Pumpkin porridge in a multicooker pressure cooker Redmond. Pumpkin porridge in a slow cooker

Cooking a dish of pumpkin porridge with millet in a multicooker-pressure cooker according to this recipe will make your table more varied. With the purchase of a multicooker, we won’t have to spend a lot of time fiddling around in the kitchen; we’ll have time for ourselves and our loved ones.

I continue to share recipes that contain pumpkin. Today for afternoon snack I prepared a very tasty porridge. Dishes are cooked in a slow cooker - a pressure cooker is much faster, and besides, the dishes taste like they came from a Russian oven. The porridge turned out, just like with, incredibly tasty.

Delicious pumpkin porridge with millet in a pressure cooker

Ingredients:

• pumpkin – 1.5 kg,
• millet – 1 glass,
• cinnamon – 1 teaspoon,
• milk – 2 glasses,
• water – 1 glass,
• butter – 100 g,
• raisins – 100 g.

Method of preparation: wash the pumpkin, cut into medium-sized cubes and place in a greased multicooker bowl.

We thoroughly wash the millet in several waters, pour boiling water over it to remove bitterness, and pour it into a bowl.

We wash the raisins, then soak them in boiling water for 5 minutes, rinse them well and place them in a bowl.

Add butter, mix cinnamon carefully, add milk and water. I don't add sugar to the porridge because pumpkin is very sweet.

We close our lid, set the valve to the “Closed” position. Timer for 25 minutes. After the time has passed, release the steam and open the lid.

Pumpkin porridge with millet in a pressure cooker is ready. Yes, I almost forgot, if your pumpkin is not very sweet, then when serving, you can add a spoonful of honey.

Step-by-step recipes for millet porridge in a pressure cooker with milk, with meat or meatballs for a light breakfast, hearty lunch and dinner

2017-10-14 Marina Danko

Grade
recipe

9660

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

4 gr.

Carbohydrates

24 gr.

146 kcal.

Classic recipe for millet porridge in a pressure cooker with milk

The classic recipe for millet milk is considered classic. As you know, any cereal boils better in water and therefore the milk will need to be diluted. The volume of milk may be larger or smaller, depending on taste preferences. With milk alone the porridge turns out heavy, but with milk diluted with water it becomes fluffier and lighter.

Ingredients:

• one and a half glasses of polished millet;
• 600 ml milk;
• four tablespoons of sugar;
• 40 gr. 72% or more full fat butter;
• settled water - 400 ml.

Step-by-step recipe for millet porridge in a pressure cooker

We sort through the millet and pour it onto a sieve. Rinse, stirring the cereal with your hand until clean water flows out. Leave on a sieve with a bowl underneath to remove all excess liquid.

Place the millet in a pressure cooker, add sugar and a little fine salt. Pour in milk, water and mix thoroughly. If you don't stir, the millet will seize in lumps or burn.

Lower the lid of the pressure cooker and close the valve. We launch the “Porridge” program for 20 minutes.

After completing the set program, wait for the pressure to drop and only then open the lid.

Add oil to the prepared millet porridge and mix well.

Millet often contains foreign impurities in the form of small pebbles and small fragments of the grain shell. In this regard, it is advisable to sort the cereal before use; grains damaged by black spots are also removed.

Quick recipe for millet milk porridge in a pressure cooker

Despite the fact that millet porridge is cooked in a pressure cooker much faster than in a saucepan, even this process can be shortened. The dish is prepared with diluted milk, the “Porridge” mode is used, but we set the pressure ourselves to 0.3. We will also bleed the air ourselves, this will help save about ten minutes.

Ingredients:

• three glasses of milk;
• 250 ml of drinking boiled water;
• sugar - 50 gr.;
• 220 gr. brightly colored millet;
• homemade butter or frozen cream - 50 gr.

How to quickly cook millet porridge in a pressure cooker

The sorted millet is well poured into a sieve with cool water.

