Kamut is an ancient variety of wheat that is the traditional grain of Egypt. In this kamut instant pot recipe, we cook the grain with rich spices and aromatics and then turn the broth into a thick and flavorful gravy. It is meant to be served as a whole grain side dish to your meal. Kamut is a dish to savor, whether you’re trying it for the first time or you’re already well-versed in its deliciousness!
What Is Kamut
Kamut, also known as Khorasan wheat, is an ancient grain with a rich history dating back thousands of years. Believed to originate from the Fertile Crescent region of Egypt, Kamut has been cultivated for its nutritional value and hearty flavor. It is celebrated for its nutty, buttery taste and chewy texture, making it a versatile ingredient in many different recipes.
Not only does Kamut offer a really interesting texture, but it also packs a nutritional punch. Rich in protein, fiber, vitamins, and minerals, Kamut is a welcome addition to any diet. It contains essential nutrients like selenium, zinc, magnesium, and B vitamins, contributing to overall health and well-being. Kamut is also high in antioxidants, which may offer protective benefits against chronic diseases.
I personally love adding Kamut to slow-cooker meals like soups and stews. It cooks similarly to barley, but has a much denser texture so you don’t need to use as much. It’s a really nice way to mix things up on the Mediterranean diet because using the same grains over and over can get a little redundant.
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5 Interesting Facts About Kamut
How TO COOK KAMUT IN AN INSTANT POT
Instant pots are great because they expedite traditionally lengthy recipes, allowing them to be completed in a fraction of the usual time. For the best results cooking kamut on the stovetop, you need to soak the kamut berries in water overnight.
I don’t know about you, but I frequently plan my grains the day of my meal. So knowing that I can toss them into my pressure cooker and enjoy kamut in about 1 hour is a game changer for me.
Make sure to scroll down to the recipe card for the full list of ingredients and instructions!
Heat a skillet over medium heat, then drizzle in olive oil. Saute the chopped onion until translucent, about 4 minutes. Add in the paprika, cumin, 1/2 tsp salt, oregano, and minced garlic cloves, and cook another 60 seconds, stirring well. Remove from the heat. (this step can be done using the saute function of the Instant pot, but I find that when I use this function I frequently get an ‘error’ message when I try to pressure cook afterward. If anything gets stuck to the pot you will get an error message, so I recommend a skillet to save you the headache.)
Pour into the slow cooker the kamut kernels and top with the sauteed onion and spices. Pour in the broth, then season the broth with 1/4 tsp salt.
Seal the lid and pressure cook on high for 75 minutes. When done, do a quick release (let the pressure out immediately instead of letting it sit).
You will notice that it is still fairly brothy. Carefully scoop about 1/2 a cup of liquid into a bowl. Add 1 tbsp of cornstarch into the bowl and mix well until fully incorporated. Pour the slurry back into the Instant pot and stir well.
Set the instant pot to the ‘saute’ function and allow it to heat up until it begins to bubble. Heat, stirring frequently, for about 2 minutes until the sauce thickens. Turn off the saute function.
Sprinkle with parsley and serve alongside your meal. Enjoy!
Tips For Sucess
How To Store Leftovers
Storage: You can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave in 1-minute intervals, stirring between, until the desired temperature is achieved. You can also reheat on the stovetop in a pot.
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Kamut Instant Pot Recipe
Equipment
- instant pot
Ingredients
- 1 onion, peeled and chopped
- 1 tsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- 3/4 tsp salt, divided
- 2 tsp oregano
- 3 large garlic cloves, minced
- 1 cup kamut kernels
- 3 cups low-sodium vegetable broth any broth works, beef, chicken, vegetable
- 1 tbsp cornstarch or arrowroot flour
- 1 tbsp chopped parsley
Instructions
- Heat a skillet over medium heat, then drizzle in olive oil. Saute the chopped onion until translucent, about 4 minutes. Toss in the paprika, cumin, 1/2 tsp salt, oregano, and minced garlic cloves, and cook another 60 seconds, stirring well. Remove from the heat. *see notes about using 'saute' function on IP
- Pour into the slow cooker the kamut kernels and top with the sauteed onion and spices. Pour in the broth, then season the broth with 1/4 tsp salt.
- Seal the lid and pressure cook on high for 75 minutes. When done, do a quick release (let the pressure out immediately instead of letting it sit).
- You will notice that it is still fairly brothy. Carefully scoop about 1/2 a cup of liquid into a bowl. Add 1 tbsp of cornstarch into the bowl and mix well until fully incorporated. Pour the slurry back into the Instant pot and stir well.
- Set the instant pot to the 'saute' function and allow it to heat up until it begins to bubble. Heat, stirring frequently, for about 2 minutes until the sauce thickens. Turn off the saute function.
- Sprinkle with parsley and serve alongside your meal. Enjoy!
Notes
- The first step can be done using the saute function of the Instant pot, but I find that when I use this function I frequently get an ‘error’ message when I try to pressure cook afterward. If anything gets stuck to the pot you will get an error message half way through pressure cooking, so I recommend a skillet to save you the headache. But if you want to save on dishes, you can use this function.
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