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Instant Pot Barley

Instant Pot Barley - Gourmet And Food

As someone who enjoys cooking and experimenting in the kitchen, I recently found myself face-to-face with a bag of pearl barley in my pantry. Instantly, I was drawn to its potential. What would my supper be without it? 
The Instant Pot came to mind as the perfect cooking tool to unlock this grain's deliciousness. For weeks, barley had been a blissful dream of flavor and health, and I was eager to share my newfound discovery with you.
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Prep Time 2 minutes
Cook Time 25 minutes
Total Time 27 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

  • Let’s gather what we need for this delicious journey:
  • 2 cups of low-sodium vegetable broth - for added depth and flavor instead of plain water
  • 1 tablespoon olive oil - extra-virgin is best, adding a rich flavor
  • 1 cup pearl barley - or hulled barley for a nuttier texture
  • ½ teaspoon garlic powder - for a savory boost without the fuss
  • ¼ teaspoon sea salt - adjust to taste; optional
  • 1 small bay leaf - optional, for a hint of earthiness

Method
 

  1. Ready to get cooking? Here’s how to make this delightful dish in the Instant Pot!
Step 1: Prepare Your Instant Pot
  1. First, plug in your Instant Pot and ensure it’s ready.
  2. Set it to the ‘Sauté’ mode. This step isn't mandatory, but a quick sauté can make a world of difference. Add the olive oil to the pot, letting it warm for just a minute.
Step 2: Rinse Your Barley
  1. While the Instant Pot warms up, rinse your pearl barley under cold water. This process removes any dust or residue and helps prevent excess foam during cooking.
Step 3: Combine Ingredients
  1. Once the oil is hot, add the rinsed barley to the pot. Stir it around for about a minute to coat each grain with olive oil. Next, pour in the vegetable broth, sprinkle the garlic powder, add salt (if using), and toss in that small bay leaf. Stir well to combine.
Step 4: Seal and Cook
  1. Close the lid of the Instant Pot and set the valve to the “sealing” position. Adjust the settings to “Manual” for 20 minutes. Don’t worry about the pressure build-up; that's all part of the magic.
Step 5: Natural Release
  1. Once the cooking time is up, let the pressure release naturally for 10 minutes. After that, you can switch the valve to “venting” to release any remaining pressure. Remember to be cautious—hot steam escapes!
Step 6: Fluff and Serve
  1. When it's safe to open the lid, give the barley a nice stir with a fork and remove the bay leaf. Your Instant Pot barley is now fluffy and ready to be paired with the accompaniments of your choice.

Notes

Here are some tips to ensure the best possible result:
  • Water vs. Broth: Using broth adds a richer flavor, but if you prefer, you can use water instead. Just add a little extra seasoning.
  • Types of Barley: Pearl barley cooks quicker than hulled barley, which is more nutrient-dense. Know your grain!
  • Storage: Leftovers can be stored in the fridge for up to 5 days.
  • Don’t Rush: Allow the natural release to happen. It makes a difference in texture.
  • Experiment: Feel free to add spices or herbs according to your personal taste.