Storing, cooking, using millet. here's everything you need to know about this delicate grain!
What is Millet?
Millet is a cereal grain that belongs to the grass family and hails from Africa and northern China. It is one of the oldest cultivated grains with more than 6,000 varieties. In many parts of the world, millet is a staple of peoples’ diet.
In America, many people think of it as something for the birds — like literally: it is the main ingredient in bird seed. But it is also a primary ingredient in beer, fermented drinks, and porridges, and millet flour is gluten-free so is used in gluten-free products. The most common variety of millet in the United States is Pearl millet.
What Does Millet Look Like?
Millet looks like tiny corn kernels or seeds; small, round, and white or ivory in color. They also can be sold in the form of flour, flakes or packaged as millet “grits”.
Where Can I Find Millet?
Millet is usually sold in either pre-packaged containers in the baking or cereal aisles, or in bulk bins. It can be hard to find in regular supermarkets but is usually readily available in well stocked cro cery stores, specialty markets and health food or natural food stores. Millet flour is usually with other specialty flours and millet flakes can be more challenging to find but are readily available online.
How Do I Pick the Best Millet?
Like all grains and cereals, millet should be dry and free of any mold or moisture. If you can, give it a sniff. If it smells rancid, musky, earthy or looks moist, do not buy it. Millet can be found with the other whole grains in the market.
What Does Millet Taste Like?
Millet has a mild corn-like flavor, slightly on the sweeter side among grains. If toasted before cooking, it holds a wonderfully delicate nutty flavor. Like rice, millet does not have much flavor on its own and is good at taking on the flavors of other ingredients. So, whether cooked in savory or sweet dishes, or combined with other ingredients in salads and other dishes, it is a pretty neutral backdrop for all kinds of seasonings.
How to Cook Perfect Millet on the Stove: Millet has a mild corn-like flavor, and it’s very versatile. Here’s everything you need to know about this delicate grain!
How Do I Cook Millet?
Millet is wonderfully low maintenance to prepare. Simply rinse before cooking, no soak time needed. If you want a nutty flavor from the millet, toast it for a few minutes in advance, either in a bit of oil or butter, or in a dry pan.
Millet, like most other grains, is usually cooked by adding it to boiling water or broth until it puffs up and cooks through, about 30 minutes. The more water and longer the cooking time, the softer texture the millet will have, and when cooked for a longer time it will have a more polenta-like consistency. The ratio of liquid to millet is about 2 ¼ cups to 1 cup millet.
Is Millet Gluten-Free?
Small seed grass millet is gluten-free, and therefore appropriate to include in gluten-free and celiac diets.
How to Use Millet
Millet can be used in various ways. It is most commonly cooked as a porridge for breakfast, but raw millet can be tossed into baked goods for an extra crunch, or used to thicken soups. It can serve as a binder in vegetarian patties, or as a base for casseroles or grain salads. It is also just great as a replacement for rice (saute cooked millet with olive oil, shallots, parsley and then squeeze on some lemon juice for a kind of millet pilaf) alongside an entrée.
When is Millet in Season?
Pearl millet is a warm season crop but as it is a dried product, millet is available year-round.
How Do I Store Millet?
The best way to store millet is in an air tight container in the freezer (it will last at least a year), refrigerator (4 to 6 months) or a cool, dark place (2 months). Millet that has turned may have a bitter flavor and aftertaste, and you should definitely toss it if you see that it has become moldy.
Is Millet Nutritious?
Millet provides fiber, iron, Vitamin B, manganese, phosphorus, and magnesium. It has the highest calcium content of all cereal grains. Millet is gluten free and is highly alkaline which makes it easily digestible.
Recipes with Millet:
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Millets the Superfood, the powerhouse of nutrients that are rich in iron, calcium, protein, vitamins phytochemicals, and anti-oxidants. Due to its magical properties, it has again come back to our plate. These grains were completely lost and we also forgot or not familiar with them. In the beginning, it was also a problem for me to cook millets. But gradually I became acquainted with it.
