Rinse the buckwheat by putting in a sieve, and rinse it under running water.

Add water and buckwheat to the pressure cooker. Add salt, and optionally some oil or butter. Close lid with vent in sealing position. Start the pressure cooker in MANUAL or pressure cook mode at high pressure for 5 minutes.

When the pressure cooker beeps, do 10 minutes natural pressure release, which means release the pressure and open the lid 10 minutes after it beeps.

Fluff with a fork. Then take the steel insert out of the instant pot, so that the bottom layer does not overcook. Buckwheat is ready to be served.

Add 1 cup water to the main steel insert of the pressure cooker and place trivet in the steel insert. Add water, buckwheat, salt and oil to a steel bowl. Place the bowl on the trivet. Close the lid of the pressure cooker with vent in sealing position. Set in pressure cook or manual mode for 8 minutes at high pressure. When the pressure cooker beeps, do 10 minutes natural pressure release, which means release the pressure and open the lid 10 minutes after it beeps.

Add 2 cups water, 1 cup kasha, 1 teaspoon salt and 1-2 teaspoon oil to a pot. Set it on medium-high heat, and bring to a boil.Now lower the heat and cover with a lid. Cook for about 10 minutes. Then remove from heat.Let it rest for another 15-20 minutes. Then fluff with a fork, and serve.