Transfer the millet to the pressure cooker. Add milk and water, add sugar, add salt, add butter. Thoroughly stir the contents of the bowl.

Having installed the lid, close the valve and raise the pressure to “0.3”. We launch the “Porridge” option for a quarter of an hour.

After waiting for the end of the program, do not open the lid, wait for five minutes, and forcefully bleed out the remaining air manually.

The porridge will turn out tender and will not have an unpleasant aftertaste if you use cereals with brightly colored grains. This is the kind of millet that almost never tastes bitter.

Millet porridge in a pressure cooker with pumpkin - “Sunny”

A step-by-step recipe for a very healthy milk porridge made from millet and pumpkin, which can be recommended to absolutely everyone. This version of porridge is especially good for baby food, because pumpkin is a source of beta-carotene and contains a lot of vitamins A and E. It is advisable to take pumpkin with brightly colored pulp, it is more aromatic and sweet.

Ingredients:

• half a kilo of pumpkin;
• a glass of millet;
• liter 3.2% milk;
• three spoons of sugar;
• 45 gr. butter, very fatty oil.

Step by step recipe

Remove the seeds from the pumpkin along with the fibers and cut off the peel. Do not skimp if there is a layer of greenish pulp under the peel - cut off sparingly. It has an unpleasant aftertaste and if not removed, it will ruin the taste of the porridge.

Grind the pumpkin pulp on a coarse grater directly into the pressure cooker.

Wash the millet and add to the pumpkin.

Pour milk, sweeten, add butter and a little, literally a pinch, salt, mix.

Cook millet porridge in a pressure cooker with the valve closed for 20 minutes. We wait for the pressure to gradually drop and open the lid.

It often happens that even high-quality millet tastes bitter. When washing the grains, be sure to scald the grains with boiling water at the end; the bitterness will go away along with the oils covering the millet.

Millet porridge in a pressure cooker on water with meat

Milk millet porridge is good for breakfast; a hearty lunch or dinner requires a more nutritious dish. If you cook millet in a pressure cooker using water and add it with meat, you can get a completely complete dish in a minimum amount of time. According to the recipe, the porridge is prepared with chicken, but if you wish, you can use any kind of meat, including experimenting with its fat content and choosing the most suitable option for you.

Ingredients:

• chilled chicken fillet - 300 gr.;
• polished millet - 1 cup;
• small onion;
• a teaspoon of turmeric;
• 50 gr. seedless raisins;
• several sprigs of fresh dill (optional);
• small carrot;
• corn, highly refined oil - 2 tbsp. l.

How to cook

We blot the washed fillet with a disposable towel to remove any remaining moisture. Cut the chicken into strips or small, oblong pieces.

Place the fillet in a bowl, season with ground pepper, sprinkle with salt and mix thoroughly.

Peel the onion and carrots. Finely chop the onion and chop the carrots coarsely using a grater.

Heat two tablespoons of oil in a frying pan over high heat. Dip the fillet pieces into the hot fat and, stirring, fry until they change color.

As soon as the chicken pieces turn white, add the onions and carrots. Cook over lower heat until the vegetables are soft.

Transfer the meat from the frying pan to the pressure cooker, add the washed millet, and mix. Place raisins on top, sprinkle with turmeric and add a little salt, not forgetting that you have already added salt to the fillet.

Pour two glasses of cool water into the pressure cooker and mix everything well again.

Cook millet in water with chicken with the valve closed on the “Porridge” option for ten minutes.

You can open the lid literally after five minutes after cooking. In this case, be sure to bleed off any remaining air through the pressure relief valve. If you let the pressure drop on its own, the porridge will turn out more aromatic and tastier.

Millet porridge on water with meatballs in a pressure cooker

Another option for a simple and satisfying dish - only ten minutes to prepare and the same amount to cook in a multicooker with a pressure cooker function. In less than half an hour, a delicious side dish - millet on water, and meatballs with mushrooms will be ready for it.

