High Protein & Gluten-Free! // How to Cook SORGHUM in the Instant Pot
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- Опубликовано: 11 сен 2024
- Have you ever tried sorghum before?? This amazing grain is gluten free and very nutritious! Today I will show you how to cook it easily in the Instant Pot, and also give you a little more information about what makes this grain so great! High in protein, full of fiber and of course a variety of nutrients as well. Hope you enjoy!
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Sorghum! amzn.to/3i5WiSO
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🌱 Instant Pot Cooking Directions:
1 cup dry sorghum*
2 cups water
Optional: 1-2 teaspoons broth paste or broth powder if desired
Rinse sorghum well before adding it to instant pot. Once rinsed and drained, add it to the Instant Pot with 2 cups water. Close the lid and make sure the vent is pointed to sealing. Set your Instant Pot to the "Multigrain" setting (or Manual, High Pressure also works) for 20 mins. I take off "Keep Warm" to stop the IP from continuing to cook when it's done, but that is just personal preference! When the IP has finished its cook cycle, you can wait for the pressure to come down naturally (just wait for the pin to drop), or release the pressure manually. Fluff the sorghum and it's ready to eat!
*If you'd like to make more than 1 cup at a time, the ratio of grain to water is 1:2, so 2 cups grain would need 4 cups water, etc.
🌱 How To Cook Sorghum on the Stovetop:
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• How to Cook Sorghum on...
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My family has grown Grain Sorghum for over 100 years on the southern High Plains. It makes 8,000 lbs per acre under irrigation. Planting rate is 1/2 to 2 seeds per square ft. Seed cost is 1$ per 1,000 seeds but any saved seeds will make in the garden if not planted too thick. Sorghum is priced at 8 to 10 cents per lb on the local market. Texas and Kansas is the largest producer with 1/4 billion bushels. For human consumption white grain is most tasty as the seed covering is low in tannin's. Tannin is very high in anti oxidants and makes the seed coat red. The mature grain looses its husk when harvested with the combine.
Very cool!
thank you so much for growing food for us
@@andromedastar1 This week I planted 320 acres of non irrigated grain sorghum. i planted 400 lbs of hybrid seed hoping to yield 1.5 million pounds. Hog farms feed it because it is better than corn for hogs. Sometimes it is exported to Mexico.
@@robertreznik9330makes sense. That’s so amazing. So much grain. You’re such a hard working person and your contributions to the community are amazing.
Hi, I am from India and we prepare roti(bread) from sorghum seeds powder. In native language we call it as Jolad roti(Sorghum bread).
Wow! That sounds delicious! Do you make the sorghum powder from the grain? Can you suggest a good recipe to follow? I would love to try making it! Thank you for your comment! 🤗🤗
@@LetsEatPlants thank you for the reply, to understand how to prepare Sorghum bread please follow the below link
ruclips.net/video/QRfFcIbI1NE/видео.html . If you still need more information let's connect through any convenient social app. Have a nice day
Sounds wonderful.
Well, I made it today and it was absolutely wonderful. I did let it go for 40 minutes and then let it cool down to finish absorbing all the water. I had some sea salt on it and it was absolutely delicious. I made it in my instant pot on the multigrain setting. It recommended 40 minutes but I thought well I’ll compromise between 20 and 40 and started at 30 and then I added 10 more minutes after I checked it and it was perfect.
I love sorghum, I also use sorghum flour, it's loaded with vitamins & I take moringa too, the miracle tree, thanks for your video, 😊
We grow sorghum here in Kenya but mostly we use it for animal feed now I know the health benefits I will add on my diet. Thanks for the video
You're welcome! Love that it can be used for both. 😃
I cook sorghum with oatmeal in order to increase magnesium/calcium and potassium intake.
Yum! Sounds like a delicious combo. 😋😋
I just made my first batch. It’s delicious and chewy. I just put salt on it. I can make oatmeal and add sorghum to it. Thanks for the great tips. 58 days and counting. #plant strong.
