Instant Pot Bulgur Wheat

I can already hear the haters smirking – you don’t have to cook EVERYTHING in the Instant Pot pressure cooker! But truth be told, if you can pressure cook it why not? Especially since it will save you time.

Recently here in the UK the temperatures have soared into the high 30 degrees Celsius. Our homes are just not equipped to withstand this type of heat and I really didn’t fancy adding more heat to an already unbearably hot house.

But of course when it is nearing dinner time and everyone is starving, you have to rustle up something. That was when I decided to make bulgur wheat for our Fig Tabbouleh with Pomegranate glazed Halloumi.

By cooking the bulgur wheat in the Instant Pot you not only eliminate the heat that is generated from stovetop cooking, but you are also saving on electricity. Double bonus!

I have found that whenever I cook Bulgur wheat in the Instant Pot it comes out fluffy and separated whereas on the stovetop it sometimes comes out claggy and stodgy and full of starch.

How to cook Bulgur wheat in the Instant Pot

The first thing you need to do is cut out a circle of parchment paper that will fit the bottom of your steamer basket. If you don’t put the parchment paper (or even foil) on the bottom, your wheat will fall through.

The next thing that is needed is a trivet inside your inner pot before adding 1-2 cups of water. It doesn’t actually matter in this case how much water you add, just make sure it isn’t higher than the trivet otherwise it will defeat the purpose.

Place the parchment paper into your steamer basket and add your wheat. Depending on the recipe you will need about 40g of raw wheat per person. I used about ½ cup of raw wheat per person as this was the main element of our meal.

Place the wheat-filled basket onto the trivet and sprinkle some salt over the wheat before giving it a good stir. If the wheat is in a heap, flatten it out otherwise it will not cook. Next take 1-2 cups of water and pour it all over the wheat, this will drain off so it doesn’t quite matter how much water you are pouring over. You just want to jump-start the moisture process.

Secure the pressure cooker’s lid and set the vent to sealing. Keep pressing the Multigrain setting until the time shows 20 minutes (on my pressure cooker this will be 3 presses of the button). You are good to go!

Once the time is up, do a quick release. Take care when lifting the basket out of the pot as it will be extremely hot. Use you fluffy wheat as desired!

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