This is a basic recipe on how to cook instant pot millet. The recipe uses simple seasonings to give it some flavor and works as a great alternative to rice or quinoa in grain bowls.
The instant pot 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 just super easy. Dump all the ingredients into the pot and wait, yep that easy.
If I’m using the grain for a stir-fry or a 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.
What is Millet?
Millet is a small, round, whole grain, and it’s suitable for those that follow a gluten-free diet. It has a very mild corn-like flavor and is similar to rice in that it’s not super flavorful.
Where to Buy Millet?
My local store doesn’t sell millet so I buy it online. You may be able to find it at your local health food store near the rice or other grains.
What is the Water Ratio?
To cook millet in the instant pot the ratio is 1 part millet and 2 parts water for dried un-soaked millet.
- In most places where you would use rice
- 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
Tips for Pressure Cooking Millet
- 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 the millet, water, garlic powder, ground cumin (if using), and salt to the instant pot and 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 venting.
Stir and fluff with a fork or rice paddle.
The millet can be reheated in the microwave. 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 and then loosen up once heated through.
Store cooled leftovers in an air-tight container in the refrigerator for 4-5 days.
More Instant Pot Recipes
- Instant Pot Pumpkin Oatmeal
- Instant Pot Apple Steel Cut Oats
- Instant Pot Red Lentil Chili
- Banana Steel Cut Oats
- Instant Pot Wheat Berries
- Homemade Unsweetened Applesauce
More Grain Recipes
I hope you enjoy this recipe for pressure-cooking millet in an instant pot!Print
This is a basic recipe on how to cook millet in an instant pot.
- 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