This vegan Cranberry Kasha Pilaf is a perfectly sweet, tart and delicious dish that makes a great side or main dish, especially around the holidays. It’s quite easy to make in your pressure cooker, and it’s crazy delicious!
What Makes Instant Pot Kasha So Great?
- Fast - Done in under 30 minutes .
- Easy - A simple pour and cook recipe .
- Versatile - Add it to a variety of recipes to make them more filling.
- Vegetarian - A great way to switch things up with your next meatless meal.
How To Make Kasha In The Instant Pot
Making kasha in the pressure cooker is incredibly simple. You can have an easy buckwheat kasha recipe in a fraction of the time with the help of your Instant Pot. Here’s how you do it:
- Place buckwheat, water, and salt into the Instant Pot .
- Close the lid. Select PRESSURE COOK and set the pot at high pressure for 15 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
- When the buckwheat is cooked, fluff up the grains with a fork.
Is Kasha The Same As Buckwheat?
Though they’re quite similar, they aren’t the same thing. The real difference is that kasha is toasted. Toasted buckwheat cooks considerably faster than buckwheat, cooking in about half the time.
The toasting also brings out the nuttiness of the buckwheat, which really adds a lot to the Cranberry Kasha Pilaf recipe.
Why Is My Kasha Mushy?
Properly cooked kasha shouldn’t be mushy. In fact, it should be delightfully fluffy when prepared correctly. Kasha can become mushy when it is overcooked. Since pressure cookers are known to cook things at a rapid speed, it can be easy to overcook this grain.
To avoid overcooking your Instant Pot Kasha, make sure you follow my cooking directions specifically. Failure to do this will leave you with a pan full of mushy kasha.
How To Cook Other Tasty Grains
If you love how this kasha turned out in your pressure cooker, check out my posts on how to cook some of my favorite grains:
- How to cook quinoa
- Perfect Instant Pot Jasmine rice
- How to cook barley
- Perfect pressure cooker rice
Why You Need To Try Instant Pot Cranberry Kasha Pilaf
I love the combination of textures and tastes in this Cranberry Kasha Pilaf—or is it a salad? Either way, it’s absolutely delicious.
The pleasantly chewy kasha, the soft tart cranberries, the toasted, nutty walnuts, and the slightly bitter kale all make a colorful and tasty dish.
It’s a delicious vegan pilaf like you’ve never had before, and there’s something oh so comforting about it.
I know this dish may sound a little out of the ordinary, but that’s what I specialize in. This is one of those moments where you just need to #trustUrvashi.
Sometimes I just think something tastes good in my head, so I go ahead and whip it up in my kitchen. Sometimes it works out, and sometimes it doesn’t. But let me assure you, this Cranberry Kasha Pilaf is definitely one of those times where it worked out great!
This Cranberry Kasha Pilaf makes a wonderful vegan main or side dish. It can be enjoyed either warm or cold the next day as a delightful salad.
It also makes a wonderful addition to the table at a holiday get together. No matter how you decide to enjoy it, it’s sure to leave your tastebuds happy and your stomach full. Now let’s get to making it.
How To Make Cranberry Kasha Pilaf
- Place buckwheat, cranberries, water, and salt into the Instant Pot .
- Close the lid. Select PRESSURE COOK and set the pot at high pressure for 15 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
- Meanwhile, place kale, olive oil, salt, and orange zest in a large mixing bowl . Using your clean hands, mix together the ingredients, mashing and macerating the kale as you go. This will help soften the kale, reduce some of the bitterness, and allow the seasonings to penetrate.
- When the buckwheat is cooked, fluff up the grains with a fork.
- Divide kale into four for the main course or 6 plates for a side dish. Place the kasha on top of the kale, and top with walnuts before serving. Or do what I do, which is to mix everything into one big bowl and serve.
How Should I Serve This Cranberry Kasha Pilaf?
- Add a fried egg on the side for each person, and dinner is served in a jiffy.
- Use the leftovers as a cold salad the next day with just a dash of vinegar and oil for an easy dressing.
Love Cranberries? Check Out These Recipes!
- These Cranberry Brussels Sprouts are a delightful twist on a classic side dish. These are brussels sprouts like you’ve never had them before!
- Warm your soul with this deliciously spiced Instant Pot Cranberry Millet Porridge . It’s a simple recipe that’s a perfect way to make millet porridge without all the fuss and babysitting for traditional millet porridge recipes.
