Instant Pot Millet (Fast, Fluffy, Perfect!)

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Bowl of fluffy millet

With an Instant Pot and less than 30 minutes, you can make fluffy, perfect millet every time! Let us show you how.

Millet and water in an Instant Pot

Instant Pot Millet

Cooking millet in the Instant Pot is our preferred method because it’s fast, fluffy, and not mushy!

Here’s what you need to know:

  • Ratio = 1 part millet : 1 ¾ parts water
  • Cook Time = 10 minutes
  • Release = 10 minute natural release, then release any remaining pressure

Millet is great for adding to stir fries, bowls, salads, and more! It also goes well with nearly any main, including curries and soups.

Wooden spoon in an Instant Pot with cooked millet

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!

Spoon resting in a bowl of Instant Pot Millet

Instant Pot Millet (Fast, Fluffy, Perfect!)

A quick & simple method for making PERFECT millet in the Instant Pot every time! Just 1 ingredient and less than 30 minutes required!
Author Minimalist Baker
Bowl of Instant Pot millet
5 from 3 votes
Prep Time 18 minutes
Cook Time 10 minutes
Total Time 28 minutes
Servings 4 (~3/4-cup servings)
Course Helpful How-to, Side Dish
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days



  • Add millet and water (or vegetable broth) to the Instant Pot and stir to prevent sticking. Pressure cook on high for 10 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 in stir fries, bowls, salads, or as a side to nearly any main. Store cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat in a skillet on the stovetop, adding oil or coconut aminos, as needed, to prevent sticking.



*Total time includes active cook time, release time, and the time it takes for the Instant Pot to heat up (~8 minutes).
*Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1 three-quarter-cup serving Calories: 189 Carbohydrates: 36.4 g Protein: 5.5 g Fat: 2.1 g Saturated Fat: 0.4 g Polyunsaturated Fat: 1.07 g Monounsaturated Fat: 0.39 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 3 mg Potassium: 98 mg Fiber: 4.3 g Sugar: 0.8 g Vitamin A: 21.5 IU Vitamin C: 0 mg Calcium: 4 mg Iron: 1.51 mg

Reader Interactions


  1. Arthur says

    I’m having difficulty making fluffy millet in my Instant Pot. I added 1 cup of millet to my Instant Pot, a teaspoon of kosher salt, and 1.75 cups of water. I gave it a stir and then sealed my Instant Pot. I pressure cooked it on High for 10 minutes and after 10 minute NPR I opened the Instant Pot. When I tried to fluff the millet I came up in clumps and was stuck to the bottom of my Instant Pot.

    Second time around I added a tablespoon of olive oil. This kept the millet from sticking and for the most part kept it from sticking to itself but it still wasn’t fluffy.

    Third time I was told to soak the millet for 8 hours before cooking. I didn’t add the olive oil so it stuck to the pot a little and fluffed into 6 big lumps.

    Now I’m being told I must be overcooking the millet and should try steaming it instead of pressure cooking.

    Any assistance will be greatly appreciated.

    • Support @ Minimalist Baker says

      Hi Arthur, it sounds like it might need slightly more water. Or, if you’re pressure cooking on the “more” setting, we’d suggest trying the “normal” setting instead. Hope that helps!

  2. Maria says

    I tried bulgur and worked fine- Bob’s bulgur was cooked but with some body. I would liken to al dente cooked pasta.

      • T says

        Thanks for the correct ratio of water to grain (seed)!

        So fluffy. Added in a bay leaf, basil, thyme, parsley, black pepper, and cooked it in veggie broth to the instant pot before cooking. I’ll add nutritonal yeast when serving.


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