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.

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. I've only tested with proso variety of millet from Bob's Red Mill and Anthony's.

Does millet need to be soaked before cooking?

No, there is no need to soak millet before cooking.

How to cook millet in the instant pot - Three Little Chickpeas

Description

This is a basic recipe on how to cook millet in an instant pot.

Ingredients

Scale

1 cup (190 g) dry hulled millet
2 cups water
½ teaspoon garlic powder (optional)
½ teaspoon ground cumin (optional)
½ teaspoon salt

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Instructions

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