Wheat Berry Pilaf with Edamame Corn and Mushrooms Pressure Cooker Recipe

Recipe Category: Berry


Wheat Berry Pilaf With Edamame Corn And Mushrooms Pressure Cooker Recipe


SERVES 4 – Cooker: 5- to 7-quart – Time: 18 minutes at HIGH pressure

  • 2 tablespoons extra virgin olive oil
  • ½ cup minced white onion or leek (white part only)
  • 3 ounces cremini mushrooms, sliced
  • ¼ cup sliced green onions
  • 1/3 cup finely chopped red bell pepper
  • 1¼ cups wheat berries, sorted, discarding any stones, rinsed, and drained
  • 2½ cups chicken or vegetable broth
  • ½ of a 12-ounce package frozen shelled edamame, thawed
  • ½ cup frozen petite white corn kernels, thawed
  • sea salt and freshly ground black pepper


  1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
  2. Add the onion and cook, stirring a few times, until soft, about 3 minutes
  3. Stir in the mushrooms and cook for 2 minutes
  4. Add the green onions, bell pepper, and wheat berries
  5. Stir and cook for 1 minute
  6. Add the broth and bring to a boil
  7. Close and lock the lid
  8. Set the burner heat to high
  9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  10. Set a timer to cook for 18 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. Stir the corn and edamame into the wheat berries
  16. Let stand a few minutes, with the lid on but not locked, to heat the vegetables
  17. Season to taste with salt and pepper
  18. Serve immediately

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