressing, and Quinoa Kisir Salad.

Buckwheat Salad

Undoubtedly, this spicy buckwheat salad is tasty and versatile. It is free of oil and gluten and offers dairy-free alternatives. The salad incorporates chewy bulgar that’s cooked with roasted sweet corn, forming the base of a delightful dish.

With a tangy lime flavor, a smoky touch from chili powder, and a perfectly creamy texture from cashews, the dressing is a delightful balance of flavors.

The thought of making a dressing without oil may seem daunting, but fear not – it’s simpler than you think! The key to achieving a creamy texture is to soak the cashews correctly.

Ingredients and Estimated Cost:

Recipe Cost: $8.67

Per Serving Cost: $1.44

1 cup buckwheat oats – $2.80
¾ teaspoon kosher salt – $0.06
1 cup frozen or canned corn – $0.42
½ bunch cilantro – $0.24
½ cup purple cabbage – $0.18
2 green onions – $0.14
1 large jalapeno – $0.20
1 red pepper – $1.24
⅓ cup dairy-free crumbled feta cheese – $1.75
⅔ cup boiling water – $0.00
⅓ cup raw cashews unsalted – $1.28
1 lime – $0.25
¼ teaspoon chili powder – $0.01
¼ teaspoon garlic powder – $0.01
1 teaspoon pure maple syrup – $0.09

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in April 2023.

How To Make Buckwheat Salad

***For complete recipe instructions, see the recipe card below.

First, cook the Buckwheat groats.
Then, add the groats, roasted corn, water, kosher salt, and pepper to the Instant Pot.
Cook for ten minutes on the rice setting.
Next, add the boiling hot water and cashews to a high-speed blender and put the lid on. All it to sit for ten minutes.
Then, add the juice of the lime, chili powder, garlic powder, maple syrup, and salt and blend until smooth.
Add more water or more cashews as needed.
Release the pressure from the Instant Pot, and then place the groats and corn in a large mixing bowl.
After the groats and corn have cooled, add in the cilantro, purple cabbage, green onion, jalapenos, and red bell pepper. Toss the ingredients together.
Finally, toss the dressing with the ingredients until fully coated and garnish with additional slices of jalapeno, and feta cheese.

Recipe Variations

You can use any color of sweet bell pepper you have on hand.
You can use parsley instead of cilantro.
Omit the feta cheese entirely, or use dairy-free feta instead.
Use lemon instead of lime if necessary.

Storage Tips

SERVE: You can keep the salad out for no longer than two hours before it needs to be stored and refrigerated.

STORE: Place the Buckwheat Salad in an airtight container and store it for 3-4 days.

FREEZE: This salad does not freeze and defrost well, so I do not recommend freezing it.

Recipe FAQs

What is buckwheat?

Buckwheat is a plant cultivated for its grain-like seeds. Buckwheat is gluten-free. While its name suggests otherwise, it is unrelated to wheat since it is not grass. Instead, it is related to rhubarb. Buckwheat is nutritious with protein, minerals, and B vitamins.

How to cook buckwheat?

One easy way to cook buckwheat is to treat it like rice. Add the buckwheat groats and salt to the instant pot, push the rice button, and cook for 10 minutes.

Does buckwheat taste like rice?

Buckwheat has a stronger taste than rice which is nutty and slightly bitter. It can be substituted for rice in most recipes and is more nutritious.

Tips For Making Chili Lime Dressing

The thought of making a dressing without oil may seem daunting, but fear not – it’s simpler than you think! The key to achieving a creamy texture is to soak the cashews.
Sometimes, I do not have the time or forget to soak the cashews overnight. That’s ok. I have a special tip. If you soak the cashews in boiling water and set them aside for at least 10 minutes, this can speed up the process and still achieve that creamy consistency we seek.
I usually let the cashews soak in the blender with a lid before adding additional ingredients.

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5 from 4 votes

Buckwheat Salad

Get your taste buds tingling with this Spicy Buckwheat Salad with colorful veggies. It's perfect for a healthy lunch or a side dish.

