Step 1

Add the bulgur wheat, water, and salt to the Instant Pot and stir. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.

Step 2

Press the Pressure Cook button, making sure the “Low Pressure” setting is selected, and set the time. Note that it takes about 5 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)

Step 3

Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid.

Step 4

Open the lid and fluff with a fork. Serve immediately, or store in the refrigerator for 3 to 4 days.