Instant Pot Millet Soup
Millet soup is a delicious soup made with foxtail millet. Made in an Instant Pot, this soup is ready in 30 minutes (with only 10 minutes of hands-on time). This gluten-free one-pot meal can be served as a wholesome dinner and are perfect for cold nights.
Servings: 8
Calories: 193kcal
Equipment
Ingredients
- ¾ cup foxtail millet
- ¼ cup moong dal (yellow lentils)
- 2 teaspoon oil
- 1 small onion finely chopped
- ½ inch ginger grated
- 1 clove garlic grated
- 1 green chili finely chopped
- 1 small tomato finely chopped
- ½ teaspoon cumin powder
- ½ teaspoon garam masala (use store-bought or homemade garam masala)
- ¼ cup peas
- 1 small carrot chopped
- 5-6 green beans chopped
- 5 cups vegetable stock
- 1 cup yogurt whisked
- Salt to taste
- ½ teaspoon crushed pepper
- 1 tablespoon coriander leaves chopped
Instructions
- Soak foxtail millet for 3-4 hours
- Set the Instant Pot in saute mode and heat oil
- Add onion and saute for 2-3 minutes (until it is translucent)
- Add ginger, garlic, and green chili. Saute for one minute
- Add tomato, cumin powder, garam masala, salt, and vegetables (carrot, peas, beans)
- Saute for one minute
- Drain the water from the soaked millet. Wash the moong dal
- Add the soaked millet, moong dal, and vegetable stock. Mix well
- Secure the lid of the IP and set it to soup mode. Cook for 20 minutes
- Release the pressure naturally and open the lid
- Blend the soup using an immersion blender
- Whisk the yogurt well and add it to the soup
- Add crushed pepper and coriander leaves
- Millet soup is ready to be served
Video
Notes
Soak the foxtail millet overnight. At a minimum, soak it for 3-4 hours. This will not only help reduce the phytates but it will also be cooked quickly.
Stock adds flavor and depth to the soup. You may use water to make it, but the soup will not be as delicious.
I have used carrots, peas, and green beans to make the millet soup. You can vary the type of vegetables used and their quantities as per your liking.
It is important to whisk the yogurt well before adding it. Also, add yogurt only after cooking the soup to prevent it from curdling.
Nutrition
Calories: 193kcal | Carbohydrates: 32g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 893mg | Potassium: 226mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2078IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 1mg