This is a basic recipe on how to cook instant pot millet. The recipe uses simple seasonings to flavor it and is a good replacement for rice or quinoa in grain bowls.
The fluffy millet comes together in about 30 minutes (including pressurizing and depressurizing) for a fuss-free grain. This is my preferred way of cooking and flavoring the grain because it’s super easy. Dump all the ingredients into the pressure cooker pot and wait, yep it’s that easy.
If I’m using the grain for a stir-fry or the base for a curry I skip the cumin and garlic. If it’s being used in a grain bowl, then I’ll add the garlic and cumin. The millet can really be seasoned however you’d like.
- Easy instant pot millet recipe!
- Works well for meal prep!
- The whole grain is a great alternative to rice!
Millet - I use hulled proso millet for this recipe.
Garlic powder - This is optional to flavor the nutritious millet.
Ground cumin - This is also optional to add more flavor.
Salt - Just a little salt to season the instant pot millet.
Frequently asked questions
Millet is an ancient grain that is small, round, and it’s suitable for those who follow a gluten-free diet. It has a very mild cornmeal-like nutty flavor and is similar to rice in that it’s not super flavorful. When cooked the tiny grains puff up like quinoa does.
There are different varieties of millet including but not limited to pearl, finger, proso, barnyard, and foxtail millet. It can be used for sweet or savory dishes. This particular recipe adds savory flavor options.
My local store doesn’t sell millet so I buy it online. I've tried Bob's Red Mill and Anthony's, both found on Amazon. After a little digging, I believe both types are proso millet. You may also find it at your local health food store near rice or other grains.
To cook millet in the instant pot the ratio is 1 part millet and 2 parts water for dried un-soaked millet. I've only tested with proso variety of millet from Bob's Red Mill and Anthony's.
No, there is no need to soak millet before cooking.
The gluten-free grain can be used in a variety of different dishes, but here are a few suggestions.
- In most dishes, you would use brown rice, white rice, or quinoa
- Use it to replace rice or noodles in stir-fried dishes
- Grain bowls Tofu Buddha Bowl or Tempeh Mustard Bowl
- With curry
- As a side dish
- Add it to salads
- If you prefer the millet plain, you can skip the garlic and cumin; it does give the grain some extra flavor if you’re using it in a grain bowl.
- These instructions are for un-soaked millet.
- Turn off the keep warm function so the millet doesn’t dry out and only naturally release pressure for about 10 minutes. Then manually release any remaining pressure.
How to cook millet in the instant pot
Add 1 cup of millet, 2 cups of water, garlic powder, ground cumin (if using), and salt to the instant pot. Stir to combine and close the lid. Move the venting valve to seal and cook on high pressure for 10 minutes and turn off the keep warm function. It may take about 10 minutes to come to pressure.
When the millet is done, let it naturally release pressure for 10 minutes. Then manually release any remaining pressure by moving the pressure valve to venting.
Stir and fluff the cooked millet with a fork or rice paddle.
The millet can be reheated in the microwave or on the stovetop. It may dry out after refrigeration, so you can add just a splash of water to rehydrate it if needed. I don’t always find it necessary to do so. The grain may be a bit firm once chilled, it should loosen up once heated through.
Store cooled leftovers in an airtight container in the refrigerator for 4-5 days.
More instant pot recipes
- Instant pot pumpkin oatmeal
- Instant pot apple steel cut oats
- Instant pot vegan chili with red lentils
- Banana steel-cut oats
- Instant pot wheat berries
- Homemade unsweetened applesauce
I hope you enjoy this recipe for pressure-cooking millet in an instant pot! Feel free to rate it and leave a comment.Print
This is a basic recipe on how to cook millet in an instant pot.
- 1 cup (190 g) dry hulled millet
- 2 cups water
- ½ teaspoon garlic powder (optional)
- ½ teaspoon ground cumin (optional)
- ½ teaspoon salt
- Add the millet, water, garlic powder, ground cumin (if using), and salt to the instant pot, stir to combine, and close the lid.
- Move the venting valve to seal and cook on high pressure for 10 minutes and turn off the keep warm function. It may take about 10 minutes to come to pressure.
- When the millet is done let it naturally release pressure for 10 minutes, then manually release any remaining pressure by moving the valve to vent.
- Stir and fluff with a fork or rice paddle.
- Prep Time: 10 minutes
- depressurize: 10 minutes
- Cook Time: 10 minutes
- Category: sides
- Method: instant pot
- Cuisine: American
Keywords: instant pot millet, how to cook millet in the instant pot