Thank you for this Video. Appreciate the clear instructions on the instapot settings. Thanks 🙏🏾
You're welcome! Enjoy 😊😊
Turned out perfectly cooked, new favorite grain ❤️
That’s great! So happy to hear it 🤗🌱
I actually hit the multigrain setting on my instant pot and it showed 40 minutes so I did 30 minutes to compromise between 20 and 40 and then I checked it and I wanted it a little bit more soft so I added 10 more minutes and then let it cool down and absorb the water and it was beyond delicious with a little bit of sea salt
Sounds perfect! Glad you found the right time setting too. 🙌🏻🙌🏻
Can't wait to grow sorghum next year!!! Seems like a great gluten-free option!!!
Homegrown sorghum sounds awesome!!! Yea, it’s a really great grain. I hope it’s starting to become more mainstream. 😁😁
Thank you for your excellent content and instruction. I look forward to trying sorghum🙏🏾
You're welcome! Enjoy 😊
Thats for your reply ,I tried again this time in a rice steamer its came out great ,the grains must be old took a lot of water I kept rehydrating the grains but they are soft fluffy and will be tasty I am sure .I will buy one of those instant pot because I dont think they let the steam out as the pressure cooker did and actually the rice steamer ,so it has worked out ,I need to keep away from gluten so now I can add sorghum to my menu .
Oh that's great! So glad to hear this update! 🤗🤗 Yes, I think the instant pot is a bit better at keeping in the steam as you mentioned. It cooks rice really well as well. But most importantly, I'm just really glad to hear that now you can eat the sorghum. 😊
Thanks so much for a speedy reply ,My sorghum might have been old but not too old .I bought from the Indian Store and used a stovetop old school pressure cooker ,I will try again with my rice cooker that does not let the steam out and see .after 2-3hrs I got it to the point where it looked like wheat berries and enjoyed it . I'll get to bottom of it .and like you say maybe it was older .but thanks for all your advice .
No problem! I’m curious to see how it goes with the rice cooker. Hopefully that solves the issue!! 🙏🏼🙏🏼 Let me know how it works out. 😊
Thank you for sharing this 🙏wonderful information on sorghum
You're very welcome! So glad you found it helpful. 🤗🤗
Thanks for sharing 🙏
I know we like the taste of the flour now we have to try this, and I happen to have the better than bouillon already thanks !
You’re welcome! Enjoy! 😊😊
@@LetsEatPlants Well we tried it on Pressure cook for 20min. and it came out like gravel. I have to wonder what we did wrong. Does the seed crack open and fluff eventually . I did try popped sorghum I found at an Asian market . Like mini popcorn , but the stuff from the instant pot did not open , it was kinda chewy . Help ?
@@guidobrunellijr.3 Oh no! Hate to hear that!😥😥 Let me try and help you. Actually sorghum is quite a chewy/hard grain, even when fully cooked! Quite different from rice and other softer grains. But it definitely shouldn't be as hard as gravel. If it comes out too hard, you can always cook it longer, but it seems like there may be another problem.. like perhaps the raw grain is quite old? Another option is to try soaking it 12 hours before cooking to help soften it! Let me know if any of this was helpful and/or if you have any more questions. 😅
@@LetsEatPlants Will try again this weekend Thanks
The national somali grain food thanks
It goes well with youghert and somali holy spice ( duqus ) it will rinse your gut and get rid of heart burn
Glad you enjoyed! 😊
@@LetsEatPlants welcome 😁
I’m plant based but it won’t hurt to have some yogurt now and then. I bet some cinnamon on it would be good. I love all the spices other countries use. Take care!!!
Never had that spice!!
I had a heck of a time cooking the sorghum ,I used a pressure cooker and cooked it for over 2 hours .I did the same as you it took so much more water and when mine was cooked it didnt look like yours .What do you think I didi wrong ? after 2 hours and 4-5 cups of water per 1 cup of sorghum it is "ok" .Did you presoak it before hand ?Thank you Tom
Hey Tom! Oh no! I hate when things like that happen. 😣😣 It’s hard for me to say for sure what went wrong, but let’s explore some options. I didn’t soak mine before and never have so I wouldn’t say that’s the issue here. Was your sorghum very old? (Sometimes that does cook times, but yours does seem very extreme!) Did it have cooking directions on the label that might indicate something being amiss?
