Instant Pot Wheat Berries–tender, chewy wheat berries cooked in minutes in your pressure cooker. I like to use them in salads, chili or spaghetti sauce.
Instant Pot Wheat Berries
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Wheat berries have a sweet, nutty flavor. They are tender and chewy. Their flavor works well in savory dishes as well as sweet breakfast dishes. They hold their shape and texture even after cooking for long hours in the slow cooker. These make them great in soups and chilis. I’ve made them many times in the slow cooker but today I wanted to see how they would fare in the Instant Pot.
You’ll want a ratio of 3 parts water to 1 part wheat. I used hard white wheat because that’s what was in my pantry. I set it to manual for 30 minutes and then did a quick release. This method worked wonderfully and now I can make my favorite wheat berry salad with avocados, peppers, jicama and tomatoes! Yum!
What Instant Pot Did You Use?
For this Instant Pot Wheat Berries recipe I used this Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. It’s 6 quarts, so the same size as most slow cookers. It cost me around $80 on Amazon.
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Instant Pot Wheat Berries
Prep Time: 5 minutes- Cook Time: 30 minutes
- Total Time: 35 minutes
Print Recipe
Pin RecipeIngredients
- 3 cups water
- 1 cup wheat berries (I used hard white wheat)
- Pinch of salt
Instructions
- Add water, wheat and salt to Instant Pot. Secure the lid and set the valve to “sealing.”
- Set the manual timer for 30 minutes.
- When the timer beeps you can do a quick release by moving the valve to “venting.”
- Drain the wheat berries and enjoy by themselves or in other recipes.
Notes
I used my 6 quart Instant Pot for this recipe.
–>>Click here for the SLOW COOKER VERSION of this recipe<<–
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I adore wheat berries and this is very helpful! Usually when I make steel-cut oats, I soak the berries, but now that I have a 6-quart IP, I’ll be making them in there so this is great. One steel-cut oat IP recipe I have calls for manual 3 minutes/natural release. Another recipe says saute butter and stir oats in the butter for 3 minutes (nah), then high pressure 10 minutes, natural release. 30 minutes of high pressure for the wheat berries isn’t compatible with the oats. Maybe cooking wheat berries first is key here. THANK YOU!
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