Instant Pot 101: How To Cook Different Grains

From rice and quinoa to pasta and buckwheat, learn how to cook different grains and grain-based products in your Instant Pot pressure cooker with our comprehensive 101 guides. 


Instant Pot 101: How To Cook Grains (Quinoa, Rice, Pasta and more)

Let’s learn how to cook grains in your Instant Pot! Literally all the grains. Or at least we’re going to try. Your pressure cooker is a fantastic tool for cooking nearly everything, but grains work particularly well.

Many grains take quite a while to cook on the stovetop and require a lot of looking after. Having a hands-off approach is a valuable option, especially for those busy nights when you need a quick side dish on the table ASAP.

We think you’ll be surprised by just how many grain options there are, and just how easy they are to cook in your Instant Pot. We’re going to give you the quick rundown on cooking instructions for all types of rice, corn, pasta, cereal grains, and more. Ramen, rice, farro, barley, polenta, and freekeh, we’ve got your go-to recipe right here.

More from our Instant Pot 101 Series here.

 

Cooking Whole Grains In Instant Pot

Long-grain Rice (Basmati, Jasmine)

How long to cook Instant Pot white rice

Let’s begin with one of the basics, and a fantastic ingredient to incorporate into your weekly meal prep. Rice is quite plain, making it a versatile blank canvas. It’s pretty nutritionally neutral meaning nothing about it really stands out, but nothing about it is particularly bad for you either.

Rice is naturally gluten-free, so many people can enjoy it. Finally, it’s a great source of quick energy. Saucy chicken dishes, burritos and burrito bowls, and stir-fried dishes all pair beautifully atop a bed of rice. These instructions for Instant Pot rice work for most types of plain white rice.

The trickiest part to master? The rice to water ratio, of course. Hint: it’s not the same as it is for the stovetop!

  • Rinse white rice (except for Arborio risotto rice) 3-4 times until the water runs clear.
  • Use a 1:1 ratio of water to rice.
  • We seem to get the best results using Manual/Pressure Cook function key, HIGH pressure for about 5 minutes. White rice cooks relatively quickly, but still needs some time to soak up all that water! 
  • To add more flavour, try cooking your rice in chicken broth or vegetable broth.
  • We prefer to not leave on natural release pressure for longer than 2-3 minutes as the rice continues to cook and although it won’t have any more liquid to soak in, it might get a little softer than you like. If you’re cooking a large batch of white rice, then you might be okay leaving it to naturally release some pressure for 5-10 minutes.
  • Try our yellow rice with peas and corn or one of these amazing Instant Pot rice dishes.

Instant Pot Brown Rice

Instant Pot Brown Rice - How long to cook & water ratio

Brown rice is generally going to act a bit different than white rice, and your cooking instructions will vary. This rice is also naturally gluten-free, but some people are more inclined to eat it because it’s “healthier” than white rice.

This claim is often made because brown rice is a whole grain which means that it contains the bran, the germ, and the endosperm. This makes it more nutritious and fibrous. It also contains more vitamins and minerals.

Brown rice is higher in phytic acid than white rice, which can make it more difficult to absorb all those nutrients – namely, iron and zinc. Lastly, brown rice has a significantly lower glycaemic index compared to white rice, making it better for folks who need to manage blood sugar.

Take your pick! Here’s how to make brown rice in Instant Pot which can easily serve all the purposes of white rice and more.

  • Rinse brown rice briefly before cooking. It doesn’t have as much starch as the white rice, so no need to rinse it multiple times.
  • For a fully cooked and chewy texture, use a 1:1 rice to water ratio for around 20 minutes on HIGH pressure. Let it sit for five additional minutes before using the quick release.
  • If you enjoy softer rice that isn’t so chewy, simply add another ¼ cup of water to the pot before cooking. Cook for 20 minutes and let the pressure release naturally all the way. We find that this Instant Pot method produces excellent brown rice every time.
  • Try our brown rice salad with Asian peanut dressing
  • Try out Thai brown rice and sweet chilli chicken
 

Instant Pot Arborio Rice (Risotto)

Instant Pot Arborio Rice

Arborio rice is a pearly grain, mainly used for risotto. It’s short-grain rice with a high starch content, which is released during cooking, lending its richness to creamy risotto dishes. It can absorb a lot of liquid!