Also, you say you used a pressure cooker, but maybe not an instant pot. Is it possible the pressure cooker you used has different cook times than an instant pot? Or maybe your pot was not pressurized properly? Those are the only things I can really think of that might have affected the outcome. 🤔🤔
Very interesting video! I sure will try it😊
Awesome!!! Hope you enjoy! 😁😁😁
Nice short video - thanks.
😊👍🏼
Love your smile and voice
Aww thank you 😊
Do you pre-soak your grains? I've read it's better to soak seeds/grains for 6 hours, then drain/rinse to get rid of phytic acid for improved digestion/to make more bioavailable. I've been pre-soaking first. I have read to half the liquid and cooking time if food has been pre-soaked. That seems to be true from what I've seen so far otherwise a lot of liquid left in the IP or mushy end result. Do you have any suggestions? Thanks.
GREAT question! Yes and no. I used to soak my grains with a bit of ACV (apple cider vinegar) quite often.. but honestly, I just got too lazy to do it! I need to get back to it. (I am soaking some spelt berries as I speak!) That said, I never tried soaking sorghum before cooking it.
I know that soaking can definitely alter cook times (especially for beans!) but I just did a bit of research for soaking sorghum and the only thing I could find about soaking & cooking it was this recipe here: pebblesandtoast.com/instant-pot-sorghum-sweet-potato-porridge/ which recommends cooking it for basically the same amount of time that I already cook it without soaking! I'm thinking this recipe might yield a bit of a softer result ... but worth a try! Come to think of it... when I make spelt berries, the soaking doesn't really affect the cooking time either, more-so just the amount of water that is leftover after cooking. 🤔🤔 I'd say it's worth an experiment for the sorghum!
@@LetsEatPlants Thanks for replying. I follow NutritionFacts.org too. I make Dr. Greger's gluten-free version of his BROL instead use grouts (oat, sorghum & millet). If I pre-soak and use double the water it was mushy. Then I pre-soaked and used equal parts water and steamed for 1 minute in the IP. It was a little dry but cooked. Next time I'll add just a little extra water; but I think it's dialing in cooking time and water. The batch that was mushy I also cooked it too long. Here's the info I read about how to cook pre-soaked grains in the IP: Soaking Grains before cooking in Instant Pot
Traditional Cooking School article
traditionalcookingschool.com/food-preparation/perfect-soaked-rice-instantpot-or-any-pressure-cooker/#:~:text=Combine%20the%20correct%20amounts%20of,to%208%20hours%20or%20overnight
@@RobinEsch Interesting! Yes, I think it's a bit of trial and error to get it to your desired consistency. The info you referenced is great! I was also thinking to do about half the time... but couldn't find any info on it. Very helpful, thank you. 🙏🏻 Now I'm curious to pre-soak & put some grains to the test.
I haven't ventured into BROL breakfasts yet. Still waiting for the mood to strike. 😅 One of these days I will!
Maybe start with 20 minutes in instant pot then check for doneness. Then keep adding time. That’s what I did with my very first batch. now I’ll try soaking it. Never did that before as I just started with this grain.
thank you for this!
You’re welcome! Glad you enjoyed. 😊😊
2:07 Nutritional Benefits.
Thank you, love it!
You’re welcome!! 🤗
cooked per this video and when i opened it, it looked like a soup. i put 1 cup to 2 cups of water with a teaspoon of the veg broth per video.
Oh no! I’m so sorry to hear that. 😢😢 Maybe I can help you troubleshoot it. Was the sorghum presoaked? Also, what brand is it?
I've seen a sushi chef do this for pressure:
Put a hefty wooden cutting board (or maybe a big metal pan) and a bucket of water on top of your cooking pot.
I can't tell how much pressure will be there and how the cooking time will reduce, but it sure works well for rice.
