The WSJ had an article on millet in this weekend’s paper bemoaning how this ancient grain has no taste. I must beg to differ with them. I’ve been eating a lot of millet lately as my breakfast options are limited, and on its own it has a pleasant nutty flavor and dressed up with some butter, honey, and fruit it’s quite a tasty, hearty grain that fills me up and doesn’t spike my blood sugar. So pull out your Instant Pot for this hot, quick, and easy breakfast.
Instant Pot Breakfast Porridge Recipe:
1 cup whole grain millet
1/2 tsp salt
3 cups water
Seal your lid and set your Instant Pot to high pressure for 15 minutes. Quick pressure release when done and you now have a hearty, hot breakfast.
Spoon your hot millet porridge into a bowl, add a pat of butter, drizzle some honey or molasses, and top with fruit or nuts of your choice. I like to add a little bit of heavy cream and blueberries to mine. My kids like theirs with peanut butter and chocolate chips. 😂 Add what tastes good to you.
Make ahead…
This recipe can be set up in advance or even the night before in the IP using the delay start feature. I like to set mine when I first get up and then breakfast is ready by the time I’m dressed.
If you liked this recipe, check out some of my other Instant Pot recipes:
• Apple Cinnamon Breakfast Quinoa
Remembering Maggie Lane 