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A plate of creamy Turkish Keşkek topped with sizzling red pepper butter.

Easy Pressure Cooker Chicken Keşkek

A simplified version of the traditional Turkish wheat and meat dish. Creamy, hearty, and topped with sizzling paprika butter.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 people
Course: Main Course
Cuisine: Turkish
Calories: 366
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1.5 cups Whole grain wheat
  • 3 large Chicken thighs (Bone-in or skin-on for extra flavor)
  • 4 cups Hot water
  • 1 tsp Salt (adjust to taste)
For the Topping
  • 2 tbsp Butter
  • 1 tsp Turkish red pepper flakes or Paprika

Equipment

  • Pressure Cooker: The secret to finishing this heritage dish in 60 minutes.
  • Sturdy Wooden Spoon: Essential for the vigorous mashing process.
  • Large Mixing Bowl: For pre-soaking the wheat grains.
  • Small Skillet: For preparing the sizzling red pepper butter topping.

Method
 

  1. At least 2 hours before cooking, soak the wheat in hot water. This softens the outer shell and ensures it cooks evenly.
    Soaking whole grain wheat in a glass bowl with hot water to soften.
  2. Drain the soaked wheat and place it into your pressure cooker. Add the chicken thighs and salt.
    Placing soaked wheat and chicken thighs into a stainless steel pressure cooker.
  3. Pour in 1 liter of hot water. Secure the lid and cook on the "meat" setting (or low-medium heat) for about 45–50 minutes. The wheat needs to be very soft.
    The view of perfectly cooked soft wheat and chicken after 50 minutes in the pressure cooker.
  4. Once the pressure is released safely, remove the chicken to a separate plate. Discard the bones/skin and shred the meat into thin fibers.
    Shredding the cooked chicken thighs into thin pieces using two forks.
  5. Use a heavy-duty potato masher or a thick wooden spoon. Beat and mash the wheat inside the pot vigorously for several minutes. You want the wheat grains to break down and become sticky/creamy.
    Mashing the cooked wheat grains vigorously with a potato masher to create a creamy texture.
  6. Add the shredded chicken back into the mashed wheat. Continue to beat the mixture together. You will notice the consistency becoming thick and elastic—this is the sign of a perfect Keşkek.
    Mixing the shredded chicken back into the beaten wheat to reach the elastic Keşkek consistency.
  7. In a small pan, melt the butter until it starts to foam. Add the red pepper flakes and let it sizzle for 10 seconds.
    Melting butter with Turkish red pepper flakes in a small pan for the garnish.
  8. Spread the Keşkek onto a shallow plate, create a small well in the middle, and pour the hot paprika butter over the top. Serve immediately.
    Drizzling the hot, red-tinted butter over a serving of creamy Keşkek.

Video

Notes

For extra authentic flavor, melt the butter until slightly foamy and pour it hot over the keşkek right before serving — this enhances both aroma and presentation.