Ingredients:

• one multi-glass of millet;
• 3.5 multi-glasses of regular, settled water;
• 350 gr. minced meat of two types;
• onion head;
• garlic;
• 120 gr. fresh champignons.

How to cook

Place the minced meat in a bowl, season with ground pepper and, adding a third of a spoonful of salt, mix thoroughly.

Peel the onion and remove the thin white film from the champignon caps. Rinse the onions and mushrooms with water and dry.

Three onions on a coarse grater. Cut the champignons into small slices.

Add the crushed ingredients to the minced meat and knead it again. Several times, from a small height, we sharply throw the minced meat into a bowl - beat the meat mass so that all the components are better held together.

With moistened hands, we form large, oblong or round meatballs from minced meat and place them in a steam container.

We wash the millet several times with cool water, then scald it with boiling water. After drying, pour the cereal into a pressure cooker.

After adding a little salt, pour the millet with water and mix thoroughly.

Place a steam grate with meatballs on top.

After closing the lid and valve, select the “Porridge” option, set the timer to 10 minutes, and turn it on.

After completing the process, carefully, so as not to get burned, release air through the valve and open the lid. Remove the steam container.

To serve, place the millet on plates and place the meatballs on top. There is no need to add oil to this porridge; the fat and meat juice from the meatballs is quite enough.

When preparing millet using a pressure cooker, you should strictly adhere to some recommendations. Firstly, do not overload the pressure cooker. To prevent the valves from clogging, it should be no more than three-quarters full. Secondly, the lid itself must be closed tightly; distortions and cracks must not be allowed. Thirdly, the amount of liquid should be immediately calculated correctly, since it cannot be added during the cooking process.

Prepare the main ingredients. Choose a small pumpkin. The smaller it is, the sweeter it tastes and is not fibrous. A good pumpkin should be fleshy and orange in color. The brighter it is, the more vitamin A. Wash and peel and remove the insides. Cut into small cubes. Rinse the millet thoroughly in running water until the white and cloudy water disappears.

Grease the multicooker bowl with one spoon of butter. Place pumpkin cubes on the bottom.

Add prepared cereal. Add salt and sugar. You can adjust the sugar to your taste.

Pour water and milk, the temperature of the liquids does not matter. Move with a silicone spatula. Do not use iron spoons to avoid damaging the bowl. Close the multicooker lid. Turn on the “milk porridge” program for 10 minutes. A multicooker with a pressure cooker function can get the job done in 10 minutes. After this time, you will enjoy a tasty and satisfying dish.

After the beep, turn off the device. Release the steam through the steam spout and carefully open the lid. Add butter and stir. Pour the finished porridge into a regular saucepan. Pour into suitable bowls, garnish with the above ingredients at your discretion and serve. Brew delicious tea and serve freshly baked bread and butter. I hope you enjoy our recipe.

Cooking quickly in a multicooker (multi-cooker-pressure cooker) Mikhailova Irina Anatolyevna

Millet porridge with pumpkin and cinnamon

150 g pumpkin, 250 g millet, 700 ml milk, 30 g butter, 1 cinnamon stick, sugar, salt.

Rinse the millet thoroughly. Cut half the pumpkin into cubes, grate the rest on a coarse grater. Place the cereal and pumpkin in the bowl of a multicooker-pressure cooker. Add sugar and cinnamon, salt, pour in milk.

Cook in the “Porridge” mode for 30 minutes by pressing the “Pressure” button.

Open the multicooker, add butter to the porridge, stir and close the lid again. Leave for 15 minutes, then remove the cinnamon and place the porridge on plates.

