Servings
Font
Back
4.8 from 18 votes

Instant Pot Millet With Vegetables

This Instant Pot millet recipe is a full meal in a bowl. Colorful, nutritious, and easy to pull together any day of the week. Creamy millet is paired with healthy veggies, soy curls, and Tex-Mex spices. Great for weekly meal prep! Vegan and free from gluten, nuts, and oil.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 6 servings
Calories: 285 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 ½ cups hulled millet
  • 4 ounces dry soy curls (about 3 cups) *See Notes.
  • 4 cups water, divided
  • 1 tablespoon homemade chicken flavored seasoning, optional If omitting, use broth to rehydrate soy curls instead of water.
  • 1 onion, chopped
  • 2 medium carrots, peeled and diced
  • 1 large yellow, orange, or red bell pepper, chopped
  • 5 cloves garlic, minced
  • 2 large jalapenos, seeded and diced, optional
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 ¼ teaspoons fine sea salt
  • black pepper
  • 3 ounces fresh baby spinach, optional
For serving:
  • salsa
  • fresh cilantro
  • sliced avocado or prepared guacamole
  • chopped green onion

Instructions

    Cup of Yum
  1. First, rehydrate the soy curls. Place in a bowl with the tablespoon of chicken flavored powder and 1 ½ cups of the water. Set aside to soak. If you don't have chicken flavored seasoning on hand, soak the soy curls in vegetable broth instead.
  2. Rinse the millet under cold running water, drain, and add to the Instant Pot. Next, drain away any liquid left in the bottom of the bowl of soy curls (no need to squeeze them - just get rid of the excess). Add the soy curls to the Instant Pot along with the chopped veggies, all spices and seasonings, and the remaining 2 ½ cups of water. In other words, everything EXCEPT the spinach and garnishes should now be in the IP. Stir very well.
  3. Lock on the Instant Pot lid and make sure it is set to sealing. Cook the millet at high pressure for 11 minutes. The IP will take about 10 minutes to come to pressure, then the timer will begin.
  4. When the timer beeps at the end of the 11 minutes, carefully quick release the pressure. (This will take at least several minutes because of the amount of pressure.) Once the pin drops, remove the lid, and add the spinach to the pot, if using. Stir to incorporate. The heat will wilt the spinach.
  5. Allow the millet to cool for a few minutes, then serve with your favorite toppings like salsa, cilantro, and avocado.

Notes

  • *If you'd like to make this recipe without the soy curls, the amount of water added to the Instant Pot stays the same, 2.5  cups. 
  • Storage
  • Store leftover millet in the refrigerator for up to 6 days. Reheat on the stovetop or in a microwave. 
  • This recipe also freezes well. 

Nutrition Information

Calories 285kcal (14%) Carbohydrates 46g (15%) Protein 13g (26%) Fat 5g (8%) Cholesterol 0mg (0%) Sodium 524mg (22%) Fiber 8g (32%) Vitamin A 5602IU (112%) Vitamin C 41mg (46%) Calcium 48mg (5%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 285

% Daily Value*

Calories 285kcal 14%
Carbohydrates 46g 15%
Protein 13g 26%
Fat 5g 8%
Cholesterol 0mg 0%
Sodium 524mg 22%
Fiber 8g 32%
Vitamin A 5602IU 112%
Vitamin C 41mg 46%
Calcium 48mg 5%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.