Today, in this blog I will be sharing all my experience and how to cook millets perfectly. We will be discussing the following points:
- Millets and types of millets
- How the millet grains look after dehulling
- Best Way to Cook millets
- My Favourite Millet Recipes
Millets and Types of Millets:
Millets are the small-seeded grains that are gluten-free, diabetic-friendly with full of nutrients, we can say the treasure of nutrients. It was mostly consumed in every household in India but slowly it was disappearing from our plate due to our more preference for wheat and rice. But now, due to lifestyle diseases again we are bringing back to our diet.
There are 9 types of Millets grown in India and if you like to have a glance at each millet, then this article is for you: Close View of Millets
How the Millets grains look after Dehulling:
The right technique to cook millet is to go with measurement. If the measurement of millet grains and water is perfect, we get the right cooked millets. Lets us follow some tips before and after cooking millets.
Soaking of Millets:
When both parents are working and there is always a hurry in cooking breakfast or lunch and the same case is ours. So, we decide what to cook the next day before going to bed. We always soak the millets overnight and it becomes easy and fast in cooking. The best thing is that soaking millets for 6-8 hours breaks down the phytic acid and becomes easy for digestion. If you are planning to cook millet, remember to soak it overnight.
Measurement of Water and Grains:
We require water as per the Millet Recipe we plan to cook. Let me give you the exact measurement for different recipes.
- Millet Rice – 1:2 (Millet : Water)
- Millet Upma with Vegetables – 1:2.5
- Millet Khichdi with Pulses & Vegetables – 1:3
- Millet Pongal/Porridge – 1:4
Generally, we require about 20-25 minutes for cooking Millets. If we are cooking in a pressure cooker, we need to go for 2 whistles on a medium flame, and if in an earthen pot/vessel we need to cook for 12-13 minutes on medium flame by covering with a lid. After 12-13 minutes turn off the gas and give a resting time of 10 minutes. Resting time makes the millets fluffy.
When we are cooking in a pressure cooker for up to 2 whistles, we need to allow to rest for 10 minutes or up to release pressure.
My Favourite Millets Recipes:
- Millet Pulao Recipe: Millet Pulao Recipe is delicious, healthy, nutritious, and easy to prepare. Millets are good for health as it is gluten-free, rich in dietary fiber, and also helps in weight loss. In this pulao recipe, I have taken Foxtail Millet. But you can take Kodo Millet, Barnyard Millet, or Little Millet. Read More
- Foxtail Millet Upma Recipe: Foxtail Millet is diabetic and heart-friendly. It is used as an energy source for pregnant and lactating women, and for sick people and children. Foxtail Millet releases glucose steadily without affecting the metabolism of the body so, it has a low glycemic index. The incidence of diabetes is found to be rare among the people consuming foxtail millet. Read More
- Barnyard Millet Upma Recipe in an Clay/Earthen Pot: Cooking in a Clay/Earthen pot increases the taste, flavour and aroma of the food. When we visit Lord Jagannath Temple at Puri, Odisha we never miss the Prasad ccoked in an earthern pot. So, I thought of sharing the Millet Recipe cooked in an earthen pot and you can give a try.
- Proso Millet Khichdi: Millet Khichdi is healthy and nutritious. This recipe is good for children as I also give it to my daughter of 5 years old. This recipe is made using ingredients like proso millet with dal and many vegetables. In the case of vegetables, you can add as per your choice.
- Kodo Millet Chicken Biriyani: Biriyani is the royal food introduced in India by the Mughals. It is consumed in most of the family during special occasions. Chicken Biriyani is a delicious savory dish loaded with spicy marinated chicken and flavored with spices. In India, everyone makes biriyani with basmati rice but here I have replaced it with Millets. As you know Millets are more nutritious and healthy for us. This recipe is made with Kodo Millet and named it Special Millet Chicken Biriyani. Really, I mean it as the aroma and flavor of the Indian spices are imbibed into it with the spice bag and the homemade biriyani masala. Read More
Hope this blog will help you in cooking millets perfectly and you can start adding millets to your regular diet. I am promoting millets from ”Farm to Plate” so that the goodness of millets reach maximum people. Please do subscribe to my Youtube Channel for more updates on Millet Recipes.
Author: Tapas Chandra Roy, Certified Farm Advisor on Millets. Promoting Millets from ”Farm to Plate”.
