• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Vidhya’s Vegetarian Kitchen logo
  • Home
  • About
    • VVK Galleries
    • VVK YouTube Channel
    • VVK Mentions
    • Privacy & Copyright Policies
  • Recipes
  • Shop
    • Amazon Shop
    • Cookbooks
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Shop
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Instant Pot Recipes » Instant Pot Millet | How to Cook Barnyard Millet in Instant Pot

    Instant Pot Millet | How to Cook Barnyard Millet in Instant Pot

    Posted on March 12, 2021 · Last Updated on March 11, 2021 · By Srividhya G · 2 Comments

    56 shares
    • Share10
    • Tweet
    • Reddit
    Jump to Recipe Card
    barnyard millet cooked in instant pot with text overlay for pinterest

    Learn how to cook millet, precisely barnyard millet in Instant Pot. I have shared both the pot-in-pot and directly cooking in the inner pot methods here.

    Make fluffy and tender millet every single time and use it in place of rice or quinoa!

    barnyard millet placed in black plate on top of golden plate with instant pot on the top

    When I shared my meal plates with millet instead of rice and lemon millet rice on my Instagram, many asked me how I cook my millet soft yet not mushy. I wanted to share a detailed millet cooking post with different millet varieties and with different brands. But it’s a long project, and I need to start somewhere, and here I am starting with barnyard millet. 

    barnyard millet in a measuring cup

    I will be updating this post when I test with different millet brands. So please bookmark this post. For other millets, it will be a new post!

    Jump to:
    • Millets 
    • Instant Pot Barnyard Millet
    • Barnyard Millet Cooking Time
    • Yield and serving suggestion and dietary specifications
    • Cooking barnyard millet in the main pot
    • Cooking barnyard millet using the pot-in-pot method
    • Recipe Notes
    • More millet recipes
    • 📖 Recipe

    PS – This is not a sponsored post. I have tested this timing with Ethnic Manna brand barnyard millet. Like rice and beans, every bag of millet is different. Please refer to my notes for timing and millet to water ratio variations. 

    ethnic manna brand

    Millets 

    Millets or tiny grains are small-seeded cereal crops popularly known as siru dhaniyam or siru thaniyam in Tamil. There are different millets like barnyard millet, kodo millet, foxtail millet, proso millet, little millet, pearl millet, finger millet, and sorghum. In the US, we get only one variety which resembles more like foxtail millet. I usually get my millet from my local Indian grocery stores. You can find them online as well.

    Millets are very nutritious, and they are a good source of micronutrients, minerals, protein, and fiber. It’s a good replacement for rice, and you can serve it along with curries or use them in salads, soups, and stews. 

    Instant Pot Barnyard Millet

    If you are getting started with millet, I would suggest starting with little millet or barnyard millet. You can easily get acquired to the taste. 

    Today let’s talk about barnyard millet. In Tamil, we call this millet kuthiraivali, in Kannada oodhalu, and Hindi Sanwa. You can find the names in languages here. 

    Soaking: I always rinse and soak my millets for one hour before cooking. It aids in digestion, and while some say it is not necessary, I always soak it for atleast 30 minutes. 

    Instant Pot delayed start: The Instant Pot delayed start/timer comes in handy. I rinse my millet and add water and do a 1 hour delayed start. Again there is a difference in opinion on whether we should discard the water used for soaking or not. I have tried both ways – discarding the water used for soaking and using the same for cooking. So far, no issues. You can go with your comfortable option. 

    Release: I always opt for natural pressure release as we don’t babysit or worry about releasing the pressure quickly. It’s very convenient and hands-free. 

    overhead shot of barnyard millet placed in black plate on top of golden plate with purple fabric on the side

    Barnyard Millet Cooking Time

    • Soaking time: 1 hour
    • Ratio = 1 part barnyard millet : 1.5 parts water/liquid
    • Cook Time = 2 minutes for the main pot cooking method and 3 minutes for the pot-in-pot cooking method.
    • Release = Natural pressure release.

    Yield and serving suggestion and dietary specifications

    Millets are gluten-free and vegan by nature. One cup of uncooked millet yields 4 to 5 cups of cooked millet, but it depends upon the brand. You can store the cooked millet in the refrigerator for 4 to 5 days and reheat the required amount as needed.

    You can serve millet with sambar, kuzhambu, rasam varieties or use them instead of rice for “variety-rice” dishes like lemon rice, tomato rice, tamarind rice, etc. Or you can also serve it with dal, chole, etc. Alternatively, you can use it in salads, soups, and stews.  

