I am in love with the Instant Pot, sue me! The thing is magic, and it makes porridge 1000 times easier in the mornings. Since I can’t eat oats my porridge options are limited, which is frankly awful because I love a warm and creamy bowl of sweet grainy goodness in the morning. Enter millet: my favorite oat alternative.
Millet, however, takes a bit longer to cook that rolled oat, so I often opt to pre bake it to make my mornings quicker. The pre bake process is streamlined with the instant pot, and I use the “pot-in-pot” method to ensure the porridge doesn’t dry out or clog the steam vent. This recipe gives me about 4 servings which I add milk to before reheating and topping with goodies like DF yogurt and fresh fruit.
I highly recommend this millet porridge for busy week day morning and hope you find it as enjoyable as I do.
Ingredients
- 1 Cup Millet
- 2 1/2 Cups coconut milk
- 1/4 tsp salt
- 1 tbsp. coconut oil
- nuts, fruits, and other toppings ( I love coconut flakes)
- 1/2 cup water
Instructions
- combine the millet, coconut milk, salt, and coconut oil in a small oven safe pan that will fit inside your instant pot (I recommend using metal, as glass and ceramic pose more of a risk)
- Pour 1/2 cup of water into the instant pot and place rack in side. Cover the pan with foil and place on top of the rack.
- Close the instant pot and set to pressure cook on high for 15 minutes
- Once finished, release the pressure through the valve and remove the pan.
- You should get around 4 servings that you can jazz up anyway you please! To reheat at 1 to 2 tablespoons of DF milk and reheat before eating.
Enjoy!
Green and Gluten Free 