From the book Baby Food. Rules, tips, recipes author Lagutina Tatyana Vladimirovna

Millet porridge with pumpkin Millet – 0.25 cups Pumpkin pulp – 150 g Sugar – 1.5 tsp Milk – 0.75 cups Butter – 10 g Salt to taste Cut the pumpkin into small pieces, sprinkle with salt and sugar, then pour in a small amount of boiling water, put on fire and bring

From the book An indispensable book for a diabetic. Everything you need to know about diabetes author Pigulevskaya Irina Stanislavovna

Millet porridge with pumpkin Ingredients: pumpkin - 700 g, millet - 1 cup, rice - 112 cups, water - 1112 cups, milk - 2 cups, butter - 1 tbsp. l., salt to taste. Peel the pumpkin from skin and grains, chop finely, put in a saucepan, add water and cook for 10 minutes. Millet is washed,

From the book Economy Class Kitchen author Zvonareva Agafya Tikhonovna

Millet porridge with pumpkin 1 kg of peeled and seeded pumpkin, 1.5 liters of milk, 2 cups of millet, salt to taste. Finely chop the peeled and seeded pumpkin, pour in hot milk and cook for 10–15 minutes, then add the washed millet, add salt

From the book Secrets of Russian Cuisine author Alkaev Eduard Nikolaevich

MILLET PORridge WITH PUMPKIN Peel fresh pumpkin from skin and grains, chop finely, place in a saucepan, add water and cook for 15 minutes. Then add the washed millet, add salt and, stirring, cook for another 15–20 minutes. Cover the thickened porridge with a lid and leave for 30 minutes to

From the book of 100 recipes for dishes rich in vitamin B. Tasty, healthy, soulful, healing author Vecherskaya Irina

Millet porridge with pumpkin Ingredients: 1.5 cups of millet, 750 g of pumpkin, water, salt. Peel fresh pumpkin from skin and grains, finely chop, place in a saucepan, add water and cook for 15 minutes. Then add the washed millet, add salt and, stirring, cook for another 15–20 minutes. Thickened porridge

From the book of 100 recipes for stress. Tasty, healthy, soulful, healing author Vecherskaya Irina

Millet porridge with pumpkin Ingredients: 1.5 cups of millet, 750 g of pumpkin, water, salt. Peel fresh pumpkin from skin and grains, chop finely, place in a saucepan, add water and cook for 15 minutes. Then add the washed millet, add salt and, stirring, cook for another 15–20 minutes.

From the book of 100 recipes for calcium deficiency. Tasty, healthy, soulful, healing author Vecherskaya Irina

From the book of 100 recipes for diabetes. Tasty, healthy, soulful, healing author Vecherskaya Irina

Millet porridge with pumpkin Ingredients: pumpkin – 700 g, millet – 1 cup, rice – 1/2 cup, water – 1 1/2 cups, milk – 2 cups, butter – 1 tbsp. l., salt to taste. The pumpkin is peeled from skin and grains, finely chopped, placed in a saucepan, covered with water and boiled for 10 minutes. Washed

From the book Cooking in a slow cooker every day. Breakfasts, lunches, dinners author Collection of recipes

16. Millet porridge with pumpkin products 400 g pumpkin, 1 cup millet, 2 tsp. sugar, 1/2 tsp. salt, 3 glasses of milk, 3 glasses of water, vanilla Cooking time – 1 hour 20 minutes. Cut the pumpkin into small cubes, place in the multicooker bowl, add 1 glass of water. Cook in Baking mode

From the book Nutrition for Diabetes Mellitus author Kozhemyakin R. N.

Millet porridge with pumpkin Ingredients Millet - 1 cup Pumpkin - 500 g Low-fat milk - 2 cups Water - 1 cup Vegetable oil - 2 3 tablespoons Salt - to taste Method of preparation Place washed millet in a greased ceramic pot, pour boiling water and

From the book Cooking in the Oven author Kozhemyakin R. N.

Millet porridge with pumpkin Ingredients Pumpkin - 500 g Millet - 1 cup Milk - 2 cups Water - 1 cup Butter - 4 tablespoons Salt and sugar - to taste Method of preparation Place the washed millet in an oiled ceramic pot, pour boiling water and salt.

From the book Cooking in an air fryer author Kozhemyakin R. N.