The key to a good risotto texture is adding water throughout the cooking process and cooking slowly. Did we mention the constant stirring? What if I told you the Instant Pot means no-nonsense? It’s true!

Here is how to cook Arborio rice in Instant Pot

  • Arborio rice loves water and will drink it right up. Aim for a minimum 1:2 ratio of rice to water, so for every two cups of rice, use around four cups of water. However, we found that we get the best results with just a little more liquid, so think 1:2.5 ratio more stewy, restaurant-style risotto.
  • Like any other rice, using a broth to cook is ideal – especially when the rice is the star of the dish as in a risotto.
  • How long to cook arborio rice in Instant Pot? We’ve made a few various recipes and conluded that 5 minutes on HIGH pressure with quick-release gives you best texture rice without overcooking it. While it’s not as delicate as on the stove top, it’s still a process! Stir in the butter and Parmesan cheese at the end!
  • Get creative with additions to your risotto: pumpkin, beets, lemon, herbs, tomatoes, chorizo etc. The sky is the limit, and this dish truly offers something up every season. 
  • Arborio rice can also be used to make delicious, nourishing, and comforting rice pudding.

Try out beetroot risotto with thyme and goat’s cheese or this Instant Pot risotto with fennel and asparagus.

Instant Pot Wild Rice

Instant Pot Wild Rice

This includes any harvest grain blends or black rice you’d like to cook, too. Basically, any type of rice that doesn’t fit into the above categories can be cooked per these instructions. Wild rice is a fun way to mix things up! It is undoubtedly the rice blend that takes the longest to cook, even in the Instant Pot, but it’s worth it for all the beautiful colours and variety of flavour. Naturally, it takes much longer to cook on the stove, so you’re winning either way.

  • For two cups of wild rice, use about five cups of water or broth.
  • Cook for 20-25 minutes at HIGH pressure and follow up with a natural release.

Instant Pot Rice Pudding

Instant Pot Rice Pudding

Last but not least, let’s cover the basics of rice pudding. Like with risotto, you’re going for a very specific texture here while cooking your rice with things besides water, so it’s important to note a few distinctions between techniques. Remember to be mindful of what type of rice you buy. Please note you can use dairy milk in place of the almond milk and coconut milk recommendation.

  • Begin with short-grain white rice, which is sometimes also sold as pudding rice. No doubt you know what to make with it!
  • You’re going to want a lot of liquid. You can choose a blend of milk or milk substitutes and water that works for you. For a dairy-free version, one cup of almond milk, one cup of coconut milk, and 1.5 cups of water work well.
  • You can add in additional ingredients now or later. It’s good to toss some warming spices in the pot while cooking so it really infused the flavour – cardamom pods, cinnamon sticks, etc.
  • Cook on HIGH pressure for 5-6 minutes and let the steam manually release for 10 minutes before doing a quick release.
  • Learn more about how to make rice pudding + 10 delicious variations here.
 

Instant Pot Oats (Oatmeal)

Instant Pot Oats

Does oatmeal really need an introduction? A staple on breakfast tables all across the world, oats are a pantry mainstay with so much nutritious and delicious versatility. Oats are a fabulous source of fibre, naturally gluten-free (although check the packaging), and can be quick to cook. They can easily keep you full all morning with the right additions.

You can use the Instant Pot to make quick oats or steel-cut oats, but we prefer the latter since they generally need a longer cooking time. The Instant Pot makes it much easier to make creamy, delicious steel-cut oats without tending the stove. Steel-cut oats also have a lower glycaemic index.

Here is how to cook oats in Instant Pot

  • For one cup of steel-cut oats groats, use 1.3 cups of water. You can use 1.5 cups of water for a thinner porridge, but the first option will give you creamier and thicker results.
  • Cook the oats at HIGH pressure for 5 minutes and let the pressure release naturally for about 10-12 additional minutes.
  • For quick oats, set to HIGH pressure for 2 minutes or use the Saute function and stir-cook the oat grots for 5-7 minutes. 
  • Top with your favourite nuts, nut butter, fruits, berries, cinnamon, maple syrup, honey and superfoods.