- This spicy, sweet, and tangy Cranberry Chutney will wow your guests and make a wonderful addition to your cheese tray, besides providing an exotic flavor at your dinner table!
- These Cranberry Meatballs are the perfect appetizer for your next get together. Make a delicious party food in just 10 minutes with 6 simple ingredients!
Cranberry Kasha Pilaf
Equipment
- Instant Pot
- Mixing Bowl
Ingredients
- ▢ 1 cup Kasha , (toasted buckwheat oats)
- ▢ 1 cup Dried Cranberries
- ▢ 1 cup Water
- ▢ 1 teaspoon Kosher Salt
For The Salad
- ▢ 1 cup chopped walnuts , toasted
- ▢ 4 cups chopped kale
- ▢ 2 tablespoons Olive Oil
- ▢ 1 teaspoon Kosher Salt
- ▢ 2 tablespoons orange zest
Instructions
- Place buckwheat, cranberries, water, and salt into the Instant Pot .
- Close the lid. Select PRESSURE COOK and set the pot at high pressure for 15 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
- Meanwhile, place kale, olive oil, salt, and orange zest in a large mixing bowl . Using your clean hands, mix together the ingredients, mashing and macerating the kale as you go. This will help soften the kale, reduce some of the bitterness, and allow the seasonings to penetrate.
- When the buckwheat is cooked, fluff up the grains with a fork.
- Divide kale into four for a main course or 6 plates for a side dish. Place the kasha on top of the kale, and top with walnuts before serving. Or do what I do, which is mix everything into one big bowl and serve.
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Originally Published April 22, 2019
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Cranberry Kasha Pilaf
Ingredients
- 1 cup Kasha (toasted buckwheat oats)
- 1 cup Dried Cranberries
- 1 cup Water
- 1 teaspoon Kosher Salt
For The Salad
- 1 cup chopped walnuts toasted
- 4 cups chopped kale
- 2 tablespoons Olive Oil
- 1 teaspoon Kosher Salt
- 2 tablespoons orange zest
Instructions
- Place buckwheat, cranberries, water, and salt into the Instant Pot .
- Close the lid. Select PRESSURE COOK and set the pot at high pressure for 15 minutes. At the end of the cooking time, allow the pot to rest undisturbed for 10 minutes and then release all remaining pressure.
- Meanwhile, place kale, olive oil, salt, and orange zest in a large mixing bowl . Using your clean hands, mix together the ingredients, mashing and macerating the kale as you go. This will help soften the kale, reduce some of the bitterness, and allow the seasonings to penetrate.
- When the buckwheat is cooked, fluff up the grains with a fork.
- Divide kale into four for a main course or 6 plates for a side dish. Place the kasha on top of the kale, and top with walnuts before serving. Or do what I do, which is mix everything into one big bowl and serve.
Cranberry Kasha Pilaf https://twosleevers.com/cranberry-kasha-pilaf/
For the days you’re tired and hurried, here’s a 30-minute Instant Pot Pork Chops and Rice recipe that requires almost no effort. Tender pork chops, comforting soft rice, and veggies your kids will actually eat.
Why You’ll Love This Perfect Pork Chop Recipe
- Easy. Set your Instant Pot for 5 minutes and walk away.
- Fast. Start to finish done in under 30 minutes .
- Family-friendly. A great way to sneak in some veggies.
- Meal prep. Freezes and reheats with ease.
- Delicious. So great you’ll add it to your dinner rotation.
- Little Cleanup. One pot, pour and cook meal .
This Instant Pot Pork Chops and Rice recipe delivers tender, flavorful meat and fluffy rice in a single pot, making it a quick, hearty, and family-approved dinner that’s as easy as it is delicious.
What Kind of Veggies Can I Use In This Recipe?
- Frozen Mixed Veggies
- Julienned Carrots
- Peas
- Frozen Green Beans
- Frozen Corn
Really, the possibilities are endless. As long as you don’t use starchy vegetables like potatoes.
The reason NOT to use potatoes or other super starchy things is that those vegetables ABSORB water to help the starch cook. You will likely not have enough water if you did that.
Why Are My Instant Pot Pork Chops Tough?
If your pork chops are tough after cooking, it’s likely because you have overcooked them.
Wondering how long to cook pork chops ?
Follow my cooking times exactly for this recipe and you will have perfect Instant Pot Pork Chops every time.
