Place the wheat berries in a 12-inch cast-iron skillet and crank to medium-high heat for 2 minutes. Toast, shaking the pan occasionally, until the berries start to crackle and smell nutty, 5 to 6 minutes.
Move the toasted berries to a pressure cooker, add the water and salt and lock the lid. Cook on high heat until hissing begins and pressure rises. Lower heat to maintain a low hiss and cook for 45 minutes. Release the steam of your pressure cooker using the manufacturer’s instructions, or by running under cool water for 5 minutes. The berries should have a toothy, al dente texture. Drain, if necessary. Cooked wheat berries can be stored in your chill chest for up to 1 week.
NOTE: If using the hard spring variety of wheat berries, increase the cooking time to 1 hour.