Instant Pot Barley

Instant Pot barley

Barley is a lovely, healthy grain – and not just for the beer. It contains eight essential amino acids, fitting the bill for complete plant protein. It’s a good source of both soluble and insoluble fibre for healthy digestion. Barley also contains phosphorous, copper, iron, magnesium, and selenium.

It’s a great food to include in the diet for managing blood sugar. It’s a versatile grain to make for a side dish or use as the base of a recipe. Naturally, cooking barley in Instant Pot is super easy and much quicker.

There are various barley products on the market—the most popular being pot and pearl barley. Unlike whole grain or ‘hulled’ barley, pot barley and pearl barley have been processed using a pearling machine, which removes the inedible hull and polishes the kernel. Pot barley still has some bran intact, and pearl barley is extra polished. As such, Instant Pot cooking time will need to be longer for whole-grain barley. Pot barley and pearl barley are more commonly consumed, so the pressure cooking times are provided for them below.

Here is how to cook barley in Instant Pot

  • For pearl barley, use a 1:2.5 ratio of water to grain ratio, and for pot barley use 1:3-1:4 ratio. If unsure, go with 1:30 ratio. For every cup of barley, add 3 cups of water.
  • This is one of the longer cooking times. Set on Manual/Pressure Cook, HIGH pressure for 20-22 minutes for pearl barley, and 25-30 minutes for pot barley. Do a quick pressure release.
  • Try out Instant Pot tomato barley risotto with marinated feta.
  • Try this Instant Pot barley, vegetable and beef soup.
 

Instant Pot Millet

Instant Pot millet

Millet is a whole grain that can be used in any dish that calls for quinoa or rice, as it takes on a similar taste and texture. It’s very inexpensive and often used as birdseed, but it’s perfectly good human food. It even makes a nice alternative to oatmeal as a cereal grain. It’s relatively high in protein and also boasts some iron, zinc, and folic acid. It has a slightly nutty flavour.

Here is how to cook millet in Instant Pot

  • Use 1.5 cups of water per cup of millet grain (1:1.5 ratio). You don’t want it to be undercooked, and this grain is a bit more delicate than others.
  • Set to manual HIGH pressure and cook for 9 minutes.
  • Use the quick-release method to prevent further cooking. You also don’t want mushy millet!

Instant Pot Farro

Instant Pot farro

Farro is probably most comparable to barley, but it does have its differences. This ancient grain isn’t gluten-free, but it contains less than regular wheat. You can soak and sprout it to essentially “pre-digest” farro, making it easier on your system.

This high-fibre food is fabulous for digestion. It also contains plenty of niacin – a B vitamin, magnesium, iron, and zinc.

Here is how to cook farro in Instant Pot

  • You begin with a 1:2 water ratio. For each cup of dry farro grain, use 2 cups of water.
  • Set to manual HIGH pressure for 10 minutes. Let the pressure release naturally for five to ten minutes before performing a quick release.
  • Try this Instant Pot farro risotto by Spruce Eats.
 

Fresh corn in Instant Pot

Fresh corn in Instant Pot

Who doesn’t love corn on the cob? Fresh corn is abundant during the summer months. Contrary to somewhat popular belief, corn is not a vegetable. In fact, it’s a grain… and one tasty grain, especially with butter. Corn is a gluten-free grain with much versatility in the products you can make of it. Fresh off the cob is one of the best ways to eat it, and I doubt you need convincing.

Here is how to cook corn in Instant Pot

  • Add two cups of water to the Instant Pot and place a steamer basket (stainless steel or silicone) into the pot. Rest 2 corn cobs on top. Alternatively, you can cut the cobs in half and steam more at once.
  • Set the pot to cook at high pressure for 2-3 minutes and do a quick release.
  • Try out corn on the cob with Cajun butter.

Dried Corn (Instant Pot Popcorn)

Instant Pot popcorn

You might be thinking, “Why would I make popcorn in my Instant Pot?” Well… why not? This nighttime snack is perfect for a night in of Netflix. Popcorn is low-calorie, making it a suitable munchie item even if you’re watching your weight. Without all the junk and butter, it’s actually fairly good for you. Of course, you can add your own butter or cook it in coconut oil for a healthier choice. First step: make sure you have a slow cooker lid.

