Plain Millet Porridge *Instant pot Max

Eat Whole 2 Thrive
Eat Whole 2 Thrive @EatWhole2Thrive
Florida

This is a classical healing porridge used centuries for nourishing the stomach.

Plain Millet Porridge *Instant pot Max

This is a classical healing porridge used centuries for nourishing the stomach.

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Ingredients

1 serving
  1. 1/4 cuporganic millet
  2. 1 1/2 cupwater for instant pot max
  3. 2 cupswater if using regular stove top pressure cooker
  4. 4cups+ water if using a regular pot cooking on the stove

Cooking Instructions

  1. 1

    Rinse millet in the pot 2 times, discard rinsing water.

  2. 2

    Add 1 1/2 cup of water. Set high pressure, 30 min, quick release on Instant pot Max.

  3. 3

    Add 2 cups of water to a regular pressure cooker. Set on high for 5 minutes, then reduce the heat to medium and cook for 25 minutes.

  4. 4

    If stove top regular pot is used, add at least 4 cups of water and allow the steam to evaporate during simmer. After boiling, simmer on medium and cook at least 30 minutes. Add more hot water if needed.

  5. 5

    Summary: Millet is very tough to cook down, thus pressure cooker is highly recommend. High pressure will make turn millet porridge into a very creamy texture like white rice porridge if you done it right.

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Eat Whole 2 Thrive
Eat Whole 2 Thrive @EatWhole2Thrive
on
Florida
Craving for delicious foods drives me to be creative in my kitchen all the time. Thanks to my intolerance of all refine foods such as white flour, white rice and sugar, transition to use whole grains through sourdough fermentation, soaking and sprouting seeds has opened a whole new world to me! All my recipes share the same principle of low fat/oil, almost no added sugar/honey, whole grains and as much fermentation Incorporated as possible to unlock its nutritional value and plus lots of made ahead secret ingredients that I've learned over the years. In my pantry, you'll always found stocks of ancient grains (spelt, kamut, millet), brown rice in various varieties, jars of dry beans in multiple color and shapes. Kimchi made with all kinds of seasonal veggies in my fridge and homemade stocks in my freezer all the time. Join me on this journey eat whole 2 thrive!
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