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Place the sorghum grains in a saucepan with the water and salt. Put the lid on and place on a high heat to bring to the boil. Once it starts boiling, pull the lid slightly ajar, turn the heat down to medium-low and leave to simmer for an hour until the sorghum grains are still holding their shape but soft enough to bite and with a slightly chewy texture. (taste one to check!).
Once cooked to your liking, drain through a sieve and use as needed.
Place the sorghum grains in the inner pot with the water and salt. Put the lid on, lock, turn the valve to seal, then set to pressure cook on high pressure for 30 minutes.
Leave the Instant Pot to naturally release the pressure for 10 minutes and then turn the valve to quickly release the rest of the pressure. When the little silver valve drops, open the lid and drain the sorghum. Use as required.