Let’s talk about this gluten-free, lectin-free grain that packs over 20g of protein into every dry cup. It’s easy to make, never gets soggy, and takes on the flavor of whatever you cook it in. In short, it’s amazing and you need it in your life.
Whole grain sorghum takes hours to cook on the stove top, but Instant Pot Sorghum is a snap. Just use a 3:1 ratio of liquid to sorghum. Cooked sorghum can also be frozen, making it perfect for meal prep.
Print
Instant Pot Sorghum
- Prep Time: 5
- Cook Time: 30
- Total Time: 35 minutes
- Yield: About 3.5 cups 1x
- Category: Side dishes, grains
- Method: Instant Pot
Description
Quick and easy Instant Pot sorghum.
Ingredients
- 1 cup whole grain sorghum (we used Bob’s Red Mill, which is available at most grocery stores)
- 3 cups liquid: water for sweet recipes; water or unsalted broth/stock for savory
Instructions
- Pour the sorghum into a fine mesh strainer. Sort, then rinse thoroughly under cold running water.
- Add the liquid and sorghum into the Instant Pot. Set to Manual/High for 30 minutes. Make sure “Keep Warm” is off. Allow natural release.
- Strain off any excess liquid (amount will vary depending on brand and freshness of the whole grain sorghum you use), then fluff with a fork and season to taste. Serve hot or cold, in soups and salads, or as a side dish.
Notes
Sorghum absorbs liquid, but not the same amount rice and quinoa do. However, using less than three cups of liquid when cooking whole grain sorghum in an in Instant Pot runs the risk of burn errors. There will likely be excess liquid, which must be drained off once the sorghum has finished cooking.Total time does not include pressurizing and release time.
Freeze in excess liquid up to 3 months. Can also be frozen once mixed with other ingredients in a recipe.
Nutrition Estimate Per Serving (1/4 CUP DRY, JUST OVER 3/4 CUP COOKED) – Calories: 158, Fat: 1.7g, Saturated Fat: .3g, Polyunsaturated Fat: .75g, Monounsaturated Fat: .55g, Cholesterol: 0mg, Sodium: 1mg, Potassium: 174g, Carbohydrates: 34.5g total/31.3g net, Fiber: 3.3g, Sugar: 1.2g, Protein: 5g, Vitamin A: 0%, Vitamin C: 0%, Calcium: .5%, Iron: 9% (based on 2,000 calorie diet).
Keywords: WHOLE GRAIN SORGHUM, LECTIN-FREE, GLUTEN-FREE, INSTANT POT SORGHUM, VEGAN, PLANT-BASED, VEGETARIAN, LOW GLYCEMIC, HIGH PROTEIN
Do you have to soak it overnight before instant pot? My instructions on package say to soak.
Hi Beth,
Thanks for reading! There are two kinds of sorghum: whole grain and pearled. As the name implies, whole grain sorghum is the entire grain in it’s complete form. It is chewy when cooked, even if you soak first (though soaking does make it slightly softer). Whole grain sorghum also holds its texture, regardless of what is is mixed with. With pearled sorghum, the bran and germ are removed, which reduces cooking time and yields a softer texture when cooked – and it is easier to digest.
Generally speaking, whole grain sorghum can be prepared with or without soaking. We’re not sure why some brands recommend soaking while others do not. For the purpose of our Instant Pot Sorghum recipe, if you prefer a softer texture or have digestive issues, it may be worth the extra step of soaking whole grain sorghum overnight before preparing. We’re fans of the hearty texture, so we don’t soak, but sorghum in any form should always be rinsed thoroughly before cooking. Hope this helps!
Sorghum is new to me, and this has been my go to instruction article for making it. It ends up perfectly cooked! So easy, thank you so much.
Thanks Mandy. We’re always happy to hear when readers enjoy our recipes!