  • Add 1-2 tablespoons of coconut oil, avocado oil, butter, or ghee to the pot on “Saute.” Set to HIGH. Once the oil begins to heat, add in a few kernels of corn to pop.
  • Add in the rest of the corn and stir. Place the slow cooker lid (or a lid that doesn’t seal) on top, and steam until cooked. Season as you like.

Instant Pot Bulgur Wheat

Instant Pot Bulgur Wheat

If you’re looking to up your servings of whole wheat, bulgur is a wonderful choice. This humble, high-fibre grain is cracked and pre-cooked, so it has a rather short cooking time. If you’ve ever had a Mediterranean fare, tabouli, you’re familiar with its texture (and with this recipe, you can make your own!).

You can also use it for a pilaf or a breakfast porridge. You can find instant bulgur wheat, medium-grain, and coarse-grain. The following instructions are for medium to coarse-grain.

Here is how to cook bulgur wheat in Instant Pot

  • Use two cups of liquid for one cup of bulgur wheat (1:2 ratio).
  • For reliable results, use the ‘rice’ function on your pot and cook on low pressure for 12 minutes, followed up by a quick release of pressure.
  • You can substitute water for chicken or vegetable broth if you’re using the bulgur for a savoury dish.
  • Add in some butter and spices for a creamier and more flavourful end result.

Instant Pot Teff

Instant pot teff

This teeny-tiny grain packs a big nutritional punch! It’s most commonly used to make injera which you might be familiar with if you’ve had Ethiopian cuisine. It’s not just limited to that. In fact, this grain is quite versatile. 

Teff grain is gluten-free, naturally balancing for healthy hormones, high in fibre to keep digestion smooth, and provides 360% of the recommended daily value for manganese. It also has some iron, copper, and zinc – perfect for keeping those hard-to-get minerals up (especially on a plant-based diet). Here is how to cook teff in Instant Pot.

  • For one cup of dry teff grain, use two cups of water or broth.
  • This grain requires a very short cooking time. Set your Instant Pot to Manual on HIGH pressure for 2-3 minutes. Follow up with a quick-release.
 

Pseudo-cereal whole grains

This tiny but mighty bunch is where you’ll find the sneaky superfood grains hanging out. These are amongst the most unique grains out there, and yes – they can be eaten as a hot cereal much like oatmeal. Oh, and some are even seeds. Yeah, it can be confusing, but we’ll get to that.

Instant Pot Quinoa 

Instant Pot quinoa

Quinoa is actually a seed. This nutty-tasting food comes in both white and red varieties. It’s a complete plant protein meaning it contains all essential amino acids, so it’s a really lovely way to boost energy on a vegetarian and vegan diet – or for anyone!

It’s a little more like a grain than seed because of the way it cooks, much like rice. It’s got a quick cooking time on the stove, so it’s even quicker in the pot. It’s also fibrous and naturally gluten-free. Quinoa can be used in both sweet and savoury dishes. It makes a lovely porridge, side dish, and salad served hot or cold.

Here is how to cook quinoa in Instant Pot

  • You don’t need to soak your quinoa, but you should rinse it prior to cooking.
  • Use a 1:1.25 grain to water ratio. For one cup of quinoa, use one and a quarter cup of water.
  • Set the Instant Pot on Manual, to one minute (yes, really!), and cook on high pressure.
  • Let the pressure release naturally for five minutes before turning the valve to release the rest of the steam.
  • Try our miso quinoa with mushrooms and peppers or this Mexican inspired quinoa salad.
  • Try our cheddar, broccoli & quinoa

Instant Pot Amaranth

Instant Pot Amaranth

This little grain is yet another wonderful source of plant protein and fibre. Gluten-free and packed with minerals like magnesium, copper, zinc, and selenium, it’s a little known nutritional powerhouse. It’s also high in calcium, making it a valuable addition to dairy-free diets. Its nutty, toasted flavour is delightful, making this grain a good choice for both sweet and savoury dishes. 

Here is how to cook amaranth in Instant Pot

  • For one cup of amaranth, use two cups of water.
  • Adjust your pot to cook on HIGH pressure with the Manual button and set the time for 5 minutes.
  • Let out pressure with the quick release method and stir. Reduce any residual water by simmering and letting it steam off. You can also add butter or oil at this point to deepen the flavour of the amaranth.
 