Published on : Aug 15, 2018 Last Updated : Jul 25, 2021 by Sravanthi . This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
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This post is a collection of the best millet recipes that are not only healthy but also tasty enough to include in your daily breakfast, lunch, or dinner.
Also, I showed you an easy and fail-proof method for cooking millet in less than 20 minutes. With just two ingredients – millet grain and water, you can cook the perfect fluffy millet every time and use it for different recipes.
What is millet?
Millet is a cereal grain, commonly known as poor man’s food, are nutritional powerhouses. These are rich in B vitamins, Calcium, Magnesium, Iron, Potassium, fiber, and protein.
Unlike wheat, these are gluten-free and can grow efficiently with less water. There are many varieties of millet, and some of them are Jowar (Sorghum), Ragi(Finger), Korra (Foxtail), Sama (Little), Bajra (Pearl).
How do you eat millet?
Generally, people eat millet as a rice substitute with everyday curries, dal, or rasam. Or we can make pulihora or fried rice or breakfast porridge or any rice item with this cooked millet.
This cooking millet method is applicable only for small millets called siridhanyalu, like foxtail millet, proso millet, little millet, browntop millet, and barnyard millet.
Pearl millet or Sorgham will take more time and water, and I haven’t cooked them using this method.
Some common faqs related to millet
One cup of raw millet will yield around 4 to 4.5 cups of cooked millet.
I always wash them as there might be dirt in them. If you get pre-washed millet, then it is not necessary to wash millet.
Like all other grains, pulses, and plant seeds, Millets also contain phytic acid. Phytic acid is an anti-nutrient that impairs the mineral absorption from foods. Soaking, sprouting, and fermenting will remove this phytic acid and makes nutrients from these foods bio-available. So I always soak millets before cooking. Unsoaked millets take more water and time to cook.
It depends on the cooking method, but millet can be cooked under 20 minutes using any technique. Check the recipe card on all modes of cooking.
Millets are healthy and take less water to grow when compared to rice, so they are a sustainable choice. Though millets are nutritious, they contain goitrogens. People with thyroid disorders should eat them in moderation.
Moderation is the key, and we should try to include all types of grains (like rice, wheat, buckwheat, cassava, amaranth) in our day-to-day cooking. Along with grains, the right amount of pulses, legumes, and vegetables makes the complete meal.
Eat it like rice, with curry or chutney as a side dish. You can use millet to make fried rice, lemon rice, salad, porridge, and many more.
You can have millet for any meal. Portion control and balancing it with veggies and other foods is the key.
Millet water ratio for cooking millet:
Pressure Cooker instructions for cooking millet: :
- Add millet, water, and teaspoon of oil to the pressure cooker. Check the millet water ratio section for the amount of water.
- Close the lid and let it for 1 to 2 whistles on medium-high flame for pre-soaked millet. It will take around 5 minutes. For unsoaked millet, cook it for 2-3 whistles, about 7 to 8 minutes.
- Once done, take it out of the heat and let the pressure release naturally.
- Once the pressure is released, fluff it up with a fork.
Tips to get fluffy millet:
- Soaking the millet will yield fluffy millet, so if you do not have time, soak it for at least an hour or so in hot water.
- Add a teaspoon of oil along with water while cooking it.
- It’s tempting to stir it often, but avoid it as stirring will break the grains and make them lumpy.
- Fluff it up with a fork after 10 minutes of cooking and let it cool down before using it.
Millet recipes for breakfast, lunch, and dinner:
All these millet recipes are
- Vegetarian and mostly vegan (if not vegan, I have included the best possible vegan replacement)
- Easy to adapt to your daily diet
- Diabetic friendly
Have you tried this recipe? Provide your feedback by giving a star rating and/or leaving comments. And don’t forget to share the recipe with others on Facebook, Instagram, Pinterest, or Twitter.
Learn from this quick and easy guide on how to cook millet in a rice cooker. Plus tips for Instant Pot, microwave or the stovetop methods.
Millet is one of my favourite grain alternatives to rice. In fact, it’s so versatile and nutritious that I recommend making it a part of your regular pantry items.
It can be used to make porridge, in stir-fries, salads, burgers and in almost any recipe that calls for rice, quinoa or any other grains. It can also be ground into flour and used in various baking recipes.