Course Salads

Cuisine American

Keyword buckwheat, salad

Prep Time 45

Total Time 45

Servings people

Calories 237kcal

Author Jillian

Cost $8.67

Equipment

pan
instant pot
Measuring cups and spoons
Liquid measuring cup
Blender
Wooden mixing spoon
Mixing bowl
salad tongs

Ingredients

1 cup buckwheat oats
½ tsp kosher salt
1 cup frozen or canned corn strained
Pepper to taste
½ bunch cilantro (about ⅓ cup chopped)
½ cup finely chopped purple cabbage
2 green onions thinly sliced
1 large jalapeno seeds removed and finely chopped
1 large red pepper bell pepper (about 1 ½ cup, finely chopped)
⅓ cup crumbled feta cheese

CHILI LIME DRESSING

⅔ cup boiling water
⅓ cup Raw cashews unsalted
1 lime juiced
¼ tsp chili powder
¼ tsp garlic powder
1 tsp pure maple syrup
¼ tsp kosher salt

US Customary – Metric

Instructions

COOK BUCKWHEAT GROATS:

Add the groats, roasted corn, water (or vegetable broth), kosher salt, and pepper to the instant pot.
Push the rice button or cook for 10 minutes. While that’s cooking, let’s make the chili lime dressing.

MAKE CHILI LIME DRESSING:

Add the boiling water and cashews to a high-speed blender. Put the lid on. Allow the cashews to soak for 10 minutes.
When ready, pop open that lid and add the juice of the lime, chili powder, garlic powder, maple syrup, and salt and pepper to taste.
Blend until a smooth and creamy dressing forms.
Add a little more hot water if the sauce is too thick. Or, add more soaked cashews if the sauce is too thin.

PUTTING IT ALL TOGETHER:

Open the nozzle to the instant pot to release all of the pressure that it has accumulated.
Transfer the groats and corn to a large mixing bowl. Allow to cool completely.
Once cooled, add the cilantro, purple cabbage, green onion, jalapenos, and red bell pepper, and toss generously to combine all ingredients.
Add the creamy-dreamy chili lime dressing and toss until all ingredients are fully coated.
Garnish with additional slices of jalapeno and feta.

Video

Notes

Make it vegan. Omit the cheese or use dairy-free instead.

Don’t have limes? Use lemons instead.

Don’t like cilantro? Use parsley.

Don’t like spice? Add half the amount or simply omit it.

How long does this recipe last? Store in an air-tight container for up to 3 days.

Nutrition

Posh Plate - Healthy Feel-Good Recipes

Instant Pot Kuru Fasulye (Turkish Stew)

Jillian Wade — Tue, 07 Feb 2023 21:18:00 +0000

Instant Pot Kuru Fasulye (Turkish Stew)

Instant Pot Kuru Fasulye is a Turkish Stew with white beans cooked with spicy Turkish sausage, aromatic oregano, and the perfect amount of garlic.

It costs approximately $7.66 to make this soup. The soup makes six servings for about $1.27 per serving.

I love cooking with the Instant Pot. For more great recipes made in the Instant Pot, try my Instant Pot Mexican Beef and Instant Pot Spaghetti Squash.

Let me say that I have made this dish many, many times. It’s the best-ever-crowed-pleasing dish. It feeds many, and leftovers are great.

I like to cook the sausage in with the onions and garlic until the onions are translucent and the meat gets nice and crispy ( just a lil’ bit).

This Turkish Soup is filling, nutritious, and comes together easily. I love the wholesome flavors from the blend of spices that soothe the soul on a chilly night.

Ingredients and Estimated Cost:

Recipe Cost: $7.66

Per Serving Cost: $1.27

6 cups dried beans – $1.35
2 Tablespoons olive oil – $0.22
¾ cup Turkish sausage – $1.37
¾ cup red onion – $1.18
3 cloves garlic – $0.12
1 teaspoon dried oregano – $0.05
2 Tablespoons red pepper paste – $0.84
1 teaspoon kosher salt – $0.01
4 cups water – $2.52

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in February 2023.