Instant Pot Buckwheat

Buckwheat Instant Pot

Buckwheat is a tasty gluten-free grain that can be used in sweet dishes like porridge and savoury dishes too. It’s popular because of its mild and nutty flavour and its health benefits. It makes great granola as well as being a good binding agent.

It can be cooked in many ways and used in many dishes, but we’re focusing on a basic Instant Pot recipe today in order to get you acquainted with the grain. There are two main types of buckwheat: toasted buckwheat or kasha and raw buckwheat sometimes called buckwheat groats. These directions are for the latter.

Here is how to cook buckwheat in Instant Pot

  • For one cup of buckwheat, use 1 and 3/4 cups of water to cook with (1:1.75 ratio).
  • Set your Instant Pot on Manual, HIGH pressure for 6 minutes and follow up with 10 minutes of natural release before using quick-release.
  • For a porridge, substitute water for your favourite milk or non-dairy milk.

Refined Grains

Instant Pot Pasta

Instant Pot pasta

Spaghetti, penne, macaroni, bow-ties… you name it! Pasta is great and everyone knows it. It’s not exactly rocket science making pasta on the stove, but I personally hate when the water flows over and I’m constantly letting off steam.

I almost always make it in my Instant Pot because it’s easy, no-mess guaranteed, and pretty much instant. These instructions can be used for most varieties of pasta. The key is to remember your liquid to food ratio. Ideally, you will use a blend of both water and the sauce you’re using for the dish to fulfil the role of liquid in the pot.

How to cook pasta in Instant Pot

  • For every 4 oz. of pasta you cook, use two cups of water.
  • Add 1/2 tablespoon of oil or butter for every 4 oz. of pasta you use.
  • If you’re cooking pasta in sauce in your pot, simply substitute water for the sauce. Make sure to use some of both, though!
  • Make sure to read the cooking instructions for the type of pasta you’re using. You can simply convert that time to Instant Pot time by halving it, minus 1 minute and using HIGH pressure. Finish up with a quick release. For example, if penne pasta needs 9 minutes of cooking time, you can use this calculation (9/2)-1=4 minutes. 
  • Try one of these 20 fabulous Instant Pot pasta recipes.
 

Polenta

Instant Pot polenta

Polenta is a humble dish simply made from dried cornmeal. If you’re from down south and you enjoy your grits, you’re plenty familiar with the magic of this dish although they are made from two different types of cornmeal. Because polenta holds its shape better than grits, it can be sliced and fried later – yum! It’s notorious for being cooked low and slow on the stovetop, requiring a little extra attention. The Instant Pot version makes it a simpler, hands-off process.

  • For one cup of dried cornmeal or polenta, use 4.5 cups of water or broth.
  • Add 4 tablespoons of butter or your fat of choice. Ghee or coconut oil would also work well.
  • Add your liquid and your oil to the pot first and saute until it’s simmering. Then, stir in the polenta slowly and whisk.
  • Press the Manual button and cook on HIGH pressure for 7 minutes or 4 minutes for the “instant” quick-cooking variety.
  • Let the pot naturally release for 10 minutes.
  • Stir the polenta well and serve.

Instant Pot Couscous

Instant Pot couscous

Couscous is a dish of small beads made from crushed durum wheat, popular in Middle Eastern and North African cuisines. Isreali couscous is delicious and nutritious! Couscous may have gluten, but it has a lower glycemic index than white rice making it a good choice for folks who watch their blood sugar. It contains some protein and some fibre, but it’s not known for either. In any case, it’s a tasty treat to make in your Instant Pot.

  • For 2 cups of couscous, use 3.5 cups of water. Official ratio recommendation is 1:2 but this will depend on the grain size of the couscous as some are smaller than others.
  • Start with the Instant Pot on Saute mode and add in butter or oil of choice. Then add your couscous to “toast” it.
  • Next, add in water and any additional spices. Set the Instant Pot to HIGH pressure to cook for 2-3 minutes, then do a quick release. Do 2 minutes for smaller grain couscous and 3 minutes for slightly larger size grains.
 

Rice noodles

Instant Pot rice noodles

Rice noodles are a fabulous gluten-free noodle alternative. They work very well in Asian-inspired soups, stir-fries, and saucy noodle dishes. Cooking any gluten-free noodle in the Instant Pot can be tricky, but rice is especially tricky. You don’t want to overcook them or they’ll turn to mush, so short and sweet cooking time is preferred. With this method, you can add in other quick-cooking chopped veggies and everything will be cooked evenly through.