What is millet?
Millet is an ancient grain or seed that was first found in Africa and the northern parts of China. It’s known for being naturally gluten-free and having a mildly sweet corn flavour.
How to cook millet
Rice cooker Method
1. Rinse 1 cup of millet in cool water.
2. Pour about 2 cups of water or broth into your rice cooker. Add the grain.
3. Next, turn on your rice cooker or select the “white rice” setting to cook. Most will shut off after 20 minutes.
4. Once the rice cooker switches off, allow the it to rest for another 10 minutes before opening the lid to serve.
Instant Pot Method
1. Add 1 cup millet and 2 cups of water or broth to the Instant Pot. Close the lid and set the instant pot to high. Time it for 10 minutes.
2. Once the pressure has released, remove the lid, and it’s ready to eat.
Stove top Method
1. Add 2 cups of water to a pot and bring to a boil.
2. Add 1 cup millet. Cover the pot with a lid and reduce the heat to simmer. Allow it to cook for 15 to 20 minutes.
3. If there’s any remaining water, drain it. Once drained, the dish can be served.
1. Grab a microwave-safe bowl and add 1 cup of millet and 2 cups of water. Cover the bowl and set the microwave on high for 20 minutes or more, until the water has been fully absorbed.
2. Get a dishtowel, and carefully remove the bowl from the microwave. Let it cool for about five minutes before serving.
Where can I buy millet
Millet can be found in both grocery stores and natural food stores. They will usually be located in the whole grain aisle, but sometimes they can be found in the baking or cereal aisles. It can also be found online.
Does millet need to be soaked before cooking?
While most grains typically need to be soaked for about 12-24 hours, millet is one of the few exceptions. Soaking is completely optional and not a necessary step. But if you’d still like to, go right ahead.
Can millet cause gas or bloating?
As with many whole grains or seeds, millet can cause gas or bloating if eaten excessively. Eating moderate portions of this grain can help you avoid this problem. Soaking can also help reduce gas and bloating effects if you are sensitive to grains.
Can millet be sprouted?
Yes, you can sprout millet. To accomplish this:
1. Soak the seeds in cool water for at least 6 hours. Rinse and drain thoroughly with cool water.
2. Place the strainer with the millet over a large bowl to continue draining throughout the day. Avoid the strainer touching the water in the bowl to prevent it from becoming mouldy. You won’t need to place them near any sunlight.
3. Repeat the rinsing and draining process 2 times per day with cool water every 8 to 12 hours. On the second or third day, your sprouts should be done growing.
4. For storage, you can put the sprouts in a container and place them in the refrigerator for up to 3 days.
How healthy is millet
Millet has a variety of different nutrients. Some of them include calcium, copper, iron, magnesium, and vitamin B6.
In particular, it’s very high in fibre and protein and low in fat. One cup of cooked millet provides 2g of fibre, 1.7g fat and 6g of protein (source).
What to eat with millet
You can serve it as you would rice with many different types of food. You can serve it with vegetables, beans and even cooked like a pilaf.
Millet can be made into porridge as an alternative to breakfast oatmeal or used as a stuffing or filling for burgers. One of my favourite ways to enjoy it is with some baked beans and steamed broccoli for a quick lunch or dinner.
Today I am going to show you How to Cook Millet on the Stove Top, Slow Cooker or in a Pressure Cooker. This ancient grain is VERY easy to cook and is packed with so many nutrients. Move over rice and make way for millet!
Have you ever heard of millet?
I had never heard of this ancient grain until recently. It certainly was not ever on our dinner table when I was a kid growing up.
And now, with so many of us buying groceries online, finding and purchasing these healthy alternatives is so easy.
So, try something new tonight and see if your family doesn’t come to love millet more than rice!
What is millet?
Millet is a gluten free ancient grain—actually a seed—that cooks quickly and has a pleasantly mild, slightly sweet flavor. It’s perfect for whole grain salads and is a delicious alternative to rice in pilafs or stir fries.
Millets are a group of highly variable small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Millets are important crops in the semiarid tropics of Asia and Africa, with 97% of millet production in developing countries.
