Instant Pot Bulgur
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Bulgur wheat is a wholesome, nutty grain that cooks quickly in the Instant Pot, soaking up the savory flavors of chicken broth and herbs. With just a few simple ingredients, you’ll have a nutritious side dish or base for your favorite bowls in under 15 minutes.
This Instant Pot bulgur recipe is the perfect set-it-and-forget-it type of recipe that’s made from scratch with minimal effort. Plus, bulgur is packed with fiber, making it a healthy addition to your meals.
Bulgur wheat is already partially cooked, which means it cooks even faster in a pressure cooker.
Using chicken broth instead of water enhances the flavor, and dried herbs like oregano and parsley add an earthy, aromatic touch, but you can also use water or vegetable stock.
If you’re new to cooking grains or want an easy, foolproof method, this recipe makes it easy to get fluffy, perfectly cooked bulgur every time. It’s a set-it-and-forget-it type of recipe that delivers consistent results every time, with a texture that’s soft but still retains a bit of chewiness, making it ideal for salads, grain bowls, or as a side to grilled meats and vegetables.
Ingredients
This is a brief overview of the ingredients used in this recipe followed by substitution ideas. Read the recipe card for measurements.
Substitutions
Bulgur comes in many sizes ranging from #1 (fine) to #4 (very coarse). Use #2 medium bulgur for this recipe.
Instructions
Prep Tips
This recipe takes only a few minutes of prep time, the rest of the time is hands-off waiting time.
- Add all ingredients to the inner pot of the Instant Pot.
- Mix well.
- Add the lid and set on Pressure Cook on Low Pressure for 12 minutes.
- When the time is up perform a quick pressure release, remove the lid, fluff the bulgur and stir and then serve.
Tips for Making Bulgur in an Instant Pot
What to serve with Instant Pot Bulgur
For a quick weeknight dinner, pair this Instant Pot bulgur with grilled protein or baked beyond beef meatballs and roasted vegetables. Use it in a salmon teriyaki bowl for a fun and delicious meal.
Storage
Store leftover bulgur in an airtight container in the fridge for 4 days.
Frequently asked questions
The ideal liquid-to-bulgur ratio for the Instant Pot is 1.5 cups of liquid for every 1 cup of medium bulgur wheat.
Yes, to make bulgur on the stovetop combine 1 1/2 cups medium bulgur with 3 cups liquid. Bring to a boil and then simmer for 10 minutes. Remove from heat, add a lid, and let sit for 10 minutes. Fluff with a fork and serve.
No, bulgur wheat is not gluten-free. It is made from whole wheat that has been cracked and partially cooked, so it contains gluten.
Bulgur comes in four sizes, depending on how it has been ground. The sizes are fine (#1), medium (#2), coarse (#3), and very course (#4).
Instant Pot Bulgur
Equipment
- 6 QT Instant Pot Duo Ultra or similar
Ingredients
- 1 cup medium bulgur wheat
- 1 1/2 cups water or broth - you can use vegetable or chicken broth *see notes
- 2 teaspoons lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
Instructions
- Add all ingredients to the inner pot of the Instant Pot. Mix well.
- Set the Instant Pot for 12 minutes on low pressure.
- Perform a quick pressure release. Fluff the bulgur and serve.
Video
Notes
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Quick question–your website is about plant-based meals. Why does this recipe, for a basic cooked grain, call for chicken broth?
Hi,
Thanks for your comment, and I apologize for taking so long to reply—I took some personal time off.
My personal philosophy on plant-based eating means I focus on eating mostly plant-based foods – fruits, vegetables, grains, and legumes – while limiting but not completely avoiding animal products. I don’t follow a strict vegan or vegetarian diet, but I do prioritize plant-based ingredients. There isn’t a universal description of plant-based and it can be different for everyone. You can read more about it here: https://myplantbasedbowl.com/what-is-a-plant-based-diet/
That said, I appreciate your feedback. I’ll update the recipe card to reflect water as the first option and vegetable or chicken stock as the second, so it’s more in line with different dietary preferences. Thanks for taking the time to ask.
Jacqueline