Basic Wheat Berries Pressure Cooker Recipe

Recipe Category: Grain


Basic Wheat Berries Pressure Cooker Recipe


Makes about 4½ cups – Cooker: 5- to 7-quart – Time: 2 minutes at HIGH pressure

  • 2 cups wheat berries, sorted, discarding any stones
  • 6 cups water
  • 2 tablespoons olive oil


  1. Place the wheat berries in a dry skillet over medium-high heat
  2. Toast, stirring constantly, until the grains pop and deepen in color, about 4 minutes
  3. This step is optional, but many cooks like this flavor a bit better than the raw grain
  4. Rinse the wheat berries well under cool running water
  5. Combine with the water and oil in a 5- to 7-quart pressure cooker
  6. Close and lock the lid
  7. Set the burner heat to high
  8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  9. Set a timer to cook for 25 minutes
  10. If you soak the berries overnight, cook time will be 10 minutes
  11. Remove the pot from the heat
  12. Open the cooker with the Natural Release method; let stand for 15 minutes
  13. At time, if the pressure is not all released, open the valve
  14. Be careful of the steam as you remove the lid
  15. Drain well in a fine mesh strainer and rinse off the starch
  16. Spoon out the cooked grain to a serving bowl to serve immediately, or let stand, uncovered, at room temperature until cooled and place in a storage container in the refrigerator up to 2 days, or freeze up to 2 months, to use in salads, chili, breakfast cereal, or soups

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