A staple in many diets around the world, millet grew wild in Africa for centuries before being cultivated by man. In addition to being nutrient-rich, it grows well in cold, arid regions and can be harvested within 70 days of planting. While it has been primarily cultivated in Africa, Asia, and Europe, it is becoming more popular in the Western world.
How much does Millet cost?
Millet costs under $4 for 2 lbs which is cheaper than many other ancient grains. For example, quinoa costs about $10 for 2 lbs!
What does millet taste like?
Millet falls on the sweeter end of the whole grain-scale; some people liken the flavour to corn. It also readily takes on the flavour characteristics of the ingredients in a sauce or a dressing.
How many different types of millets are there?
There are ten types of millets available in the market, including Sorghum, Finger Millet, Pearl Millet, Foxtail millet, Proso/Broomcorn millet, and Buckwheat.
When shopping for millet, most stores only carry hullet millet.
Why is Millet considered “healthy”?
Millet is a whole grain that’s packed with protein, antioxidants, and nutrients. It may have numerous health benefits, such as helping lower your blood sugar and cholesterol levels. Plus, it’s gluten-free, making it an excellent choice for people who have celiac disease or follow a gluten-free diet.
What is the nutrient breakdown of Millet?
Here is what I found on the Schar website:
- With 9 grams of fibre per 100-gram serving, millet supports healthy and regular digestion. It may also help resolve issues like diarrhea and supports healthy gut flora to prevent peptic ulcers and reduce your risk of colon cancer.
- Millet is rich in catechins such as quercetin which boost liver and kidney function. These organs are essential for the detoxification of the body.
- The magnesium content of millet provides a variety of benefits including improving insulin sensitivity to help prevent type 2 diabetes.
- Millet contains numerous antioxidants including selenium, quercetin, and pantothenic acid which protect the body against free-radical damage and oxidative stress, helping to prevent many chronic diseases.
- Rich in iron as well as folate and folic acid, millet helps prevent anemia by supporting the formation of red blood cells and maintaining adequate hemoglobin levels.
- The phosphorus content of millet supports the formation of cells, tissues, and bones, helping the body repair itself – phosphorus is also a key component in nervous system structures.
- With plenty of insoluble fibre, millet prevents the formation of gallstones by reducing intestinal transit time – it also reduces bile acid secretion which is known to contribute to gallstone formation.
How do you cook Millet?
On the Stovetop:
- Combine millet, water, salt, and a drizzle of oil in a saucepan
- Bring to a simmer, then cover and cook until tender, about 20 minutes
- Remove from heat; let stand, covered, 10 minutes (pour off any liquid that has not been absorbed)
- Fluff with a fork
In an Instant Pot or Pressure Cooker:
- Place water and millet in the instant pot or pressure cooker
- Seal the vent
- Set the pressure cooker on “HI” for 10 minutes
- Allow the pressure cooker to “naturally release” pressure for 10 minutes
- Fluff with a fork before serving
In a slow cooker:
- Place millet, water and salt into a slow cooker.
- Cover and cook on low for 4–5 hours or high for 1 ½–2 ½ hours
- fluff with a fork before serving
How do I serve millet?
Because of its mild flavor, millet can be both a sweet and savory food, which makes it a versatile option for breakfast, lunch and even dinner.
Make a sweet breakfast porridge or add uncooked millet to bread for a bit of extra crunch.
Serve it with a drizzle of olive oil and a sprinkle of sea salt and black pepper for a delicious side dish.
On the topic of cooking, today we continue with how to cook millet on the stove. You may not know, but millet is very nutritious. You can try to cook the dish at home, after the article of HowToCook-Guide today.
1. What is millet?
Millets are tiny pale-yellowish seeds derived from the grass called Poaceae. They are farmed mostly in Asian and African fields. In the market, they are also available in the form of flour and flakes.
2. What does Millet taste like?
The gluten-free millets have a sweet taste. Its flavor blends with the set of ingredients used to cook it. After cooking, millets become fluffy and have a semi-sticky feel.
3. Should Millet be soaked before cooking?
Millets do not need any rigorous prepping! A quick rinse under running cold tap water is enough to wash off any excess starch that might result in a sticky texture after being cooked. Millets are hulled (removal of the dry outer coating known as husk) during processing. Therefore, soaking is not necessary!
