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Buckwheat salad with chopped herbs and a tangy dressing.

Instant Pot Bulgur Pilaf

Diana
Bulgur pilaf is an excellent alternative to rice or potatoes, and it is a snap to fix and cook in the Instant Pot pressure cooker.
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Servings 4 servings
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Course Grains, Instant Pot
Prep Time 5 minutes
Cook Time 12 minutes

Ingredients
  

  • 1 tablespoon vegetable oil, or butter or ghee
  • 4 green onions, chopped, white and light green separated from the dark green
  • 3 cloves garlic, pressed
  • 1 cup bulgur wheat, coarse
  • 1 3/4 cups chicken stock, vegetable broth for vegetarian or vegan
  • 1/2 teaspoon kosher salt, or to taste, depending on stock saltiness
  • Optional garnishes: chopped green onion tops, parsley, or Parmesan cheese

Instructions

  • Sauté: Select the sauté button and add the oil to the Instant Pot. When the oil is hot, add the green onions and cook, stirring, for 1 minute. Add the garlic and cook for an additional 1 minute. Add the bulgur and continue to cook for 1 minute. Cancel the sauté function and add the chicken stock and 1/2 teaspoon of kosher salt. 
    Freshly toasted buckwheat grains in a glass bowl on gray wooden surface.
  • Pressure Cook: Secure the Instant Pot lid and make sure the steam release valve is set to the sealing position. Choose the rice button for 12 minutes. Alternatively, select 'pressure cook' with low pressure for 12 minutes. When the time is up, perform a quick release. 
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  • Finish and Serve: Add the green onion tops and parsley, and fluff with a fork. Enjoy! 
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Keyword bulgur wheat, instant pot bulgur pilaf, instant pot side dish
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