I heated the pressure cooker over medium heat and added the millet, stirring it often until it began to pop. (When using your Instant Pot, put the pot on saute.)

When I could smell that it was toasty, I added the water and locked on the pressure cooker lid. I brought it to pressure. Turned down the heat to maintain high pressure and cooked it for 10 minutes. (In the Instant Pot, all you need to do is set the pot for 10 minutes and walk away - or stand them if you like.) I took it off the heat and let the pressure come down naturally, which took about 5 minutes.  (Let the pressure come down naturally in the Instant Pot but not for more than 10 minutes.) When I carefully opened the pot, it looked great. But I had to travel at least 20 minutes to get to the VegNews office so I just grabbed the cooker and went.