4. How much water do I need to cook millet?
The millet to water ratio is 1: 2. This means that to cook millet in a pilaf style, 1 cup of millet you will have to use 2 cups of water if you want to cook millet porridge increase to 3 cups of water.
5. How to Cook Millet
- 1 cup of millet
- 2 cups of filtered water
- 0.5 teaspoon salt
Step 1: Put a cup of dry millet in the sieve and rinse under the tap in running cold water.
Step 2: Transfer the rinsed millet to a saucepan. Pour 2 cups of water, season with salt, and mix.
Step 3: Place the saucepan on the stove over high heat and let it come to a boil.
Step 4: As soon as you see the liquid bubbling, cover the saucepan with a well-fitted lid, and adjust the heat to low—Cook millet for 15 minutes undisturbed.
Step 5: After the 15 minutes have elapsed, turn off the stove and let the pot sit covered on the kitchen top for 10 more minutes. Finally, uncover the lid, fluff the cooked millets with a fork and enjoy as desired or make other millet recipes.
6. Health Benefits of Millet
Millets are highly nutritious and non-acidic! They are packed with magnesium, copper, manganese & phosphorus, which aid in providing the body the necessary nutrients to ward off cardiac illnesses. Furthermore, they keep you full for longer, which curb the odd-hour cravings that often lead to high-calorie unhealthy snacking.
With our help, you can see all the basic things about how to cook millet at home. Besides the stovetop method, you can also use the rice cooker for cooking the millet. It is so convenient and time-saving.
Learn how to prepare millet, a delicious and slightly nutty grain. We’ll show you selection and soaking tips, cooking techniques, and flavor ideas too!
Millet is an interesting gluten-free little round yellow nutritious grain — actually a seed — with a tiny dot on one side (this is where it was attached to the stalk it was growing on).
Once many years ago, when feeling adventurous, I decided to give millet a try. But I overcooked it, and it turned out extremely dry.
Then, one fateful day, I tried one more time. This time I attempted a millet loaf (sort of like meatloaf but made with millet). It turned out tender and delicious, and I’ve been enjoying this power-packed grain ever since.
While millet may be unfamiliar to many Americans, it’s a grain that’s used widely throughout the hot and dry parts of the world. It has a slightly nutty flavor, and it lends an interesting texture to your meals. It’s a tasty and fun little grain, and one that you should really learn how to cook properly so it can be a part of your regular diet.
Here’s what you’ll discover below:
How To Select Millet
When selecting millet, and if you have the option, always choose organic. Organics tend to contain more nutrients and less pesticides, and will help your recipes just taste better!
Millet has a naturally hard, indigestible covering which is removed (or “hulled”) before being made available for human consumption. So when you select your millet it will already be hulled and ready to go!
Always take a little sniff of millet before purchasing, as you should with any grain. If it smells stale or musty, pass on it.
Store in a cool, dry place. I like to use the freezer to store all my grains, unless we vacuum pack it — then it can be stored for a very long time without refrigeration.
“WELL DONE. I am trying millet for the first time and I was looking for advice on how to prepare it. Your information is exactly what I was looking for. Keep up the good work! I’m going to bookmark your page. 🙂
— Julie M., Waipahu, Hawaii
How To Clean and Prep Millet
There are a couple schools of thought about the prep of millet before cooking.
Some, myself included, believe it is best to pre-soak all grains like millet before cooking. To do this, simply soak your millet in 3-4 times the amount of water overnight (or at least 6 hours). This is simply to help make the grain more digestible so you can get at the nutrients inside.
The instructions throughout our site are for pre-soaked millet unless otherwise noted. And pre-soaking really changes the cooking time as well — your millet will be done much sooner than if you did not pre-soak.
But some people don’t feel this step is necessary. I recommend you do your own research and come to your own conclusions.
But if you do NOT want to pre-soak your millet, or you’re in a huge hurry and forgot, then you can simply rinse well in a mesh strainer, and drain.
How To Cook Millet
Here are the cooking techniques we use and recommend for millet.
Click the one you’d like to learn more about for complete cooking instructions.
Millet Vegan Flavor Matches
Learn how to make millet recipes by using your favorite ingredients from this list of foods that match perfectly.