How to cook rice noodles in Instant Pot

  • Use around two cups of water or broth per 1/2 lb. of rice noodles you’d like to cook.
  • Cook at HIGH pressure for 1 minute and let the pot naturally release for an additional 4 minutes before performing a quick release.
  • If you’re cooking your noodles alone, drain and rinse them to prevent further cooking.
  • If you’re cooking your noodles with veggies for a soup dish or something similar, give everything a stir and turn the heat off in the Instant Pot to prevent overcooking. Use veggies like chopped carrots, celery, onions, mushrooms, and greens that will also cook in the brief two-minute time period.

We hope you enjoyed this feature on grains! Make sure to bookmark it for all your noodle, porridge, rice, and pasta cooking needs. Happy cooking! Anything is possible with the Instant Pot.

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Instant Pot 101: How To Cook Grains (Quinoa, Rice, Pasta and more)

By Instant Pot Eats

About us: We are a team of Instant Pot enthusiasts, who love good food and cooking. Our blog is dedicated to delicious recipes you can make using your trusted pressure cooker.

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Comments

35 Comments
      1. Would you do 1C berries, 3C water, and 20 minutes high pressure? Seems like one of the longer cooking grains. I never make oatmeal or quinoa or millet without adding the wonderfully crunchy wheat berries but they don’t get cooked enough so I’ll have to make a quantity to add instead of cook with.

        1. You would do 1C wheat berries, 3C water and cook for 30 minutes. They are just a tougher grain and yes – definitely one of the longer cooking ones!

      2. Wheat berries came out great. I did 1C wheat berries to 3C water for 30M high pressure. A lot of water still in the pot and they needed more time. 5 more minutes and it was perfect. A bunch of the berries popped and the aroma was great. I used the the remaining water to cook a pot of barley, which I adore, and that came out great.

        I did steel-cut oats with some sesame seeds in a steel bowl on the trivet with the IP filled with water about halfway up the steel bowl. Great to not have to clean the IP but just the steel bowl. Did 1C steel-cut oats to 1.5C water. Perfect. Next time I’ll add raisins and cinnamon.

        I bought oat groats, and they look similar to wheat berries, so I’ll follow your advice on the wheat berries for the groats. Your article is sooooo good!

        1. Marge, I am so happy you came back to share your cooking success story!!! I am happy we were able to provide such an awesome resource for you so that you feel confident and excited about using your IP!

  1. i have tons of notes about cooking grains in the IP but your article is my go-to all-inclusive. BTW, the oats and the wheat berries are GREAT when cooked with raisins and cinnamon. Sweetens it beautifully. And the barley, I just adore. No stirring, no watching. It seems to absorb great quantities of liquid. 1C barley + 1/4C sesame seeds morphed into enough to fill a 4.75-cup glass container! Can’t wait to try the groats. I’ll be back!

  2. I make my own multi grain blend that includes red wheat berries, farro, brown rice, barley, triticale, sesame seeds, rye berries, oat groats. Typically I cook it on the stove 1:2 ratio of grain to apple juice or cider mixed 1:1 with water, cooking time usually 45 minutes to an hour. I would love to do a PIP version in the instant pot. Given your recommendations for other hardy grains, I am thinking about 15-20 minutes, with 1 to 1.5 cups water in the bottom of the pot, grains in my 7 cup glass PIP. When I make PIP oatmeal , cooking time of 5 minutes, I usually let it sit on low for 30-50 minutes before putting in fridge. I would think a similar method could work with the grain combo. Do you think my experiment would work?

    1. This sounds delish — would love to know the pressure cooking times / ratio.

      I use to purchase General Mills – WASHBURN MILLS QUINOA & GRAIN SALAD (Qunioa, Brown Rice & Feekeh with cranberries, apples and almond add – ins with a tangy vinegarette). However, it has been discontinued. I would like to replicate a recipe for this. Is soooo yummy.

    2. Hi Gardeneva. Unfortunately, I can’t find reliable information on that grain and haven’t cooked it myself so I can’t clarify the cooking time.

