How To Make
Pressure Cooker Millet

Pressure cooker millet is so quick and easy that you might never return to making regular stovetop boiled millet again.

There are two options available to you when making pressure cooker millet. One is to make a dry, fluffy grain; the other is to make it moist.

Which should you choose?

Make the drier millet if you'd like to serve it with a delicious vegan sauce or a dish that contains lots of liquid, like a chunky soup or chili. The moist should be reserved for those times when you'd like more of a traditional polenta-like dish, or for a breakfast porridge.

Before you begin, be sure your millet has been rinsed thoroughly and drained. If you're toasting your millet first to bring out more flavor (recommended, depending on the dish) then no need to rinse -- simply follow the optional step below.

To Make A Dry, Fluffy Pressure Cooker Millet:(Optional step) - To toast the millet: Place your pressure cooker over high heat. Place 1 cup of millet into the cooker and stir constantly until the millet starts popping and jumping around. Be sure the millet doesn't burn -- if it appears to be going down this road, simply remove the cooker and lower the heat slightly, stirring constantly to cool.

If you'd like to skip the above optional step, simply add the rinsed and drained millet to the cooker at the same time as the liquid.

Carefully add 1 3/4 cups boiling water or veggie stock and 1/2 teaspoon salt, or to taste. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat to maintain the pressure and cook for 10 minutes. Allow the pressure to come down naturally for 10 minutes. Remove the lid. Fluff immediately with a fork.

Makes 3 1/2 to 4 cups cooked millet

To Make A Moist Pressure Cooker Millet: (Optional step) - To toast the millet: Place your pressure cooker over high heat. Place 1 cup of millet into the cooker and stir constantly until the millet starts popping and jumping around. Be sure the millet doesn't burn -- if it appears to be going down this road, simply remove the cooker and lower the heat slightly, stirring constantly to cool.

If you'd like to skip the above optional step, simply add the rinsed and drained millet to the cooker at the same time as the liquid.

Carefully add 2 3/4 cups boiling water or veggie stock and 1/2 teaspoon salt, or to taste. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat to maintain the pressure and cook for 10 minutes. Allow the pressure to come down naturally for 10 minutes. Remove the lid.

Makes 3 1/2 to 4 cups cooked millet

No matter which technique you choose, be sure to use the Millet "Vegan Flavor Matches" to flavor your millet to perfection.

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