Instant Pot Vegan Sorghum Succotash
Have you tried Succotash? My version has edamame, corn, red pepper, and the gluten free ancient grain Sorghum. My Instant Pot Vegan Sorghum Succotash is simple to make, full of flavor, and provides all of the essential amino acids. It makes a great side dish or you can serve it as a vegetarian main dish!
All About Instant Pot Vegan Sorghum Succotash
First, rinse and drain the whole grain sorghum. Next, pour the liquid and sorghum into a pressure cooker. Set the pressure to high for 20 minutes.
While the sorghum is cooking, make the dressing in a large bowl. Add edamame, corn, onion, and parsley to the bowl.
Once cooking time is complete, quick release all of the pressure, drain the sorghum into a small sieve, rinse the sorghum and fluff with a fork! Add the sorghum to the bowl with the other ingredients and enjoy my Instant Pot Vegan Succotash!
What is Sorghum?
Sorghum is an ancient cereal grain that originated in Africa. It is naturally gluten free, which is great for anyone with Celiac Disease or a gluten intolerance! It is a whole grain that is high in fiber and many nutrients including Iron, Vitamin B6, Niacin, and Phosphorus! Together, these nutrients help with bone development, strengthen the immune system, improve blood circulation, and contribute to healthy skin.
Sorghum is also a good source of antioxidants, which may help lower the risk of cancer, diabetes, heart disease, and some neurological diseases. Since it is a complex carbohydrate, Sorghum digests slowly which helps you stay full longer and stabilize blood sugars.
Sorghum has a neutral flavor, which makes it an easy addition to a variety of dishes! It also comes in a variety of forms. You can find sorghum pearled and whole grain, sorghum whole grain flour and sorghum syrup. Thanks to all these varieties, you can easily use sorghum in baked goods like muffins, breads, and cookies, or you can even pop it like popcorn!
You can cook Sorghum on the stove, in the slow cooker, oven, rice cooker, or my personal favorite, in the Instant Pot! Try it in my Instant Pot Vegan Succotash and tell me what you think about Sorghum below!
I love using the Instant Pot to make the sorghum. An easy way to add grains to any meal, just throw them in the Instant Pot with water and voila! Soon you’ll have sorghum or any grain you like. Feel free to swap out the sorghum for any grain you like; brown rice and quinoa are great as well.
“Sorghum June Grain of the Month.” Sorghum June Grain of the Month | The Whole Grains Council, wholegrainscouncil.org/whole-grains-101/grain-month-calendar/sorghum-june-grain-month.
“Sorghum Nutrition: 10 Reasons To Try Sorghum.” Simply Sorghum, www.simplysorghum.com/nutrition/.
- 1 cup Sorghum whole grain
- 2 cups water
- 1 cup Edamame shelled and defrosted
- 1 bell pepper diced
- 1 cup corn fresh cut off cob or defrosted frozen
- ½ red onion diced
- 1/3 cup parsley chopped
- Optional: 1/3 cup feta cheese crumbled
- ¼ cup extra virgin olive oil
- 3 tablespoons white wine vinegar
- Pinch of salt
- Pinch of ground black pepper
- 1 teaspoon honey
- Rinse and drain the whole grain sorghum. Pour the liquid and sorghum into a pressure cooker. Set the pressure cooker to high pressure for 20 minutes. Once the pressure cooker has completed, quick release all of the pressure, drain the sorghum into a small sieve colander, rinse the sorghum, and fluff with a fork.
- While sorghum is cooking, Make dressing in a large bowl. Add edamame, corn, onion, and parsley to the bowl
- Once cooked, add sorghum to bowl with other ingredients and mix.