Barley: Instant Pot

Orange bowl with scalloped edges filled with cooked barley on blue background; serving spoon inserted in the barley

Jani H. Leuschel

Cooking barley doesn't get much easier than this!

No ratings yet

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Time to pressure + natural release time 15

Total Time 40

Course Dinner, Mains, Salad, Side Dish, Soup, Stew

Servings

Calories 134 kcal

Equipment

instant pot 6- or 8-quart
Strainer fine-mesh
measuring cups and spoons
sheet tray
parchment paper

Ingredients

1 cup barley, pearled
2 cups water or vegetable broth
1 Tablespoon oil olive or avocado
¼ teaspoon kosher salt optional

Instructions

Wash hands thoroughly.
Pour pearled barley into a fine-mesh strainer and rinse with cool water to remove dust.
Add rinsed barley to Instant Pot, using a spatula to remove any grains that stick to the strainer.
Add remaining ingredients: water/broth, oil, and salt.
Place the lid on the Instant Pot, seal the vent, and set it to cook at high pressure for 20 minutes.
When the time is up, allow it to release naturally for 5 minutes. Then, open the vent to release any remaining steam.
Remove lid and fluff with a fork.
If not using immediately, remove liner from Instant Pot and spread barley on a parchment lined baking sheet to cool quickly. Transfer cooled barley to containers for refrigerator or freezer storage.

Video

Notes

Both the oil and salt are not necessary, but they add flavor to the plain barley. Also, the oil helps to keep the barley from sticking together excessively. When cooked, it's a very sticky grain!

If the barley does not completely absorb the cooking water, simply drain it off.

Nutrition

Calories: 134kcalCarbohydrates: 24.7gProtein: 3.3gFat: 2.7gSaturated Fat: 0.2gTrans Fat: 0.1gCholesterol: 0mgSodium: 100.8mgPotassium: 86.7mgFiber: 3.3gSugar: 0gVitamin C: 0mgCalcium: 9.1mgIron: 0.8mg

Keyword anti-inflammatory, B vitamins, cardioprotective, diabetic friendly, grains, low-fat

Tried this recipe?Let us know how it was!