Instant Pot Barley

This recipe for Instant Pot Barley is such a quick and easy way to make this fiber-rich, yummy grain! You can use barley in all sorts of recipes!

5 from 1 vote

Course: Rice, Side Dish

Cuisine: American

Diet: Gluten Free, Low Fat, Vegan, Vegetarian

Prep Time: 3

Cook Time: 20

Natural Release Time: 15

Total Time: 38

Servings: cups

Calories: 185kcal

Author: Emily

Measure the pearled barley and place into a large bowl or a mesh strainer.
Rinse with water the same way you would rinse rice.
Once rinsed, add barley, broth, and 2 teaspoon of salt to the Instant Pot.
Use a wooden spoon to give a gentle stir.
Close the lid, set the valve to 'sealing,' and pressure cook on High Pressure for 20 minutes.
Once the 20 minutes are up, press 'cancel' and let it sit (natural pressure release) for about 15 more minutes, or until the floating pin comes down on it's own.
After 15 minutes, if there is still pressure in the pot (meaning the floating pin is still up), set the valve to venting to release any remaining steam.
Once the floating pin is down, open the lid.
Us a fork or a wooden spoon to gently fluff the barley in the pot.
Once slightly cooled, use immediately or store in the fridge for up to a week in an airtight container.

While I highly recommend rinsing the barley before cooking, it is not detrimental if you forget to rinse it. It will just come out a bit stickier!
Pearl barley is different from hulled barley and will likely not cook in the same way. I do not recommend using the two interchangeably.
This recipe uses a 6 quart Instant Pot. Though results shouldn't vary by size, it can happen.

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