Warm your soul with this deliciously spiced Instant Pot Cranberry Millet Porridge. It’s a simple recipe that’s a perfect way to make millet porridge without all the fuss and babysitting for traditional millet porridge recipes.
What is millet porridge?
Millet porridge is a hot, creamy cereal made from millet grains. Many people will say that millet grains taste like a nutty quinoa with the texture of couscous. Realistically, it’s going to taste mostly like whatever you’ve cooked it with, kind of like oatmeal.
Isn’t Millet Birdseed though?
In the United States, millet is indeed largely associated with birdseed. Which is a pity because it’s actually great for humans too. In large parts of the world, including Africa, Asia, and Eastern Europe, people eat millet as a normal part of their diet.
In Hindi, it’s referred to as Bajra and Bajra Roti is a very popular, rustic flatbread. It’s often considered farmer’s food. I like to slather my bajra roti with lots of ghee. Without that, I tend to find it a bit dry and chewy. But I mean, ghee always makes everything better so there’s that!
In addition to using it for flatbreads and porridges, it is also used to brew beer and other fermented beverages. Unfortunately for us, I have no idea (yet!) how this is done 🙂 So for now, we will have to content ourselves with this vegetarian millet porridge instead.
Is Millet Gluten-Free?
Indeed it is. In fact, it’s often used in many gluten-free baking mixes and flours, so you’ve likely had it without even realizing it.
What does Millet Taste like?
Millet takes on the flavor of whatever it is cooked with, making it a great ingredient to cook with. It is also very filling.
I find it be chewy and a little sweet. If you’ve ever eaten farro, it’s a lot like that. (If you haven’t eaten farro, you should remedy that with this Instant Pot Farro Risotto recipe .) It is close to brown rice in terms of chew. It has a slightly nutty texture.
It’s very versatile. It can be made into flour. You could toast it to enhance the nutty flavor. You could overcook it and mash it like potatoes, etc. Or you could do what I did for this millet porridge, which is cooking it until it has a little chew and isn’t entirely soft.
Where Can I Buy Millet?
Here is where I got my millet seeds . But you can also get them in many health food stores.
I would suggest you do not buy birdseed for this recipe 🙂 I am not sure how well cleaned that stuff is. Better to be safe.
What makes this Instant Pot Cranberry Millet Porridge special?
Let’s talk about how this tastes. If you like the fruity tang of cranberries, and the spicy warmth of cinnamon, you’re going to love this Cranberry Millet Porridge. The heavy whipping cream makes this so creamy and perfect for a chilly morning breakfast.
It is also an incredibly easy vegetarian recipe to make in the Instant Pot . Usually, millet porridge has to be cooked on the stovetop or in the oven, with several different steps. This Cranberry Millet Porridge is basically a dump and cook recipe making it much simpler.
Is millet porridge good for breakfast?
It’s more than good for breakfast, it’s great for breakfast! Millet is incredibly nutrient-dense. It’s heavy on protein and fiber, and high in Vitamin-B making it the perfect way to start your day.
How do you make Instant Pot Cranberry Millet Porridge?
- Mix millet, cranberries, sugar, cinnamon, and water in a 6 x 3 heatproof pan .
- Put 1.5 cups of water into the Instant Pot. Place a steamer rack in the Instant Pot. Place the millet pan on the rack.
- Close the lid and select PRESSURE COOK on HIGH for 15 minutes.
- Allow to release pressure naturally for 10 minutes, and then release all remaining pressure.
- Carefully remove the millet porridge. Add in milk or cream and stir hard to mix everything, and slightly mush up cranberries and millet.
- Serve with additional milk or cream.
Want some more breakfast recipes for your Instant Pot?
- Ham & Pepper Frittata - this one is a reader favorite and makes an awesome hearty breakfast or brunch!
- Pressure Cooker Vietnamese Yogurt - this is the most delicious and foolproof Instant Pot yogurt recipe you’ll make!
- Poblano Cheese Frittata - This is another incredible frittata recipe for your IP that’s a little more light than the Ham & Pepper version.
Looking for more great Cranberry recipes? Check out my Instant Pot Cranberry Kasha Pilaf !
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
Do yourself a favor, and make this Cranberry Millet Porridge sometime soon. It’s tangy and delicious and has all the right flavors to make your morning meal delightful! I can’t wait for you to try it and tell me what you think.