  3. What about Freekeh? At the very beginning you say you are going to include Freekeh but you don’t. Looking for cooking time and ratios for Whole (uncracked) freekeh.
    “We think you’ll be surprised by just how many grain options there are, and just how easy they are to cook in your Instant Pot. We’re going to give you the quick run down on cooking instructions for all types of rice, corn, pasta, cereal grains, and more. Ramen, rice, polenta, and freekeh, we’ve got your go-to recipe right here.”

    1. Hi Sand, I apologise as I was unable to find reliable cooking instructions for this grain although I originally intended to include it. I will remove that to better clarify the features in the article.

  4. I have Bob’s Red Mill Grains of Discovery Whole Grain Medley. I’d Like to know how to cook this in my instant pot. If anyone has any suggestions, I would really appreciate it. Thanks.

  5. What about soaked grains? I soak my grains for 12 hours before cooking. What adjustments would be done to cook soaked grains in the instant pot? Oh and what about sorghum?

    1. As a general rule, you want to halve the cooking time for unsoaked grains and follow up with a natural pressure release (additional 20-30 minutes, depending on liquid/food volume).

    1. The times for pot in pot won’t change unless you are also cooking something else alongside the grains. Grains don’t generally require pot in pot as they’re not as prone to scorching as many other dishes, but it can help save some clean up time.

    1. Good idea. I think if your grains are soaked, you should try cooking them for 5-10 minutes longer plus a natural pressure release. However, I don’t have personal experience cooking soaked buckwheat personally.

  6. I just bought a 3 quart Instant Pot and I’m finding it a bit challenging to figure out. I would like to know how to cook Cream O’ Wheat, the 7 minute cook time on stove top type…using milk, not water. I have only made potatoes, and they were way overcooked. Feeling a bit clueless with it and don’t like wasting food to “test” this puppy out. LOL, any advice would be welcome. Thank you.

    1. Hey Dianne, I have never made cream o’wheat in the pressure cooker so don’t have the exact time/ratio, but I would love to give it a go too. I couldn’t find much info on the Internet either, so might ask around in our Facebook group and let you know if I find any answers.

  7. Hey there, there are multiple reasons for something to get burnt in the Instant Pot, most commonly not enough water to food ratio. We have a handy article on how to troubleshoot this: https://instantpoteats.com/instant-pot-burn-message-what-causes-it-how-to-fix-it/

    In terms of cooking time, do you mean that after cooking for 12 minutes on LOW pressure, you used the quick release to open the pot and the bulgur wasn’t cooked? What texture was it as it’s meant to be al dente/crunchy slightly when cooked. And do you mean, you put it on some other setting to cook for 35 minutes? In this case, if no extra liquid was added, it is the reason it got burnt (from what I understand with IPs).

  8. Have you tried it on HIGH pressure instead of LOW? I never use the low setting, even for delicate white rice. The longer auto cook time is probably due to using the LOW setting. Also, is there enough water? Sometimes it takes playing around with water amounts too.

  9. Are your instructions for barley just for pearled barley or do you think they would work for hulled barley too? I specifically buy hulled instead of pearled barley and want to try making it in my IP for the first time.

  10. Hi, I followed your cous cous recipe to the T & it was not completely cooked. The cous cous has too much liquid it in. The instant pot book specifies the ratio should be 1:2, which is also clearly wrong. Can you advise ? Thanks.

    1. Hey Madisen, it might also depend on the couscous as there are different size grains. Some couscous also comes semi-precooked so it doesn’t absorb as much water so perhaps the ratio needs to be less water. 1:2 ratio is the official recommendation from the Instant Pot official site and we suggested doing a little less water (for 2 cups couscous to use 3.5 cups instead of 4). I would give it a go with even less.

  11. There is nothing worse then overcooked pasta. And making a perfect al dente in an instant pot seems to be a quite tricky task.
    Why would your pasta even overflow? Don’t cover it with a lid. Pasta doesn’t require much of water. (In fact it does not even have to be boiling).

  12. Thank you for the info, but why isn’t it in alphabetical order? Took me forever to find Amaranth. Also, I was wondering how to make the Amaranth cook more like a grain and less like a porridge. The one time I REALLY wanted porridge (and I made it with half water, half Ripple milk), it came out “beady” like a grain. I don’t know if it was because of whatever grain:liquid ratio I used, or if it was because I used a milk substitute. Thoughts?

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