Instant Pot Amaranth (Fast, Creamy, No Soaking!)

Jump to Recipe
Bowl of Instant Pot Amaranth with fresh fruit, dairy-free milk, and pecans

With an Instant Pot and less than 30 minutes, you can make perfectly cooked amaranth every time! Let us show you how.

Spoon and bowl of amaranth

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 with dry amaranth and water

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!

Wooden spoon resting in amaranth in an Instant Pot

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!

Bowl of cooked amaranth

Instant Pot Amaranth (Fast, Creamy, No Soaking!)

A quick & simple method for making PERFECTLY cooked amaranth in the Instant Pot. Just 1 ingredient, no soaking, and less than 25 minutes required!
Author Minimalist Baker
Spoon resting in a bowl of amaranth made in the Instant Pot
4.17 from 18 votes
Prep Time 18 minutes
Cook Time 5 minutes
Total Time 23 minutes
Servings 4 (~3/4-cup servings)
Course Breakfast, Helpful How-to
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days


FOR SERVING optional


  • 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.


*Nutrition information is a rough estimate calculated without optional ingredients.
*Total time includes active cook time, release time, and the time it takes for the Instant Pot to heat up (~8 minutes).

Nutrition (1 of 4 servings)

Serving: 1 3/4-cup serving Calories: 179 Carbohydrates: 31.5 g Protein: 6.5 g Fat: 3.4 g Saturated Fat: 0.7 g Polyunsaturated Fat: 1.34 g Monounsaturated Fat: 0.81 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 2 mg Potassium: 245 mg Fiber: 3.23 g Sugar: 0.8 g Vitamin A: 0.97 IU Vitamin C: 2.03 mg Calcium: 76.72 mg Iron: 3.67 mg

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Anshula says

    Would this recipe work with amaranth flour as well? I bought some amaranth flour last year and would like to use it.

    Thank you

  2. JJ White says

    Would add an extra 2 minutes next time, as it wasn’t nearly done. Had to sauté on high for 5-7 minutes until it gave me the right consistency. Saying that I do own the larger size duo instant pot. Not sure why that would matter, but ya never know.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Interesting! Sorry it gave you trouble! We haven’t tested with that size, but perhaps the amaranth doesn’t stay covered as well? Not sure!

  3. Amanda says

    Made this for the first time for my husband and I. We had never had amaranth before but I figured that the InstantPot would do a good job. Found this recipe and it worked perfectly. No amaranth stuck to the pot at all and it was delicious! Thank you for a quick reliable way to make a new favorite!

  4. 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.

  5. 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!

  6. 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.

  7. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          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.

  8. 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?

  9. 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.

  10. 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.

  11. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Pri, we haven’t experimented with that method, so we’re not sure! Let us know if you try it!

  12. 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.

  13. 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.

    • 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?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        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!

  14. 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. :)

      • James says

        Unfortunately it kept burning. I measured the amaranth and soy milk with the appropriate measuring cup and I stirred it as suggested.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

    • Lorenza says

      What can you do with the amaranth cream? Any recipes? How long does it keep? Can it be frozen? I made too much 🤣!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Lorenza, we’re not sure what you mean by amaranth cream? Do you mean the porridge? Sure, it can be frozen.

  15. 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!

    • Lorenza says

      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.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        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.