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.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Main Course, Soup
Cuisine: Indian
Diet: Diabetic, Gluten Free, Hindu, Vegan, Vegetarian
Servings: 8
Calories: 193kcal
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
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.
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