Place boneless chicken thighs in the instant pot. Add a cup of water. Cover, set your Instant Pot to “pressure cook” for 20 minutes. Allow the pressure to release naturally.
At the same time, measure and rinse the buckwheat groats.
Place in the large pot, add the double amount of water, and bring to boil on high heat. Once boiling skim the foam once, reduce the heat to the lowest setting, cover the pot so the groats will finish cooking and all the water evaporates.
Once the chicken is cooked, safely release the pressure. Open the instant pot and using two large forks, shred the chicken into smaller pieces.
Add all the vegetables to the pot while the chicken is still hot, mix well, and let it stand open while cooling. Once buckwheat groats are cooked, combine with the chicken and veggies mixture. Add oil, mix well. Store in the fridge or freeze in the portioned zip locks.
Notes
This recipe makes a large amount of food; reduce the amounts to make it work for your needs.The recipe takes less than an hour to make; the cooling time is extra.I used the largest pressure cooker, a 10-quart size.Store in the fridge for up to 5 days.If you need to freeze, measure the portions and store them in the ziplock bags. When you need to use it, place the ziplock night before in the fridge, and before serving, add a little bit of warm water.