And by the way - have you tried to prepare sourghum the sushi-rice way?
That is pouring vinegar on it after cooking, fanning it and fluffing it up a couple of times? I would like to try that.
Wow! That’s a pretty impressive tip!! Never heard of that before! 😯
I have not yet tried sorghum as sushi rice! What a great idea. I did a WFPB recipe with brown rice before (which is what I usually use) but I haven’t done it with sorghum. Great idea. 😄 I will give it a go!
@@LetsEatPlants Thank you for introducing me to "sorghum cooking 101". I have already bought a packet and will get cooking very soon.
@@Apollo440 you’re very welcome! Hope you enjoy it! Let us know how the sushi turns out. ☺️☺️
thank you!
You’re welcome! 🤗🤗
Thank you for the great video.
You’re welcome! So glad you enjoyed 🤗🤗
Sorgam is ground as such for Flore not refind flour of wheat so rofage is thair helps in eleminating constipation the carbohydrates are slowly released good for diabetic it can be eaten cooked and made bals or roled as totilas no fat hens good for white redaxan I eat totalas for lunch and wheat bread at night with rice lintil and yogart iam a vegan eight two
YES- I needed this-- on INSTANT POT cooking for them.. THANKS
You’re welcome! 😃
I tried to pressure cook twice and the husk is somewhat making it less eatable. Have you cooked whole or washed sorghum, please let me know. Thank you
Oh no! Good question. I don't know what kind it is... I believe it's just a standard whole sorghum. I do rinse it before I cook it, but I have never noticed a husk on any of the kernels. Which brand did you buy?
Thank you
You're welcome 😊
On the package I have it says you can pop it like popcorn...the recipe just calls for a dry pan...no oil. I haven't tried it yet but I think I might!
Yes! I have been doing that with mine lately. I pop it in my air popper... It’s great! You can pop amaranth too (I have a video about that if you search my channel for amaranth) it is quite similar to popping sorghum. Definitely give it a try! 🤗💕🌱🌱
@@LetsEatPlants thanks! I will!
Hello, can sorghum replace noodles in chicken soup! Thanks!!!
Sure! I have used sorghum in soup many times. I usually still cook it in the instant pot first, and then add it to my soups. Enjoy! 😊😊
What does it taste like?
It doesn't have much of a taste when eaten plain, but I guess it kind of reminds me of buckwheat (or even somewhat similar in flavor to brown rice)! It's a pretty small, chewy grain with a slightly nutty taste. Its flavor can easily be enhanced by cooking it in veggie broth, or adding it alongside something with more flavor (such as curry, in a buddha bowl, etc.). Hope this helps! 😊
Why is that mine didn't fluff like yours. I did 1 cup sorghum and 2 cups water too. Please help
Did you cook it on the stovetop or the Instant Pot? Was the sorghum old? Sometimes an old grain doesn't cook as well. Did it cook thoroughly or was it still hard at the end?
@@LetsEatPlants instant pot then transferred it to stove top. It was a little soft in the end but just didn’t fluff
@@pixsiedoll2341 Oh no! I hate when things like that happen. 😥 It's hard to say for sure, what happened, but why did you transfer it to the stovetop after the Instant Pot? Was it not cooked thoroughly?
@@LetsEatPlants yes. And it took maybe more than 1 hr to get soft. I keep putting water too
@@pixsiedoll2341 Oh no! That is very strange. Usually if there is a problem cooking when in the Instant Pot, it is either a problem with the bean or grain being too old or a problem with the Instant Pot itself. 😣😣
How about a substitute for rice pudding?
Love that! 😃😃 I think it would work well… you may just need more liquid than usual. Might take some tweaking and adjusting. 😊 Sorghum also has a slight earthy flavor so you may need a touch more sweetness or vanilla, but it’s definitely doable. Great idea!
How long does it keep in the fridge?
Great question! Should be around the same amount of time that any other grain would keep in the fridge! For me, that's usually about 4-5 days. 😊
Do i need to rinse it before cooking? Why?
As with any grain, I think it’s a good idea. It helps remove any debris or any other residues. 😊😊
So on the stove does it take an hour to cook?
