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!)
- 1 cup amaranth
- 2 cups water (or dairy-free milk for a creamier result)
FOR SERVING optional
- Fresh or frozen fruit
- Dairy-free milk
- Nut butter
- Cacao nibs
- 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.
*Total time includes active cook time, release time, and the time it takes for the Instant Pot to heat up (~8 minutes).
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