- Black Beans
- Chili Powder
- Dried Fruits, especially cherries and apricots
- Lemon (and lemon juice)
- Nutritional Yeast
- Nuts, especially almonds
- Orange (and orange juice)
- Rice, especially brown rice
- Seeds, especially sesame and sunflower seeds
- Tamari, organic
- Vegetables, all
- Veggie Stock
Try These Delicious Vegan Millet Recipes.
Millet Helpful Hints
- Store cooked (and completely cooled) millet in the refrigerator in a container with a tight-fitting lid. Keeps for about 2-3 days;
With an Instant Pot and less than 30 minutes, you can make fluffy, perfect millet every time! Let us show you how.
Instant Pot Millet
Cooking millet in the Instant Pot is our preferred method because it’s fast, fluffy, and not mushy!
Here’s what you need to know:
- Ratio = 1 part millet : 1 ¾ parts water
- Cook Time = 10 minutes
- Release = 10 minute natural release, then release any remaining pressure
Millet is great for adding to stir fries, bowls, salads, and more! It also goes well with nearly any main, including curries and soups. And even cake!
Did you find this helpful? If so, be sure to check out our Instant Pot Cooking Times Guide for perfectly cooked grains and beans every time!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Instant Pot Millet (Fast, Fluffy, Perfect!)
- 1 cup millet
- 1 ¾ cups water (or vegetable broth for more flavor)
*Nutrition information is a rough estimate.
Nutrition (1 of 4 servings)
I made this with a few minor modifications. Same amount of millet and water although I did rinse thoroughly until water was clear (three times). I do the same with rice. We eat Asian style so I used dashi powder, a few flakes of wakame, a T of Rice Vinegar, a t. of sugar and a small drizzle of oyster sauce. I used the “porridge” setting for medium pressure and timed for 10 min. with 10 min. natural release. It came out perfect! Moist and fluffy at the same time. This will make the perfect low-glycemic substitution for white rice in some of our Japanese dishes. Thanks!
Support @ Minimalist Baker says
Sounds wonderful! Thank you for sharing, Sharon! xo
Am I supposed to rinse the millet before I cook it? Or am I supposed to soak it overnight or something?
Support @ Minimalist Baker says
Hi there! As the recipe instructs you can simply put the millet in the instant pot with the liquid, no rinsing or soaking needed!
I have two 1-pound bags of millet grits (or millet meal I see it referred to). I have a recipe from Bob’s Red Mill site but not for IP, only stovetop. Tiny grains that looks like flour. How to convert this recipe to IP?
½t salt + 1C millet grits/meal + 3C water
Bring water and salt to a boil. Add millet grits/meal and reduce heat. Cover and cook for 10 to 15 minutes, stirring occasionally.
Maybe combine 1C whole millet and 1C millet grits. How much water and how many minutes in IP?
Support @ Minimalist Baker says
Hi Marge! We haven’t tried cooking millet grits before, but those instructions sound similar to cooking regular millet on the stovetop. We’d suggest trying our instant pot millet method as written for your millet grits. Let us know how it goes! xo
Thanks for your nice reply re the millet grits. I ended up following the package instructions on the stove. It cooked very quickly and was perfect for my “dish,” which is eat a grain instead of bread, so each spoonful of in this case millet grits, I dip the spoon into the peanut or almond butter and then into a jar of Bonne Maman jelly (lemon curd I’m eating now). This is a super healthy little meal or snack and sooooo much better than bread. I’ve done this with quinoa and whole millet. I always have a bowl of cooked grain for this specific purpose. Someone recently gave me a hunk of lox and instead of waiting until I brought home a bagel or bialy, I put my thinking cap on and realized that bread is a grain so why shouldn’t the lox be good with any grain and that then morphed into the nut butter and jelly. (Re the double-dipping, I live alone so it’s fine!! And the lox and quinoa was fabulous. I even added cream cheese and did a sprinkle of Everything But the Bagel seasoning blend.)
I cooked the whole millet today according to your recipe (without the salt) and it came out perfect. Next time I’ll increase the water by 1/4C because I’d like it a little moister. Although I let it natural release and it sat on keep warm for a very long while, so maybe that’s why it came out a little dry. Whatever the case, the millet is really good.