Nearly! It's usually between 40-55 minutes on the stovetop. 😅 www.sorghumcheckoff.com/consumers/tips-for-cooking/
@@LetsEatPlants got it
Mattie Just made a big batch of it
@@Sbannmarie Awesome!! Hope you enjoy! 🤗💕
Can you make popcorn 🍿?
I think you can! www.wikihow.com/Pop-Sorghum
Do you know how long you would cook sprouted sorghum?
So sorry, I do not! 😥 I haven't tried sprouting sorghum yet. If you find out, I'd love to know though!
@@LetsEatPlants I purchased Anthony's Premium Sorghum best by 4/10/2023. I soaked it over night. I had the same issue as Tom. I had added two cups of water to my instant pot with the one cup of Sorghum I had soaked over night. after 20 minutes there was still a lot of water in the sorghum, and it was not cooked. This happened twice. I thought I had put it on steam instead of pressure cook. The third time this morning I cooked it for thirty minutes and the sorghum was swimming in water. I cooked it for another ten minutes, and the water is gone, but the sorghum seems like it is still a little raw. Like crunchy chewy. I never ate sorghum before, so I am going by what you said in the video. I don't know why yours is done in 20 minutes.
@@EliseAngelofHealing Oh no! So sorry to hear that Elise. I'm not really sure what the problem could be to be honest! I've only ever cooked 2 or 3 different brands of sorghum, none of them were Anthony's and I've always had good results cooking it for 20 minutes. (I actually originally got the cook time of 20 minutes from Instant Pot's cooking timetable.) I have also seen recipes for cooking for 30 minutes, but I definitely feel the cook time should be *much* faster if you have soaked it overnight. One recommendation would be to reach out to Anthony's and ask what their suggested cook time is including soaking. I don't _think_ soaking is the problem... but again, I've never heard of any problems cooking it for 20 or even 30 minutes without soaking so I'm not really sure. 😥😥 Wish I could offer more insight into this.
@@LetsEatPlants Thanks for your suggestions. I will be calling Anthony, and finding out what their recommendation would be for the instant pot. It has been a real puzzle. You would think that by soaking them overnight, they would take less time, like any other grains.
@@EliseAngelofHealing Right!? I've never heard of it taking longer after soaking. I'd be curious to hear what you find out from them! 🤗
The popcorn in my popcorn maker was a total fail. lol.
Oh no! That’s such a bummer to hear! Give it a try on the stovetop instead. ☺️
I think you can lower your camera, so your neck could a little rest. Kidding.. nice information BTW.
😂😂😂 Great advice! I’ve switched up my camera angle a lot since then. Feel free to check out any of my newer vids to see. 😝
Sorghum is a great foid. not a big deal about the protein since we have too much protein in our diet anyways
Very true! Yes, sorghum is great. 💕🌱🌱
protein has no lectins quinoa does
1 cup of RAW sorghum has 18 grams of protein, BUT if you COOK IT, it will have only 6 grams of protein. Most people don't know this.
Oh I didn’t know that! Do you know why it changes after cooking?
Maybe because one cup of raw equals 3 cups of cooked? 😊
@@Franciuk Good point!
@@LetsEatPlants I just cooked a batch of sorghum. I had store bought sprouted sorghum, didn’t sprout myself, 1 cup I weighted 188g and since it was sprouted, I figured it would absorbed less water, so I added about 1 1/2 cup, weighted 350g, water. I thought it would take less time to cook because sprouted but 10 minutes in the instant pot were not enough, added 10 minutes more. For my liking was still too al dente and there was some water still at the bottom, so I switched to slow cook for half an hour on high. Still al dente but good to my liking. No water left. At the end I had 3 cups of cooked sorghum, about 510g. Another time I will try the slow cook on low for 2 hours and see what happens. I like to cook lentils that way when I make lentils for salad, not al dente and not mushy. Too bad that is difficult to find red and black sorghum! I’d like to try :)
@@Franciuk Sounds like a good experiment! 😃