How Can You Tell If Pork Chops Are Done?
- Time. Cook under high pressure for 5 minutes with a 10 minute natural release.
- Temperature. Use a meat thermometer to check for an internal temperature of at least 145F.
- Texture. Pork chops should not be tough or chewy.
Can You Use Bone In Pork Chops?
Yes, you can. I would recommend you use a thin pork chop for this Instant Pot pork chops recipe , whether it has a bone or not so that the pork chop and rice cook at the same time.
Ingredients You’ll Need
- 1 tablespoon Oil- Used to sauté the onions and sear the pork chops before pressure cooking.
- 1 cup Onion- Adds natural sweetness and depth of flavor. As the onions cook down, they infuse the rice and pork chops with a savory, aromatic base.
- 1 cup Basmati Rice- The main carbohydrate in the dish, basmati rice cooks up fluffy and absorbs the flavorful cooking liquid from the pork chops and broth.
- 1 teaspoon Salt- Enhances the overall flavor of the dish, balancing the richness of the pork and helping the seasonings meld together.
- 1 teaspoon Black Pepper- Adds a gentle kick of spice and warmth that complements the savory flavors of the pork and rice.
- 4 Pork Chops- Thin-cut pork chops cook quickly and evenly under pressure, becoming tender and flavorful as they release juices into the rice.
- 1 cup Water- Provides the necessary liquid for the Instant Pot to build pressure and cook the rice properly.
- 1/2 cup Mixed Vegetables- Adds color, texture, and nutritional balance to the dish. The combination of peas, carrots, corn, or green beans gives the meal a wholesome, home-cooked feel.
- 1 Carrot- The thin strips cook quickly, blending beautifully with the rice and vegetables while adding visual appeal.
How To Make Instant Pot Pork Chops and Rice
- For this easy pork chops recipe , add oil, onions, rice, salt and pepper into the Instant Pot . You do not need to sauté anything. Yup, you read that right. The pressure cooker will take care of all the cooking for you.
- Place pork chops on top of the rice. Pour in water and push down the rice to ensure it’s covered by the water.
Add whatever vegetables you intend to use. DO NOT STIR. You want these vegetables on top so that they won’t overcook.
Set the Instant Pot or electric pressure cooker to 5 minutes. At the end of the cook time, let it rest undisturbed for 10 minutes. This is important cook time for the Pressure Cooker Pork Chops , so do not rush it.
- Ready to serve! Cooking pork chops has never been so easy. They will be completely cooked. The rice will be soft and therefore well loved by kids and grown ups alike.
Tips & Tricks
Making Instant Pot Pork Chops and Rice is a comforting, one-pot meal that combines juicy pork chops with perfectly cooked rice, all infused with rich, savory flavor. Here are some helpful tips and tricks to ensure it turns out perfectly every time:
- This is a thin pork chop recipe so they cook with the rice. You can use boneless pork chops as well.
- Do not exceed the quantity of vegetables called for, as you will have way too much water and mushy rice if you do that.
- This bone in or boneless pork chop recipe makes very soft rice so use the longest grain rice you can find and don’t add extra water.
- The pork chops and vegetables will release plenty of water.
- Be sure the rice is well covered with water; push it down if you need to.
- If you double the recipe. use only 1 3/4 cups of water.
- If you’re wondering how to cook boneless pork chops with this recipe, don’t fret. Just follow the directions for bone in pork chop recipes listed below.
Variations
Creating variations of Instant Pot Pork Chops and Rice is a fantastic way to keep this meal interesting and cater to different tastes. Here are several delicious twists you can try:
- Mexican-Style Pork Chops and Rice - Season the pork chops with a blend of cumin, chili powder, and paprika. Cook with salsa and a can of black beans. Serve over rice with a sprinkle of cilantro and a squeeze of lime juice for a zesty flavor.
- Italian-Inspired - Use Italian seasoning on the pork chops and cook with diced tomatoes and a splash of balsamic vinegar. Mix with cooked rice, fresh basil, and top with grated Parmesan cheese.
- Asian Flair - Marinate the pork chops in a mix of soy sauce, ginger, and garlic before cooking. Serve with rice cooked in chicken broth and a touch of sesame oil. Top with green onions and a drizzle of hoisin sauce.
- Cajun Twist - Season the pork chops with Cajun spices . Cook with diced bell peppers, onion, and celery. Mix in cooked rice and a bit of chicken broth for a spicy, southern-inspired dish.
