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White Beans with Greens and Lemon
Middle Eastern Millet Pilaf with Cinnamon, Carrots and Onion
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Ingredients
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Instructions
- Heat the oil in the Instant Pot on the Saute function. Add the onion and sauté for 1 minute.
- Add the garlic, cinnamon stick and carrots and sauté for 30 seconds. Add the millet and stir to coat with oil. Add the water or broth and stir.
- Lock on the lid and set the Instant Pot to cook on Manual at High pressure for 10 minutes.
- When cooking time is up, allor for pressure to release naturally. Remove the lid, tilting it away from you.
- Remove the cinnamon stick. Fluff while adding salt, pepper and parsley to taste. Enjoy!
Jill is a vegetable and plant-food cooking expert, in vegetarian, vegan and gluten-free eating. Her specialty is vegan pressure cooking- on the stove top or with the Instant Pot. She has been teaching cooking at Santa Rosa Junior College for more than 25 years and at conferences across the country including Vegetarian Summerfest, Sonoma County VegFest, Arizona Vegfest, NW Vegfest and the Boston Vegetarian Food Festival. She is the famous author of Vegan Under Pressure and has written three other award winning cookbooks.
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Nowhere does it say how long it takes to have the pressure released by itself naturally. I timed this for the 10 minutes cooking not thinking that it would be taking 20 minutes for the release of pressure by itself.
Very tasty. Just remember to add 15 minutes for the pressure to release naturally.
Had 10 minutes on High Pressure. Then waited 10 minutes and did a quick release. Was just fine.
Thanks for the recipe. I added some finely chopped fresh mango to this after it was done cooking and had cooled somewhat. It was very good.
I cooked it 10 mins ar presure, then just 3 mins of natural release, and let the rest of the steam escape after that. Turned out great.