Instant Pot Barley

Ingredients

• 200 g (1 cup)pearl barley
• ¼ teaspoonfine sea salt
• 313 ml (1¼ cups)unsalted chicken stock or cold water

Instructions

1. 1

   Rinse the barley

   If you like, rinse the pearl barley under cold water, then drain it in a mesh strainer.

2. 2

   Add ingredients

   Put the pearl barley and ¼ teaspoon fine sea salt in the Instant Pot. Pour in 313 ml (1¼ cups) unsalted chicken stock or cold water, then give everything a quick stir.

3. 3

   Pressure cook

   Close the lid and set the venting knob to Sealing. Cook at High Pressure for 15–20 minutes, then allow a 20-minute natural release. Open the lid carefully. For the texture preferred by the recipe's authors, cook at High Pressure for 18 minutes before the 20-minute natural release.

4. 4

   Fluff and serve

   Taste the barley and add more salt if desired. Fluff it with a rice paddle or fork, then serve with a main dish.

What is pearl barley?

Barley is an ancient grain with a chewy bite and a mellow, nutty flavour. Pearl barley has had its outer husk and bran polished away, so it cooks more readily than hulled barley.

This version uses a pressure cooker for a straightforward hands-off method. A small amount of stock or water seasons the grains while letting their own flavour come through.

Nutrition and macros by portion

The nutrition label shows one serving as written: 73 calories, 3g protein, 15g carbs, 1g fat.

Most of the carbohydrate in a serving comes from the pearl barley, which also provides some protein. The small quantity of salt and the choice of stock or water affect the flavour; serve it with vegetables and a protein-rich main to make a more balanced plate.

Choose your cooking liquid

Chicken stock: Unsalted stock gives the barley a savoury flavour while keeping the salt level adjustable.

Water: Cold water makes a neutral batch that can suit sweet or savoury uses. The recipe gives the same quantity for either liquid.

Rinsing is optional

Rinse: Running the barley under cold water and draining it in a mesh strainer removes loose surface starch or dust. Make sure it is well drained before adding it to the pot.

Skip: You can leave out this step if you prefer; the recipe marks rinsing as optional.

Pressure and release

Cooking time: The recipe allows 15–20 minutes at High Pressure, with 18 minutes noted as the authors' preferred setting for the texture. Use the full 20-minute natural release before opening the lid.

Opening: Check that the pressure has released, then open the lid carefully. Follow your Instant Pot's instructions for handling the vent and lid.

Check the texture

Doneness: The cooked grains should be tender with a satisfying chew. Taste a spoonful after opening the pot to decide whether the texture suits you.

Finish: Fluff gently with a rice paddle or fork to separate the grains before serving. Taste first, then add extra salt if needed.

Ways to serve it

As a side: Serve the barley with a main dish in place of rice or another grain. Its mild flavour pairs easily with savoury meals.

For other meals: Cooled barley can go into salads, while warm barley can be stirred into soups or stews. It can also be served as a breakfast grain.

Recipe notes & tips

• Use a mesh strainer so the small grains do not escape while rinsing.
• Measure the liquid carefully, using either unsalted chicken stock or cold water.
• Set a timer for the natural release so the barley rests for the full 20 minutes.
• Taste the barley before adding any more salt, especially if serving it with a seasoned main.
• Fluff the cooked grains gently rather than stirring them vigorously.

Variations

• Use water: Choose cold water for a more neutral flavour.
• Use chicken stock: Add a savoury note with unsalted stock.
• Make a salad: Cool the cooked grains before mixing them into a salad.
• Add to soup: Stir cooked barley into soup or stew.
• Serve for breakfast: Use the cooked barley as a breakfast grain.

Common mistakes to avoid

• Skipping the drain: If you rinse the barley, drain it well so excess rinse water does not enter the pot.
• Using salted stock: Choose unsalted stock so you can control the seasoning.
• Opening too soon: Wait for the full 20-minute natural release before carefully opening the lid.
• Adding salt without tasting: Try a spoonful first, then season further only if needed.
• Over-stirring: Fluff with a fork or rice paddle to keep the grains from becoming clumped.

How to store

Refrigerate leftover barley in a covered container and use within 3–4 days. Reheat until piping hot, adding a splash of water if it seems dry.

Frequently asked questions