What To Serve With Instant Pot Pork Chops
Serving Instant Pot Pork Chops with complementary side dishes can turn this main course into a well-rounded and satisfying meal. Here are some great options to consider:
- Salads - A crisp green salad with a light vinaigrette or Caesar dressing. Add ingredients like cherry tomatoes, cucumbers, and red onions for extra crunch and flavor. A coleslaw or a carrot salad for a sweet and tangy side.
- Breads - Dinner rolls, garlic bread, or a crusty baguette to soak up any sauce or juices. Cornbread or cheesy biscuits for a Southern-style accompaniment.
- Applesauce or Fruit Compotes - Homemade applesauce or a chunky fruit compote, which traditionally pairs well with pork. A warm spiced apple or pear compote can add a sweet and comforting element.
- Soups - A light vegetable soup or a creamy squash soup as a starter. A simple broth-based soup like chicken noodle or minestrone.
How Long Do They Last?
Instant Pot Pork Chops and Rice will stay fresh in the refrigerator for up to 4 days when stored in an airtight container. Allow the dish to cool completely before refrigerating to prevent excess moisture, which can make the rice mushy.
When reheating, warm it gently in the microwave or on the stovetop with a splash of broth or water to restore the rice’s texture and keep the pork tender.
Can You Freeze Them?
For longer storage, you can freeze it for up to 2 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating for the best flavor and consistency.
Want MoreInstant PotRecipes?
- Instant Pot Butter Chicken is an easy 30-minute dinner and you can make rice on top of it, as the video shows.
- Pressure Cooker Rice and Dal is a great vegetarian rice dinner.
- This Lebanese Lentil and Rice dish is another great Vegetarian Instant Pot recipe .
- Instant Pot Indian Khichadi is comfort food in a bowl!
- Instant Pot Risotto with Shrimp is another one-pot comfort meal.
- Buffalo chicken casserole for the days you want low carb recipes
- You might also like low carb Chicken Biryani that uses riced cauliflower.
- Chicken and Mushrooms are a great combo.
- My kids love Instant Pot Pork Chops with Rice and Vegetables
- Zucchini Lasagna - You won’t even miss the pasta.
- Haluski Recipe - A wonderful cabbage and noodles recipe.
So the next time you’re looking for a quick, yet family friendly dinner to cook up, make this Instant Pot Pork Chops and Rice! Your family is sure to love how it tastes, and you’re sure to love how little effort is involved in making it!
Instant Pot Pork Chops | Easy Pork Chops and Rice Recipe
Ingredients
- ▢ 1 tablespoon ( 1 tablespoon ) Oil
- ▢ 1 cup ( 160 g ) Onion , chopped
- ▢ 1 cup ( 185 g ) Basmati Rice , rinsed
- ▢ 1 tsp ( 1 tsp ) Kosher Salt
- ▢ 1 tsp ( 1 tsp ) Ground Black Pepper
- ▢ 4 ( 4 ) pork chops, , thin cut
- ▢ 1 cup ( 187.5 g ) Water
- ▢ 1/2 cup ( 91 g ) mixed vegetables, , frozen
- ▢ 1 ( 1 ) carrot , julienned
Instructions
- Place all ingredients into the inner liner of your pressure cooker in the order listed. Oil and onions at the bottom, rice with salt and pepper on top of that, pork chops on the rice, pour water and strew about the vegetables on top.
- Be absolutely sure that the rice is sitting under the water otherwise it will not cook. If you use potatoes or other starchy vegetables, you may need to add water. If you don’t rinse your rice, you may need to add a little extra water.
- Cook at High Pressure for 5 minutes, and allow it to release pressure naturally for 10 minutes. Release any remaining pressure, and serve.
Watch The Video
- Use thin pork chops so they cook with the rice.
- Do not exceed the quantities of vegetables called for, as you will have way too much water and mushy rice if you do that.
- This recipe makes a very soft rice so use the longest grain rice you can find and don’t add extra water.
- The pork chops and vegetables will release plenty of water.
- Be sure the rice is well covered with water; push it down if you need to. If you don’t your rice will not cook.
- If you have an 8 quart, DOUBLE THE RECIPE. Otherwise you may get a burn message
- Be sure to rinse the rice, else you may not have enough water in the recipe, and your rice may be very starchy and stick.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
