Serving: 2

Prep Time: 15 minutes
Cook Time: 25 minutes


1 cup of buckwheat

1 cup of pineapple, diced

4 oranges, peeled and diced

5 garlic cloves, minced

1 red pepper, chopped

1 red onion, chopped

2 teaspoon paprika

4 cups of vegetable broth

1 can coconut milk

chives, red pepper and cilantro for garnish nutmeg

How to Prepare:

Boil the buckwheat to half-cooked and set aside.
Set your Instant Pot to sauté mode and stew the onion and garlic for 5 minutes until clear and caramelized, add ¼ cup of broth.
Add all the remaining ingredients and stir in the buckwheat.
Close the lid and cook on a MEDIUM pressure for 20 minutes
Release the pressure naturally over 10 minutes
Portion the buckwheat into two plates and dollop each plate with the nutmeg.
Serve the buckwheat and garnish with a bit of chives, red pepper, and cilantro.

Nutrition (Per Serving): Calories: 162; Fat: 32g; Carbohydrates: 100g; Protein: 29g