Millet porridge with pumpkin Ingredients Pumpkin - 500 g Millet - 1 cup Milk - 2 cups Water - 1 cup Butter - 4 tablespoons Salt and sugar - to taste Method of preparation Peel the pumpkin from seeds and peel, cut into small pieces, lightly sprinkle with sugar,

From the book of 50,000 selected recipes for a slow cooker author Semenova Natalya Viktorovna

Millet porridge with pumpkin, cinnamon and dried cherries 250 g millet, 150 g pumpkin, 50 g cherries (dried), 30 g butter, 1 liter of milk 3.2% fat, 1 cinnamon stick, 1-2 sprigs of mint ( fresh), salt. Rinse the millet in cold water. Peel half the pumpkin, cut into cubes, the rest

From the book Multicooker for Kids. 1000 best recipes author Vecherskaya Irina

Millet porridge with pumpkin Ingredients: 150 g millet, 2 glasses of water, 2 glasses of milk, 2 tbsp. l. butter, 300 g pumpkin, 1 tbsp. l. sugar, salt. Preparation Rinse the millet thoroughly and drain the water. To remove the bitterness, you can pour boiling water over it for 5 minutes, then drain the water. Cut the pumpkin into

From the book of 500 recipes of an old innkeeper author Polivalina Lyubov Alexandrovna

MILLET PORridge WITH PUMPKIN Required: 2 cups of cereal, 6 cups of water, 300 g pumpkin, 1 tbsp. l. breadcrumbs or flour, butter and vegetable oil, pepper, salt. Method of preparation. Pour well-washed cereal into boiling salted water and cook for 5-6 minutes. Then drain the water into the porridge

From the book 365 recipes for delicious Russian cuisine author Ivanov S.

215. Millet porridge with pumpkin 1 cup millet 2 cups milk 250 g pumpkin pulp 1 tbsp. spoon of butter sugar salt. Wash and sort millet cereals. Cut the pumpkin into small cubes. Place the prepared pumpkin in a saucepan, pour in 1 cup of hot water and

Probably many of us are familiar with millet porridge from childhood. Probably, someone even disliked it, although this porridge is very healthy, it is only important to prepare it correctly.

The benefits of millet porridge

Millet porridge - everyone has heard about its positive effect on the human body. But few people know that, first of all, it is recommended for people suffering from cardiovascular diseases, since it contains a high potassium content. For liver diseases, diabetes mellitus and atherosclerosis, porridge with this cereal is included in the diet without fail.

And if you have inflammation of the pancreas, try eating a plate of millet a day, this will significantly reduce the pain in a few days, and after three weeks the pain may go away completely. It also helps remove harmful toxins from the body and prevents the deposition of fat, which means you can safely not be afraid for your figure when preparing your own dishes from this cereal.

Properly prepared porridge is not only very tasty, but also retains all its beneficial properties. Below you will be presented with several easy recipes for a multicooker, the preparation of which will not take much time and will not take much effort, and will also help preserve all the nutrients.

Recipe for millet porridge with milk in a slow cooker

So let's get started, what will you need? First of all, a multi-glass, if you don’t have one, then don’t despair, its volume is approximately the same for everyone and is 160 milliliters. Knowing this, you can cook any dish in a slow cooker without it.

Preparation:

The cereal must be washed to get rid of millet flour. If you don’t wash it off, the finished porridge will become bitter. You can rinse it either with running water or by soaking it several times. It is important to remember that the quality of water also greatly affects the finished porridge, so it is better to use filtered water;

Pour the washed millet into the multicooker bowl, pour in the milk and add sugar and salt to taste (in the classic form, a whisper of salt per 2-3 tablespoons of sugar) and mix all the ingredients. Grease the edges of the multicooker with butter so that the milk does not escape during cooking and close the lid;

Turn on the multicooker, select the porridge cooking mode, set the timer for 40 minutes;

After the multicooker signals that it is ready, let the porridge simmer if you have free time. This usually takes a little time - from 30 minutes to an hour. After brewing, it acquires a very delicate, creamy taste;

The porridge is ready, if you are used to classic millet, then just put a small piece of butter on the plate. However, you can add fresh fruit, berries or jam; as they say, this will not spoil the porridge.

