Soldier's porridge

Before the 23rd it inspired. Why not create ... a soldier's mess, damn it !!! And then I started thinking For I want to repeat exactly that, the only thing that in our entire diet was not only edible, but also tasty. A dish that cannot be spoiled. I'll make a reservation right away - I'm sorry that the theme is somewhat unusual. I want to first consult with experienced people, then roll back the recipe and put it out. And the moderator can be asked to move the finished recipe to the beginning
So, first I'll tell you how they prepared it in the army. They cooked only in the field kitchen, for some reason. It was done like this: in the evening, about eight o'clock, the cook, under the supervision of an officer, butchered the meat rather large, one side of the piece was 5-6 centimeters, the other less. Then the chopped meat was thrown into the cauldron of the field kitchen, and the neck was locked, funny, but at four in the morning, approximately, the kitchen began to be heated. At about seven or at the beginning of seven, I don’t remember exactly, they poured buckwheat. At seven thirty the fire was removed. The distribution began at eight in the morning. I must say right away - no smell of wood, etc., nothing like that.
Now about how to repeat this correctly, having a multicooker - a pressure cooker. I think this way: we put the meat either on the "stewing" mode (with pressure or not, and how much is a question) or "jellied meat" (the same questions remain). We measure the water for buckwheat and here's the question - taking into account what the meat will absorb when stewing, or will release water, or ... We cook the meat for a shorter time than needed for the time of cooking buckwheat, throw in buckwheat, cook more (how much?)

Who will tell you what?

I continue in splendid isolation by typing. So:

Meat, low-fat pork, about 500g, cut into pieces of about 60g each, filled with 800ml. water, put on the "extinguishing" mode, by default - medium pressure, for 30 min. When ready, I relieved the pressure, fell asleep 600g. buckwheat, turned on the "pilaf" mode, by default medium pressure, 12 min. Steam did not dump, waited 20 minutes, as it turned out, in vain.

The result is so-so. The meat is stewed well, but it could be better. Very dry. The piece, however, was "dietary", but from the field kitchen it was much tastier, and the meat was very different and far from the highest grade. What's the matter? Maybe he needed to lie down in the water for a couple of hours like in a field kitchen, or the regime should have been more gentle, "jelly", for example. The field kitchen takes a long time to boil, I don't remember, of course, but more than an hour for sure. Buckwheat - slightly overcooked, but the reason is clear - it was necessary to relieve and open the pressure. The mode has been repeatedly tested, as well as the buckwheat / water ratio, it has been done many times.

I'm looking forward to advice, for some personal reasons this dish is cult for me, as for Asians pilaf. I never did it, because I remembered the opinion of my good friend, a Tajik woman, a cook with 30 years of experience, a sushi in a Dushanbe restaurant back in Soviet times (I was the first time I heard such a word in the early 90s). She said - at least a pressure cooker is needed, I didn't have it then and I didn't develop the topic further, there was still something to ask. but now, alas, you won’t ask ...