Instant Pot Millet Porridge with Baked Milk
What I love about this Instant Pot Millet Porridge with Baked Milk is that it's gluten-free, you can customize it with any toppings, and it keeps you full with lots of energy to last your morning!
Servings: 4
Equipment
- pressure cooker
Ingredients
Baked Milk
- 2 cups whole milk
Instant Pot Millet Porridge
- 1 cup millet
- 1 3/4 cup water
- 1 tbsp granulated sugar
- pinch of salt
- 1 tbsp butter
Toppings
- dried cranberries, pecans, honey, cinnamon
Instructions
Baked Milk
- Preheat the oven to 325 F. While the oven is preheating, pour the milk into a stovetop and ovenproof pot. Bring the milk to a boil, and then place the pot into the fully preheated oven.
- Bake uncovered for 2 1/2 to 3 hours. Then turn the oven off and let the milk cool in the oven until warm, about 1 hour.
- Once the milk is baked, it will be covered by a thick and very brown skin. You can just discard it. Strain the milk and enjoy.
Instant Pot Millet Porridge
- Add millet, water, sugar and salt into the Instant Pot and set the pressure cook mode for 10 minutes.
- Quick release, fluff with the fork and add butter. Pour the baked milk a little at a time, to reach the desired creamy consistency.
- Garnish with your favorite toppings and enjoy!
Notes
To make baked milk, use a regular stainless steel ovenproof pot or a ceramic baking dish. Cast iron pans and Dutch ovens conduct heat a lot better, so the milk will evaporate almost completely in 2 1/2 to 3 hours.
Baked milk will keep in the airtight container in the fridge for about 3 days.