How To Make Kuru Fasulye

***For complete recipe instructions, see the recipe card below.

First, presoak the dried beans overnight.
Then, push the saute button on your Instant Pot and add the olive oil, onions, garlic, Turkish sausage, salt, and pepper into the pot. Cook them until the onions have softened and the sausage is slightly crispy.
Next, add the red pepper paste and oregano to the onion and sausage mixture. Cook for thirty seconds to fry the paste.
Add the beans and water and put the lid on. Turn off the saute button, set the Instant Pot to the soup function, and cook for thirty minutes.
Finally, release the valve when the timer goes off. Ladle the soup into bowls and garnish with parsley and red pepper flakes.

Recipe Variations

Make it vegan by simply omitting the sausage.
If you are unable to find Turkish Sucuk sausage, feel free to use Chorizo, vegan Chorizo, Valencian sausage, Linguíça, or nothing at all.
I used water in this recipe, but feel free to use any low-sodium broth of your choice. When doing so, cut the recommended salt in the recipe card in half. In other words, instead of adding 1 tsp of kosher salt, add ½ tsp.

Storage Tips

SERVE: Serve with chopped fresh parsley and red pepper flakes (both optional). You can keep the stew out for no longer than two hours before it needs to be covered and refrigerated.

STORE: Place the Turkish Stew in an airtight container and store it for up to four days in the refrigerator.

FREEZE: Once cooled, place the stew in a freezer-safe container or storage bag. Freeze for 5-6 months.

THAW: Thaw overnight in the refrigerator.

REHEAT: Add the stew to a pot or saucepan and reheat on the stovetop until heated through.

Recipe FAQs

What is soup setting on instant pot?

This is one of my favorite features of the Instant Pot. With this feature, there is no guesswork in how long to cook the soup or for how long. The soup setting is pre-programmed to cook for thirty minutes on HIGH pressure.

Is it better to slow cook or pressure cook soup?

Both cooking methods provide fantastic results. I love slow cooking when I need a hands-off approach in the kitchen. But when I need something fast and simple, the Instant Pot is the way to go!

Can you overcook soup in a pressure cooker?

Yes, cooking vegetables or pasta excessively in the Instant Pot can produce soft and mushy ingredients. You should be fine as long as you stick with the pre-programmed settings.

More Soups and Stews

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4.72 from 7 votes

Instant Pot Kuru Fasulye (Turkish Stew)

Instant Pot Kuru Fasulye is a Turkish Stew with white beans cooked with spicy Turkish sausage, aromatic oregano, and the perfect amount of garlic.

Course Main Dish

Cuisine Turkish

Keyword instant pot, stew, Turkish

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 273kcal

Author Jillian

Cost $7.66

Equipment

instant pot
Measuring cups and spoons
Cutting board
Chef’s knife
Liquid measuring cup

Ingredients

6 cups dried beans that were soaked overnight about ¾ of a 16 oz bag of dried beans
2 tbsp olive oil
¾ cup small dice spicy turkish sausage about 4 oz
¾ cup red onion small dice (about 1 small onion)
3 cloves of garlic finely chopped
1 tsp dried oregano
2 tbsp heaping of red pepper paste
1 tsp kosher salt reduce to ½ tsp if using low-sodium broth
4 cups of water or low-sodium broth of choice

FOR SERVING:

chopped fresh parsley optional
red pepper flakes optional

US Customary – Metric

Instructions

Presoak the dried beans overnight. Set aside.
Push the saute button on your instant pot. Add the olive oil, onions, garlic, Turkish sausage, salt, and pepper into the pot. Cook until the onions have softened and the sausage gets a little crispy.
Next, add the red pepper paste, and oregano to the onion and sausage mixture. Cook for about 30 seconds or so to fry the paste. The oil and everything in it will turn a deep red color at this point.
When ready, add in the white beans, water (or low-sodium broth), and put the lid on. Turn off the saute button and set the instant pot to the soup/stew button or cook for 30-minutes.
When the timer goes off, turn the steam release valve to release the build-up steam. Open the pot and generously ladle the desired amount of stew into your favorite bowl.
Garnish with chopped fresh parsley and red pepper flakes (both optional).
Enjoy!

Nutrition

Posh Plate - Healthy Feel-Good Recipes