Instant Pot Cranberry Millet Porridge
Equipment
- INSTANT POT DUO 6 QUART
- STEAMER RACK / TRIVET
- 6 x 3 FAT DADDIO BAKING PAN
Ingredients
- ▢ 1/2 cup millet
- ▢ 1/2 cup Dried Cranberries , or raisins
- ▢ 1 1/2 tablespoons Sugar Or Other Sweetener Equivalent
- ▢ 1/2 teaspoon Ground Cinnamon
- ▢ 1 cups Water , for the millet
- ▢ 1 cup Heavy Whipping Cream , or evaporated milk, or milk substitute
- ▢ 1 1/2 cups Water , for the Instant Pot
Instructions
Mix millet, cranberries, sugar, cinnamon, and water in a 6 x 3 heatproof pan.
Put 1.5 cups of water into the Instant Pot. Place a steamer rack in the Instant Pot. Place the millet pan on the rack.
Close the lid and select PRESSURE COOK on HIGH for 15 minutes.
Allow to release pressure naturally for 10 minutes, and then release all remaining pressure.
Carefully remove the millet porridge. Add in milk or cream and stir hard to mix everything, and slightly mush up cranberries and millet.
Serve with additional milk or cream.
If you are dairy free, you can use a milk alternative like coconut milk, or almond milk.
If you don’t like, or don’t want to use cranberries, you can also use raisins.
Do not add the milk or cream to the Instant Pot before cooking, or you may end up with milk sprayed all over your kitchen, and poorly cooked millet.
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Instant Pot Cranberry Millet Porridge
Ingredients
- 1/2 cup millet
- 1/2 cup Dried Cranberries or raisins
- 1 1/2 tablespoons Sugar Or Other Sweetener Equivalent
- 1/2 teaspoon Ground Cinnamon
- 1 cups Water for the millet
- 1 cup Heavy Whipping Cream or evaporated milk, or milk substitute
- 1 1/2 cups Water for the Instant Pot
Instructions
Mix millet, cranberries, sugar, cinnamon, and water in a 6 x 3 heatproof pan.
Put 1.5 cups of water into the Instant Pot. Place a steamer rack in the Instant Pot. Place the millet pan on the rack.
Close the lid and select PRESSURE COOK on HIGH for 15 minutes.
Allow to release pressure naturally for 10 minutes, and then release all remaining pressure.
Carefully remove the millet porridge. Add in milk or cream and stir hard to mix everything, and slightly mush up cranberries and millet.
Serve with additional milk or cream.
If you are dairy free, you can use a milk alternative like coconut milk, or almond milk.
If you don’t like, or don’t want to use cranberries, you can also use raisins.
Do not add the milk or cream to the Instant Pot before cooking, or you may end up with milk sprayed all over your kitchen, and poorly cooked millet.
Instant Pot Cranberry Millet Porridge https://twosleevers.com/instant-pot-cranberry-millet-porridge/
This Instant Pot Vegetarian Barley Pilaf with Mushrooms is so delectably savory that you’ll wonder why you’ve never made it before! It’s the perfect side dish for most everything .
Why You Really Must Make This Barley Pilaf With Mushrooms
If you’re looking for a fantastic side dish that’s also exceptionally easy to make, you’ve come to the right place. This Barley Pilaf With Mushrooms is truly one of those side dishes that you just can’t get enough of. I could honestly eat it as a main dish, and you’ll probably want to as well after trying some!
I used to make a similar dish almost 30 years ago. Why I stopped making it, I don’t know, but I’m glad I have a pressure cooker for this dish because it sure cuts down the time, the babysitting, the cooking water frothing all over the stove while I forgot about it—did I mention that I’m easily distracted?
This recipe seriously takes maybe 5-10 minutes on your part and the Instant Pot does the rest. It’s a great vegetarian side dish to make when you’ve got a main dish you’ve got to babysit or for those days that you just want something quick and easy that still tastes so good.
It also makes a fantastic vegetarian side dish, though I’m sure you’d enjoy it immensely even if you don’t live a vegetarian lifestyle.
Is Pearled Barley Healthy?
Pearled Barly actually has many health benefits. Though it is fairly high in carbs, they’re carbs that are rich in fiber, which have myriad health benefits such as improving heart health, and lowering the risk of diabetes. It’s also a great source of calcium and protein, which is especially beneficial for those on a vegetarian or vegan diet.
Keep in mind though, that barley is NOT gluten-free . It contains about 8% gluten, so it should not be consumed by those trying to avoid gluten.
What Type of Barley Do I need for this Recipe?
This can get very confusing. I used pearled barley for this.
