SUPER FAST / QUICK RELEASE / CAN BE VEGAN / GLUTEN-FREE
Quinoa and Buckwheat Risotto
6 servings
In this tweaked take on risotto, there’s no rice. Instead, the buckwheat lends the dish the creamy texture of the Italian classic. It’s faux risotto, a bit healthier than the original and a great match for Bollito Misto (here) or Perfect Seared Chicken Breasts (here).
2 tablespoons vegetable, corn, or canola oil; or butter
1 medium yellow onion, chopped (1 cup)
1¼ cups raw red or white quinoa, rinsed in a fine-mesh sieve or a colander lined with cheesecloth
¼ cup raw buckwheat groats (do not use kasha—aka toasted buckwheat groats)
¼ cup dry white wine, such as Chardonnay
3½ cups vegetable or chicken broth
One 14-ounce can diced tomatoes (1¾ cups)
1 teaspoon dried thyme
¼ teaspoon grated nutmeg
¼ teaspoon table salt
1 ounce finely grated Parmigiano-Reggiano (½ cup—optional)
1.
Press the button for: SAUTÉ
Set it for: MEDIUM, NORMAL, or CUSTOM 300°F
Set the time for: 10 minutes
If necessary, press: START
2. Warm the oil for a minute or two (or melt the butter) in a 6- or 8-quart cooker. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Stir in the quinoa and buckwheat groats until coated in the fat.
3. Pour in the wine and scrape up every speck of browned stuff on the pot’s bottom. Turn off the SAUTÉ function. Stir in the broth, tomatoes, thyme, nutmeg, and salt. Lock the lid onto the cooker.
4.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 6 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: PRESSURE COOK or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 8 minutes with the KEEP WARM setting off
If necessary, press: START
5. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Stir in the cheese (if using). Set the lid askew over the pot for 5 minutes to blend the flavors. Stir again before serving.