    Note: For the pot-in-pot method, I used a half cup of millet and ¾ cup of water. 

    barnyard millet served with spoon in black plate

    Cooking barnyard millet in the main pot

    • Rinse the millet at atleast 4 to 5 times. Make sure you wash the millets until the water becomes clear. Add the millet to the inner pot, followed by 1.5 cups of water and ¼ tsp gingelly oil. (optional)
    rinsed millet in the inner pot
    • Place the inner pot inside the Instant Pot. Now close the Instant Pot. Make sure the sealing ring is in place and set the vent to the sealing position. Press the pressure cook / manual button and set the cooking time as 2 minutes at high-pressure. 
    setting the cooking time for 2 minutes
    • Now press the delay start/timer and select 1 hour. You can soak the millets separately also. When the cooking is complete, release the pressure naturally.
    setting the delay timer
    • When the pressure is all released, carefully open the lid.
    cooked millets
    • Let the millets cool and fluff it with a fork. Initially, it will look clumpy and sticky, but as it cools down, it becomes grainy and not sticky.  Once it’s cooled down, feel free to fluff the millets with hand.
    fluffed millet
    • Transfer it to a serving bowl and serve it warm. As we add oil, nothing sticks in the inner pot.
    non sticky Instant pot

    Cooking barnyard millet using the pot-in-pot method

    • Rinse the millet at atleast 4 to 5 times. Make sure you wash the millets until the water becomes clear. Add the millet to a small vessel and add water and let it soak for 1 hour. Then drain the water and add the water and ¼ tsp gingelly oil. (optional)
    cooking millet in pot in pot
    • Add 1 cup of water to the inner pot and place the trivet and then place the vessel with the millet.
    setting up the millet in pot in pot method
    • Now close the Instant Pot. Make sure the sealing ring is in place and set the vent to the sealing position. Press the pressure cook / manual button and set the cooking time as 3 minutes at high-pressure.
    setting the cooking time as 3 minutes
    • When the cooking is complete, release the pressure naturally. When the pressure is all released, carefully open the lid.
    cooked millet
    • Let the millets cool, and you can easily transfer the millets to a plate before fluffing. Just flip the millet bowl into a plate, like below.
    cooked and flipped millet
    • Fluff the millet and serve it warm. 
    fluffed millet cooked in pot in pot method

    Recipe Notes

    • The timing and water ratio mentioned here yields soft and fluffy millet perfect for “variety-rice” recipes. But if you prefer a soft texture, increase the water to 2 cups and cooking time for a couple of minutes more.
    • Let the millets cool: It’s essential to let the millets cool before fluffing. Once it’s cooled down, use a fork or hand and fluff the millets. Initially, it will look clumpy and sticky, but as it cools down, it becomes grainy and not sticky.  
    • Instead of water, you can use vegetable broth for added flavor.
    • Oil is optional, but it helps the millet not to stick to the pot/vessel. 
    • If using the stove-top pressure cooker, you can follow the same water ratio but cook for 2 whistles. 

    More millet recipes

    • Foxtail Millet Tomato Biryani | Thinai Thakkali Biryani
    • Barnyard Millet Neer Dosa
    • Little Millet Palak Corn Pulao | Instant Pot Spinach Pulao with Millet
    • Varagu Arisi Kootanchoru | Instant Pot Millet Kootanchoru

    PS: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this Instant Pot millet, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap.  Make sure to follow me on my Pinterest for more healthy and delicious ideas!

    📖 Recipe

    square image of barnyard millet placed in black plate on top of golden plate with purple fabric on the side
    Pin Recipe Print Recipe
    5 from 2 votes

    Instant Pot Millet | How to Cook Barnyard Millet in Instant Pot

    Learn how to cook millet, precisely barnyard millet in Instant Pot. I have shared both the pot-in-pot and directly cooking in the inner pot methods here.
    Prep Time5 mins
    Cook Time3 mins
    Soaking + Pressure building/releasing time1 hr 30 mins
    Total Time1 hr 38 mins
    Course: Entree
    Cuisine: Indian
    Servings: 8
    Calories: 92kcal
    Author: Srividhya G

    Equipment

    • Instant Pot or Pressure Cooker

    Ingredients

    • 1 cup barnyard millet
    • 1.5 cups water
    • ¼ tsp gingelly oil

    Note: For the pot-in-pot method, I used a half cup of millet and ¾ cup of water. ( 1 cup = 240ml; 1 tbsp=15ml; 1tsp=5ml;)

      Instructions

      Cooking barnyard millet in the main pot

      • Rinse the millet at atleast 4 to 5 times. Make sure you wash the millets until the water becomes clear. Add the millet to the inner pot, followed by 1.5 cups of water and ¼ tsp gingelly oil. (optional)
        rinsed millet in the inner pot
      • Place the inner pot inside the Instant Pot. Now close the Instant Pot. Make sure the sealing ring is in place and set the vent to the sealing position. Press the pressure cook / manual button and set the cooking time as 2 minutes at high-pressure.
        setting the cooking time for 2 minutes
      • Now press the delay start/timer and select 1 hour. You can soak the millets separately also. When the cooking is complete, release the pressure naturally.
        setting the delay timer
      • When the pressure is all released, carefully open the lid.
        cooked millets
      • Let the millets cool and fluff it with a fork. Initially, it will look clumpy and sticky, but as it cools down, it becomes grainy and not sticky.  Once it's cooled down, feel free to fluff the millets with your hand.
        fluffed millet
      • Transfer it to a serving bowl and serve it warm. As we add oil, nothing sticks in the inner pot.
        non sticky Instant pot

      Cooking barnyard millet using the pot-in-pot method

      • Rinse the millet at atleast 4 to 5 times. Make sure you wash the millets until the water becomes clear. Add the millet to a small vessel and add water and let it soak for 1 hour. Then drain the water and add the water and ¼ tsp gingelly oil. (optional)
        cooking millet in pot in pot
      • Add 1 cup of water to the inner pot and place the trivet and then place the vessel with the millet.
        setting up the millet in pot in pot method
      • Now close the Instant Pot. Make sure the sealing ring is in place and set the vent to the sealing position. Press the pressure cook / manual button and set the cooking time as 3 minutes at high-pressure.
        setting the cooking time as 3 minutes
      • When the cooking is complete, release the pressure naturally. When the pressure is all released, carefully open the lid.
        cooked millet
      • Let the millets cool, and you can easily transfer the millets to a plate before fluffing. Just flip the millet bowl into a plate, like below.
        cooked and flipped millet
      • Fluff the millet and serve it warm.
        fluffed millet cooked in pot in pot method

      Notes

      • The timing and water ratio mentioned here yields soft and fluffy millet perfect for “variety-rice” recipes. But if you prefer a soft texture, increase the water to 2 cups and cooking time for a couple of minutes.
      • Let the millets cool: It’s essential to let the millets cool before fluffing. Once it’s cooled down, use a fork or hand and fluff the millets. Initially, it will look clumpy and sticky, but as it cools down, it becomes grainy and not sticky.  
      • Instead of water, you can use vegetable broth for added flavor.
      • Oil is optional, but it helps the millet not to stick to the pot/vessel. 
      • If using the stove-top pressure cooker, you can follow the same water ratio but cook for 2 whistles. 

      Nutrition

      Calories: 92kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Calcium: 7mg | Iron: 1mg

      I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

      Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
      For Video RecipesCheck out My YouTube Channel
      56 shares
      • Share10
      • Tweet
      • Reddit

      Filed Under: Instant Pot Recipes, Siru Thaniyangal | Millets

      Reader Interactions

      Comments

      1. Jahnu says

        March 13, 2021 at 8:26 pm

        5 stars
        Very useful tips. Tyvm. I love your recipes.

        Reply
        • Srividhya G says

          March 13, 2021 at 9:32 pm

          Thanks. I am glad you find it useful.

          Reply

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      Primary Sidebar

      Welcome

      Author Vidhya smiling in the renovated kitchen

      Hello all, I am Srividhya, the person behind this blog. I firmly believe that the mouth is the way to the heart. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world. From traditional, authentic recipes to fusion and eggless bakes, you can find it all here! Read more →

      Enjoy My Cookbooks

      Two cookbooks beautifully presented on the table

      Discover the diverse and delicious taste of South India, eggless recipes made in Instant Pot and other deliciousness! Find out more →

      Sign Up to Newsletter

      Must-Try Soup Recipes 

      • Vegan Miso Ramen Soup With Tofu
      • Easy Pumpkin Soup | Pumpkin Shorba
      • Vegan Mushroom and Wild Rice Soup | Instant Pot Wild Rice Soup
      • Broccoli Almond Soup (Instant Pot Method)

      As Featured On

      As seen on logo banner

      YouTube

      Follow me on YouTube for regular recipe videos and insights from my kitchen!

      Follow

      Disclosure

      VVK is a participant in the Amazon Services LLC Associates Program - an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate VVK earns from qualifying purchases. Privacy Policy →

      Most Popular Posts

      • Tofu Scramble | Scrambled Tofu Breakfast Burrito
      • Pesto Mozzarella Sandwich
      • Sweet Corn and Steel Cut Oats Soup
      • Easy Cream Cheese Pasta with Broccoli
      • Aloo Masoor Dal | Potato With Red Lentils
      • Alu Diye Cholar Dal | Bengali-Style Lentils with Potatoes

      Explore Your Favorites

      15 + Mango Recipes

      25 + Easy South Indian Instant Pot Recipes

      10 + Must Try Vegetarian Pasta Recipes

      20 + Kids Friendly Lunch Box Recipes

      20 + Indian Lentils Recipes Made in Instant Pot

      Footer


      VVK is a participant in the Amazon Services LLC Associates Program - Privacy Policy
      HOME | ABOUT | CONTACT US

      Footer

      ↑ Back to Top

      VVK horizontal logo

      About

      • About
      • Contact
      • Privacy Policy

      Cooking

      • Sign Up to Newsletter
      • All Recipes
      • My Cookbooks
      • My Amazon Shop

      VVK is a participant in the Amazon Services LLC Associates Program

      Copyright © 2023 | VidhyasHomeCooking.com