- The least processed version is whole-grain barley. The inedible outer shell has been removed, and nutrient loss is minimal.
- Next up is pearled barley. The shell has been removed and it has been polished. You’ve lost a little in the way of nutrients, but it’s easier to cook. This is the barley that I used for this Instant Pot Barley recipe.
- Instant Barley takes minutes to cook and can be done easily on the stovetop. I wanted something a little less processed, and with a slightly longer cook time, so that it would take on the flavors of the mushrooms and onions. So that’s what I used.
How To Make Barley Pilaf With Mushrooms
- Turn the Instant Pot on SAUTÉ HIGH. Add butter and when the butter melts, add onions and stir for 30 seconds. Add mushrooms and stir to coat with the butter.
- Add salt, pepper, barley , and water.
- Press CANCEL to turn off Sauté. Press PRESSURE COOK and cook on HIGH PRESSURE for 15minutes.
- Allow the Instant Pot to release pressure naturally for 10 minutes, and then release all remaining pressure.
- Stir in red wine vinegar and parsley and serve.
Tips And Tricks For Making Barley Pilaf With Mushrooms
- This dish is great eaten hot as a side dish with vegetables, or cold, as a salad. You can also mix it with chopped cucumbers, onions and tomatoes as a cold salad.
- This dish freezes very well, so do yourself a favor and make some extra so you can enjoy later with even less effort required!
- To make this dish completely vegan-friendly, simply use olive oil in place of the butter.
- I used to make this with a little red wine added to the broth, and that made for a lovely version. It colors the barley ever so slightly, and it’s quite pretty.
- Use a medium pearled barley like this one for this recipe. Alternatively, find barley that takes 45-50 minutes to cook on the stovetop and use that.
- Do not add other vegetables to this as they will not stand up to the long cook times. Mushrooms hold their shape over long cooking periods, so they’re a good thing to add.
Looking For A Good Main Dish To Enjoy This Barley Pilaf With? Check These Recipes Out!
Brazilian Chicken legs
- Impress your friends and family with this delicious Brazilian Chicken recipe ! Only you will know how easy this air fryer chicken dish is!
- Herb Roast Chicken turns out amazing with this recipe designed for the air fryer. All the traditional flavors you want, with none of the fuss!
- This air fried Flank Steak with Zhoug comes out perfect every time! The steak comes out tender and juicy and the zhoug adds a little kick!
Looking for more great mushroom dishes? Check out my Instant Pot Mushroom Stroganoff !
Barley Pilaf With Mushrooms
This Barley Pilaf with Mushrooms is so delectably savory that you’ll wonder why you’ve never made it before! It’s the perfect side dish for most everything!
Ingredients
- 2 tablespoons Olive Oil, or Butter
- 2 cups Mushrooms, diced
- 1/2 cup onion, diced
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- 1 cup Pearled Barley, medium
- 1 cup water
For Finishing
- Red Wine Vinegar, or lemon juice
- 1/4 cup Chopped Parsley
Instructions
- Turn the Instant Pot on SAUTE HIGH. Add butter and when the butter melts, add onions and stir for 30 seconds. Add mushrooms and stir to coat with the butter.
- Add salt, pepper, barley, and water.
- Press CANCEL to turn off Sauté. Press PRESSURE COOK and cook on HIGH PRESSURE for 15 minutes.
- Allow the Instant Pot to release pressure naturally for 10 minutes, and then release all remaining pressure.
- Stir in red wine vinegar and parsley and serve.
Notes
- This dish is great eaten hot as a side dish with vegetables, or cold, as a salad. You can also mix it with chopped cucumbers, onions and tomatoes as a cold salad.
- This dish freezes very well, so do yourself a favor and make some extra so you can enjoy later with even less effort required!
- To make this dish completely vegan-friendly, simply use olive oil in place of the butter.
- I used to make this with a little red wine added to the broth, and that made for a lovely version. It colors the barley ever so slightly, and it’s quite pretty.
- Use a medium pearled barley like this one for this recipe. Alternatively, find barley that takes 45-50 minutes to cook on the stovetop and use that.
- Do not add other vegetables to this as they will not stand up to the long cook times. Mushrooms hold their shape over long cooking periods, so they’re a good thing to add.
Recommended Products
- Quaker Medium Pearled Barley 16 Oz (Pack of 3)
- Instant Pot Ultra 6 Qt
- Instant Pot Ultra 3 Qt
Nutrition Information:
Yield:
Serving Size:
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
