Instant Pot Barley

5 from 2 votes

Recipe by Amy + Jacky | PressureCookRecipes.com

Based on 8+ experiments, we developed this Instant Pot Barley recipe that yields savory, nutty, and aromatic barley with a satisfying chew. Tasty supergrain barley makes a healthy side dish, breakfast, salad, substitute for rice, or mix-in for stews and soups.

Servings 4

Total Time 43

Ingredients

▢ 1 cup (200g) pearl barley
▢ ¼ teaspoon fine sea salt
▢ 1¼ cup (313ml) unsalted chicken stock or cold water

Equipment

▢
Instant Pot Pressure Cooker (6qt)

Instructions

Optional - Rinse Barley: Rinse 1 cup (200g) pearl barley under cold water, then drain with a mesh strainer.
Add Pearl Barley in Instant Pot: Add 1 cup (200g) pearl barley and ¼ tsp fine sea salt to Instant Pot. Add in 1¼ cup (313ml) unsalted chicken stock or cold water. Give it a quick mix.
Pressure Cook Barley: Close lid, then turn Venting Knob to Sealing Position. Pressure Cook barley at High Pressure for 15 to 20 minutes, then Natural Release for 20 minutes. Open the lid carefully.
Amy + Jacky's Pro Tip: We enjoy the barley's texture from pressure cooking at High Pressure for 18 minutes, then Natural Release for 20 minutes the most.
Fluff & Serve Barley: Taste barley, then add more salt if desired. For reference, we didn't add more salt because we usually serve it with main dishes. Fluff barley with a rice paddle or fork. Serve with your favorite main dishes.

Notes

1. Pearl Barley (cream-colored): Tougher inedible outer coating (hull) and the bran layer are removed from the barley. If you're substituting with Hulled Barley or Pot Barley, add more pressure cooking time accordingly.

2. Unsalted Chicken Stock: If you substitute with salted stock, taste and adjust the saltiness accordingly.

3. Freeze Barley: Yes! You can freeze barley, and add it to soups, stews, or salads later.

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Author: Amy + Jacky

Calories: 73kcal

Nutrition