I have had the bag of millet from recipe testing over two years a year ago sitting in my freezer and honestly, I had forgotten all about it. I had planned on making a rice pilaf today, but I was all out of white rice. I went looking through what I had and found the forgotten bag of millet. I am so glad I did! Millet cooks up fluffy like quinoa, couscous, or rice, and it is naturally gluten-free. It also keeps really well in the freezer, if you happen to forget about it. If you can get your hands on millet, you should definitely try it. I also suggest that you get your hands on Kim’s book, because it is amazing.
Serves 8
Ingredients:
1 cup millet
2 cups water
Directions:
1. Combine water and millet in theInstant Pot®. Lock lid making sure the valve is in the sealing position. Set to manual high-pressure for 9 minutes. When finished do a natural pressure release for 10 minutes, then release the remaining pressure. Once the lid is unlocked, fluff with a fork before serving.
Enjoy,
Julie
What is the ratio of water to millet if millet is presoaked?
I do actually soak my millet. I find that it softens it.
You don’t pre soak millet. Like rice, millet doesn’t absorb water. You have to cook it.
Soaking millet is because of the “fytinezuur” which is in all grains and nuts. You break this acid down by pre-soaking which makes them better digestible. It’s not perse or necisarilly meant to soften them.
Also rice can be soaked to make it better digestible; I am actually intollerant to this acid and find I can handle all grains and nuts a lot better when pre-soaked.
1:1
You say the best ratio is 1:1.5 but the ratio you use in the recipe is 1:2. Why is that?
Thank you for this info. It seems to work well. I used to eat a lot of millet. I’ve only had an IP for about 8 months.
Blah, totally overcooked, mushy and stuck together. No stars.
Cooked great, sweetened with eyrithritol and a touch of ghee…. Excellent. 5 Stars. This is great guidance. Don’t listen to the negative Nellies…They whine.
I have a question regarding the cooking time.
It says 9 minutes on High pressure for 1 cup millet.
If I am cooking says 2 cup millet, do I still need 9 minutes of cooking time or shall I double it to 18 minutes.
Same cooking time
Followed the recipe. The millet to water ratio is off. Turned out too mushy for my taste. Would decrease to 1.5 cups of water for 1 cup millet next time.
Perfect! We loved it!
Perfect ratio! Thanks so much my first attempt came out too dry before I found this recipe. Kids and hubby loved it. Sprinkled some tomatoes, carrots, and ground flaxseed on top with coconut aminos. Highly recommend!
I use two cups of water and two cups of milk to one cup of millet. First, cover millet with water and boil until the water is almost gone. Then, add milk and cook on a lower setting until milk is absorbed. You may use a bit of salt and/or sugar to taste. After it’s cooked, add butter or ghee. And you get a tasty, healthy, soft porridge.
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