Millet milk porridge with pumpkin in a slow cooker

An unusual but simple recipe for a light breakfast or dinner.

Ingredients:

• 400 grams of pumpkin;
• Multi-cup of millet;
• 4-5 of the same glasses of milk;
• 50 grams of butter;
• Sugar and salt.

Preparation:

1. Peel the pumpkin, cut out the core with seeds, leaving only the pulp. We cut it into cubes, it is important to take into account that the smaller you cut it, the sooner it will cook, a size of 2-3 centimeters will be enough;
2. Now we wash the millet in clean and warm water, pour boiling water over it;
3. Place pumpkin cubes in an even layer on the bottom of the multicooker, previously greased with oil. cover them with millet, add sugar and salt to taste. Now it is important to consider how thick the porridge you want. Based on your own preferences, pour in 4 or 5 multi-cups of milk. The more liquid, the more watery the finished dish will be. At the end, add 20 grams of butter;
4. Close the lid and set the cooking mode for porridge or cereals for about 30-40 minutes, depending on desire. The longer the porridge cooks, the more boiled it will turn out;
5. After cooking, do not rush to open the lid, let it brew a little. This will not take much of your time. However, during this short period of time, the cereal will be saturated with the taste of pumpkin;
6. After 30-50 minutes, you can serve the porridge with a piece of butter, you can also sprinkle it with a pinch of cinnamon, it will add a subtle note of elegance to your dish. Millet prepared in this way can be supplemented with dried fruits, berries, or nuts.

Millet porridge on water

A classic and simple recipe - budget-friendly, but very tasty.

Ingredients:

• Multi-glass of millet;
• 2 identical glasses of water;
• 30 gram piece of butter (at your discretion);
• salt and sugar, which you can add to your taste.

Preparation:

1. As in previous recipes, we must not forget about rinsing the cereal. We also take into account that water will be needed not only for rinsing, but directly for cooking, so it is important to remind once again that water affects the taste and consistency of the finished porridge, so water should preferably be be filtered;
2. Place the washed millet in a slow cooker, along with two glasses of filtered water. Immediately add salt and sugar to taste. Oil can be added both at this stage and at the final stage;
3. Turn on the multicooker (using Redmond as an example). We select the cooking mode, then among the products you need to select porridge. We press the big button, a ten will appear on the screen, meaning 10 minutes. We set the time, it can vary from 30 minutes to an hour, here it is important to note what kind of porridge you want and why you are preparing it. If it’s a side dish, or you just like tougher foods, then set it for 30 minutes, and if you like boiled millet, then you can set the timer closer to an hour. Classic porridge takes about 40 minutes to prepare;
4. After turning off the Redmond multicooker, it is recommended to wait so that the porridge can brew; 15-20 minutes will be enough;
5. If you didn't add oil at the beginning, you can do it now; sweet millet also goes well with fruits and dairy products. If you prefer it as a side dish, it can also be combined with meat, fish and poultry.

Some more useful information

Dishes made from millet are very satisfying and nutritious, they can be eaten not only for breakfast, but throughout the day; one serving of cooked cereal contains 300 kilocalories, which means it can be considered a completely dietary product.

So, for example, in the morning you can treat yourself to milk porridge with a mug of hot tea or coffee, at lunch have a hearty meal with a meat dish with millet cooked in water as a side dish, and for dinner have a snack with a delicate combination of sweet millet and pumpkin.

Also, don’t be afraid to experiment; thanks to its excellent taste, this cereal goes well with many additives, so you can try adding a little cinnamon, honey, or sweet syrup to the porridge. Unsweetened millet can be seasoned with herbs, and when cooking, you can also add a pinch of curry.

Bon appetit!