Learn how to cook millets in instant pot with this easy-to-follow guide.
Cooking millet in Instant Pot is a fast and efficient way to prepare a vegan, gluten free grain with little effort. Adjust the cooking time based on the type of millet used, as cooking times can differ.
Why you will love it?
Easy and convenient method to cook
Speed up the cooking process compared to the stovetop method
What are millets?
Millets are small round whole grains that are grown extensively in Asia and Africa. There is a wide range of millet options in the market. These varieties resemble small corn kernels to some extent. Due to their high nutritional value, these grains are considered a superfood.
Millet has been a staple in Asian and African countries for centuries. These grains are naturally gluten-free and more affordable than other options. Despite existing for over 5000 years, these grains are now gaining worldwide popularity.
- Millets: I have used foxtail millet.
- Liquid: Water to cook.
See the recipe card for quantities.
How to cook millets in instant pot?
In a mixing bowl, place ½ cup millet and rinse it with cold tap water 3-4 times until the water runs clear.
Soak it in at least 4-6 cups of water for 6 hours or overnight.
After 6 hours, use a fine mesh strainer to drain the millet.
Transfer the drained millets to the inner steel container of the instant pot.
Add 2 cups water to the container with millet.
Plug in an instant pot pressure cooker.
Add water to the steel insert, then place the trivet followed by a pot of millets.
Place a lid on the pot and move the steam release valve to SEALING.
Select pressure cook/manual mode and set the timer to 8 minutes on high pressure.
Let the pressure naturally release for 10 minutes once the timer countdown ends.
Move the steam release valve to VENT after 10 minutes and manually release the remaining pressure.
The knob next to the steam release valve drops when the pressure is completely released.
Now take the lid off the pot.
Instant pot millets are ready to enjoy.
Substitutions and Variations
Any millets could be used instead of foxtail such as barnyard millet, kodo or little millet.
Use vegetable stock instead of water for added flavour.
Coconut milk adds a lovely flavour to the millets. Replace water with coconut milk.
Millets paired with curry such as dosakaya pappu or tomato rasam and a side dishes such as cabbage poriyal or kohlrabi curry or moringa leaves curry make an excellent low-carb meal. It's an ideal rice substitute.
Fridge: Store leftover millet in the refrigerator. If stored in an airtight container, it remains good for 2 days.
Reheat: Place the millet in a microwave-safe bowl and microwave it. Remove the bowl from the microwave, stir, and then heat again.
Tips and Tricks
Due to the smaller amount, I used a separate steel container. The instant pot steel insert can be used if you scale up the quantity.
Soaking millet is necessary to make it easier to digest. The nutrients are better absorbed and grains cook faster when soaked.
The cooking time changes if millet is not soaked or soaked for a short period of 15-30 minutes.
Yes, you can freeze cooked millet for later use. Freezing cooked millets is a convenient way to have them readily available for quick meals or side dishes.
Allow the cooked fluffy millets to cool down to room temperature. This helps prevent condensation inside the container and ensures that the millet freezes well.
Divide the cooked millets into portions that you’ll use in one go. This makes it easier to thaw and reheat the quantity you need without having to thaw the entire batch.
Place each portion in an airtight container or a heavy-duty freezer bag. Squeeze out as much air as possible from the bag before sealing it to reduce the risk of freezer burn.
Put the containers or bags in the freezer. Store them flat to ensure even freezing. Use them up within 2-3 months for the best taste and quality.
When you’re ready to use the frozen millet, transfer the portion you need to the refrigerator and let it thaw overnight.
Reheat the thawed millets on the stovetop or in the microwave, adding a little water or broth if they’ve become too dry during freezing.
KEEP IN TOUCH
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📖 Recipe Card
How to Cook Millets in Instant Pot
1 Cup = 250ml
- 1 Cup Foxtail millet/Korralu/Thinai/Kangni
- 2 Cups Water
- In a mixing bowl, place millet and rinse it with cold tap water 3-4 times until the water runs clear.1 Cup Foxtail millet/Korralu/Thinai/Kangni
- Soak it in at least 4-6 cups of water for 6 hours or overnight.
- After 6 hours, use a fine mesh strainer to drain the millet.
- Transfer the drained millets to the inner steel container of the instant pot.
- Add 2 cups water to the container with millet.2 Cups Water
- Plug in an instant pot pressure cooker.
- Add water to the steel insert, then place the trivet followed by a pot of millets.
- Place a lid on the pot and move the steam release valve to SEALING.
- Select pressure cook/manual mode and set the timer to 8 minutes on high pressure.
- Let the pressure naturally release for 10 minutes once the timer countdown ends.
- Move the steam release valve to VENT after 10 minutes and manually release the remaining pressure.
- The knob next to the steam release valve drops when the pressure is completely released.
- Now take the lid off the pot.
- Instant pot millets are ready to enjoy.
Looking for other instant pot recipes like this? Try these:
These are my favorite dishes to serve with cooked millet:
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