bulgur wheat recipe

Bulgur wheat is a nutritious ancient whole wheat grain, and guess what? You can cook it in a pressure cooker. Here's how to make Instant Pot bulgur.

Instant Pot Bulgur Wheat

fine- or medium-grind bulgur wheat*

water

garlic powder

oregano

salt

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.

Cook on low pressure for 12 minutes

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.)

Quick release

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.

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

A beautiful bulgur bowl packed with charred chicken and a fistful of delicious herbs and spices.

Smoky Chicken Bulgur Bowl

Parsley

Pul Biber

Tomato Purée

Lemon

Natural Yoghurt

Boneless Skinless Chicken Thigh

Water

Pomegranate Molasses

Bulgur Wheat

Mint

Pomegranate Seeds

Salt

Black Pepper

Heat the oven to 200°C. Thinly slice the parsley stems and set aside. Reserve the leaves for later.

Combine the pul biber, half the tomato purée, the juice of a lemon, thinly sliced parsley stems, and half the yoghurt in a large bowl. Add the chicken, mix well so that it’s all coated, then transfer the marinated chicken to a greased baking tray. Roast for 15-25 mins until cooked through, then remove.

Switch the grill to high and grill the chicken until starting to char. Flip and continue cooking until the chicken is charred in places on both sides.

Meanwhile, pour the water and olive oil into a saucepan. Add the remaining tomato purée and two-thirds of the pomegranate molasses, season with salt and bring the mixture to a boil. Once boiling, tip the bulgur wheat in, let it come back to the boil, then cover and turn the heat down to low. Cook for 10 mins until the bulgur has absorbed the water. Once absorbed, use a fork to fluff it up. Taste and season with the juice of a lemon and more salt, if needed.

Pick the mint leaves and thinly slice one-third of it. Transfer the sliced mint to a bowl along with the remaining yoghurt, the zest of half a lemon and a squeeze of juice. Mix well and season with salt and pepper. Set aside.

Toss the parsley leaves and remaining mint leaves with the pomegranate seeds and a drizzle of olive oil. Before serving, add the remaining pomegranate molasses and toss.

Divide the bulgur between serving plates. Top with the chicken skewers and pomegranate salad. Finish with a drizzle of minty yoghurt.

Excellent. I roasted some veg (courgettes, red onion, cherry tomatoes) to go with it, as the oven was on. It all went very well together.

Absolutely delicious and so quick to make!

I really enjoyed this! I cooked the chicken in the airfryer, it worked well!

I've made this three weeks in a row now it tastes that amazing! And so easy - I'm never going to make bulgur wheat another way again.

Top 2 bulgur wheat recipe recipes from across the web

The most viewed bulgur wheat recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Bulgur Wheat

Smoky Chicken Bulgur Bowl

Top 2 bulgur wheat recipe recipes from across the web

The most viewed bulgur wheat recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Bulgur Wheat

Smoky Chicken Bulgur Bowl

The most viewed bulgur wheat recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine