With an Instant Pot and less than 30 minutes, you can make perfectly cooked amaranth every time! Let us show you how.
What is Amaranth?
Amaranth is a pseudograin, which means it’s technically a seed but can be cooked and used similar to other grains. It has a nutty, mildly sweet flavor and slight crunch when cooked.
Amaranth was considered a “super grain” by the Aztecs. They saw it as a nutritious option for infants and found it provided enough strength for soldiers! This makes sense considering it’s rich in iron, magnesium, phosphorous, selenium, calcium, vitamin B6, and protein. It also contains all the essential amino acids.
Instant Pot Amaranth
Cooking amaranth in the Instant Pot is our preferred method. It’s fast, easy, and results in creamy, perfectly cooked amaranth that doesn’t stick to the pan!
Here’s what you need to know:
- Ratio = 1 part amaranth : 2 parts water
- Cook Time = 5 minutes
- Release = 10 minute natural release, then release any remaining pressure
It makes a delicious breakfast porridge, especially with fresh or frozen fruit, nuts and/or seeds, dairy-free milk, nut butter, cacao nibs, cinnamon, or your favorite toppings!
Did you find this helpful? If so, be sure to check out our Instant Pot Cooking Times Guide for perfectly cooked grains and beans every time!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Instant Pot Amaranth (Fast, Creamy, No Soaking!)
Ingredients
- 1 cup amaranth
- 2 cups water (or dairy-free milk for a creamier result)
FOR SERVING optional
- Fresh or frozen fruit
- Nuts/seeds
- Dairy-free milk
- Nut butter
- Cinnamon
- Cacao nibs
Instructions
- Add amaranth and water (or dairy-free milk) to the Instant Pot and stir to prevent sticking. Pressure cook on high for 5 minutes (it will take about 8 minutes for the Instant Pot to pressurize before cooking begins).
- Once the timer goes off, allow to naturally release for 10 minutes, then release any remaining pressure. Carefully remove lid once steam has fully escaped.
- Enjoy immediately with toppings of choice. Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop, stirring frequently and adding more liquid, if needed, to thin.
Notes
*Total time includes active cook time, release time, and the time it takes for the Instant Pot to heat up (~8 minutes).
Patti says
Do you have to rinse the amaranth before cooking? I love the taste but it is difficult to rinse without losing a lot of the grains.
Nope! We didn’t rinse it for this recipe.
David says
I just made this doubling the recipe, using shelf stable (not from the refrigerator) unsweetened soy milk and with 7 minutes cooking time instead of 5 (my wife said she always adds 2 minutes).
We have been making Amaranth using water instead of non dairy milk in the Instapot for several years.
Today it came out perfect. No burning (I thought if I used soy milk from the fridge it might take longer to build to cooking and lead to burning).
I like the texture and flavor better with the milk. I found it stirred easier (less sticky).
Thank you for the recipe!
Amazing! Thanks so much for sharing, David!
AT says
Given the previous comments about some people having the amaranth burn on the bottom of their Instant Pot when using some sort of milk, I took some precautions.
First, I soaked the pseudograin overnight because the one time I made millet porridge and didn’t soak it, I had an issue with burning. I strained it the next day through a linen towel (not very fun because the seed is so small and mostly wanted to stick to the towel).
Second, I lightly greased my Instant Pot with oil (olive, but I would have used coconut if I had any) to help with any further strickage. I dumped in the soaked grain, light canned coconut milk (I kept the same ratio of pseudograin to milk as if I hadn’t soaked it), cinnamon, honey, and a healthy pinch of table salt. Stirred everything together and set it on “Normal” heat and High Pressure.
Final result: No sticking at all! The texture is almost reminiscent of fish roe (though smaller) and smelled like quinoa to me, though didn’t really taste like it. I’d like to try a millet and amaranth mix next time.
I’d also like to try skipping the soak next time because it’s slightly annoying, but if it prevents burning, then it’s definitely worth it.
ET says
Thank you! I made this with plain water as described and worked out perfect with no sticking :)
Yay! Thank you for sharing! xo
Cristina says
How is this recipe working out for people?????? I don’t even think my Instapot Pro made it to the actual cooking phase & it sang the burn code. What a mess & waste of milk and amaranth. Completely burned and stuck to the pot. Used 1 cup amaranth & 2 cups grassfed organic whole milk.
Sorry it gave you trouble, Cristina! We think using 2 cups whole milk is causing it to be too thick and create a burn warning. We’d recommend trying half water/half milk if you’re up for giving it another try!
Cristina says
I tried that as well. Literally the same thing happened! I did 1 cup whole & 1 cup water. Burned to the pot. Did you make this recipe for real?
Bummer! Sorry to hear that. Maybe it just doesn’t work with cow’s milk for some reason? We’ve made it with water several times with success, as have other readers.
Jacob says
I’m not going to ding the recipe.
However, I wanted to note that I did try this recipe and got pain in my colon accompanied by foul gas and amaranth fragments in my stool.
I’ve tried googling this and found little on it online. This grain isn’t popular in America it seems. Has anyone else had this problem?
bill says
i bought a small amount of bulk amaranth having no idea what to do with it. It seems this is the most basic way of cooking it. it tastes like I can do whatever I wish with it, muck like quinoa or rice.
Phoenix says
Super easy, accurate recipe Ive made for 3 batched now. I added PUMPKIN PIE SPICE last week to the pot, then walnuts afterwards. Yum. A splash of half-and-half made it decadent. Right now, trying addition of NUTMEG and a frozen GINGER CUBE to the pot.
We’re so glad you enjoy the recipe! Your additions sound delicious! xo
BlueFire says
Have attempted cooking amaranth on the stove top before but that didn’t work out. I’ve used this recipe several times. Works every time. Amaranth is delicious and is now a regular addition to my diet thanks to this instant pot method!
Yay! So glad this recipe is helpful to you!
Pri says
Hey, can we use pot in pot for this? If yes, what would be the pressure cook time for that?
Hi Pri, we haven’t experimented with that method, so we’re not sure! Let us know if you try it!
Priscilla says
Never knew how to cook amaranth until I got an instant pot and saw your recipe. It was delicious I used dairy free milk, 1/8 tsp, an apple and 1 tsbp of maple syrup.
Sounds delish! Thanks so much for the lovely review, Priscilla!
Amber says
Delicious easy and nutritious. I threw a few frozen blueberries in when its cooking and add pecans and a little syrup when its done. Nice recipe to add to my rotation!! Tried to cook this on stove top once and almost gave up on this ingredient so glad I tried it this way.
We’re so glad you enjoyed it, Amber! Thanks so much for the lovely review!
Lynn says
So I was in trader joes and saw a rolled oats. amaranth & quinoa blend. I think it had directions for stovetop and microwave but not IP. I was curious to try it because of the health benefits of these foods (it might even have had chia in it) but I wasn’t keen on cooking it on the stovetop so I passed. I don’t like cooking amaranth on the stove top– it didn’t come put the way I would’ve hoped. I think i will try this method. And maybe combine it with steel cut oats. Maybe a quarter cup of each and 1.5 cups of water on high for 5 mins. I’m only cooking for ne so I don’t want huge amounts of it and I’m not interested in doing pot in pot. What are your thoughts?
Sounds like a lovely combo! It’s hard to say without trying it ourselves, but that timing and amount of liquid sounds about right. We’d say 1 1/4 – 1 1/2 cups liquid. Let us know how it goes!
Mona says
Thank you! Super easy. Came out perfect, creamy. Love the nutty flavor of Amaranth. Great with maple syrup and walnuts. Next i will try your instant pot millet. :)
Lovely! Thanks so much for sharing, Mona!
James says
Unfortunately it kept burning. I measured the amaranth and soy milk with the appropriate measuring cup and I stirred it as suggested.
Hi James, sorry to hear this recipe didn’t work out for you. It’s possible that the particular protein or sugar content in your milk was contributing to the burning, perhaps try the recipe with water and see if that helps? We aren’t sure what else it might be, unless you’re reducing the batch size or using an alternate setting on the instant pot. Thanks for your honest feedback!
Lorenza says
Thanks, yes, it is indeed delicious with fruits. Best to find other ways to make bars. Ciao!
Joanna says
Can you use amaranth powder too?
We’ve never tried that, but we don’t see why not. You may need to add more water though. Let us know if you do some experimenting!
Joanna says
Thank you!! I’ll try it and comment on how it goes
Lorenza says
Hi
What can you do with the amaranth cream? Any recipes? How long does it keep? Can it be frozen? I made too much 🤣!
Hi Lorenza, we’re not sure what you mean by amaranth cream? Do you mean the porridge? Sure, it can be frozen.
Trisha Sease says
This was so fast and easy and turned out perfectly!! We topped ours with a splash of coconut milk, cinnamon and sweetened it with dates a delicious! Thank you!
Lovely! Thanks for sharing, Trisha!
Lorenza says
Hi,
Thanks for the reply. Yes, I mean the porridge. What can be done with it? I would like to use it to make energy bars. I saw lots of recipes online with popped amaranth, and I am not into that. I would like to use the porridge, just dont know how to proceed to make bars out of it. Thanks again.
Hi Lorenza, we aren’t sure of a way to make bars out of it because it would be too moist. It’s best as a porridge topped with fresh fruit and nuts/seeds.