This Instant Pot barley recipe is a quick and easy way to enjoy a nutritious and hearty grain. Perfect for busy weeknights, this dish requires minimal effort and delivers maximum flavor. With just a few simple ingredients, you can have a delicious side dish or base for a main course ready in no time.
Barley might not be a staple in every pantry, but it's worth adding to your shopping list. Look for it in the grains or health food section of your supermarket. Vegetable broth can be found in the soup aisle, and it's a great way to add depth of flavor to your barley. Olive oil and salt are common pantry items, but make sure you have them on hand before you start cooking.
Ingredients For Instant Pot Barley Recipe
Barley: A nutritious whole grain that adds a chewy texture and nutty flavor to the dish.
Vegetable broth: A flavorful liquid made from simmering vegetables, used to cook the barley and enhance its taste.
Salt: A common seasoning that enhances the overall flavor of the dish.
Olive oil: A healthy fat that adds richness and helps to cook the barley evenly.
Technique Tip for This Recipe
When rinsing the barley under cold water, use a fine-mesh sieve to ensure you don't lose any grains. This step helps remove excess starch and any debris, resulting in a cleaner, less sticky final product.
Suggested Side Dishes
Alternative Ingredients
barley - Substitute with farro: Farro has a similar chewy texture and nutty flavor, making it a great alternative to barley in this recipe.
vegetable broth - Substitute with mushroom broth: Mushroom broth provides a rich, umami flavor that complements the grains well.
salt - Substitute with soy sauce: Soy sauce adds a depth of flavor and a bit of umami, which can enhance the overall taste of the dish.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable replacement for olive oil in cooking.
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How to Store or Freeze This Dish
- Allow the barley to cool completely before storing. This helps prevent condensation, which can make the grain soggy.
- Transfer the cooled barley into an airtight container. Glass containers with tight-fitting lids or BPA-free plastic containers work best.
- Store the container in the refrigerator. The barley will stay fresh for up to 4-5 days.
- For longer storage, consider freezing. Portion the barley into individual servings using freezer-safe bags or containers. This makes it easy to thaw just the amount you need.
- Label each container or bag with the date. This helps you keep track of how long the barley has been stored.
- To reheat refrigerated barley, add a splash of vegetable broth or water to a pan and warm over medium heat. Stir occasionally to ensure even heating.
- For frozen barley, thaw it in the refrigerator overnight. Alternatively, you can reheat it directly from frozen by adding it to a pot with a bit of vegetable broth or water and warming over low heat.
- Avoid reheating barley multiple times, as this can affect its texture and flavor. Only reheat the portion you plan to consume.
How to Reheat Leftovers
Microwave Method:
- Place the leftover barley in a microwave-safe dish.
- Add a splash of vegetable broth or water to keep it moist.
- Cover the dish with a microwave-safe lid or a damp paper towel.
- Heat on high for 1-2 minutes, stirring halfway through to ensure even heating.
- Fluff with a fork and serve.
Stovetop Method:
- Transfer the barley to a saucepan.
- Add a small amount of vegetable broth or water to prevent sticking.
- Heat over medium-low heat, stirring occasionally.
- Cook until the barley is heated through, about 5-7 minutes.
- Fluff with a fork and serve.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Spread the barley evenly in an oven-safe dish.
- Add a few tablespoons of vegetable broth or water to keep it moist.
- Cover the dish with aluminum foil.
- Bake for 15-20 minutes, or until heated through.
- Fluff with a fork and serve.
Instant Pot Method:
- Add the leftover barley back into the Instant Pot.
- Pour in a small amount of vegetable broth or water.
- Set the Instant Pot to 'Sauté' mode.
- Stir occasionally until the barley is heated through, about 5 minutes.
- Fluff with a fork and serve.
How to Save Time on This Recipe
Rinse efficiently: Use a fine-mesh strainer to quickly rinse the barley under cold water, ensuring all grains are clean.
Pre-measure ingredients: Measure out the vegetable broth, salt, and olive oil in advance to streamline the cooking process.
Use the sauté function: Warm the olive oil in the Instant Pot using the sauté function before adding the barley and broth to save time on heating.
Quick release tip: After the natural pressure release, use a wooden spoon to carefully quick release any remaining pressure, speeding up the process.
Batch cooking: Cook a larger batch of barley and store portions in the fridge or freezer for quick meals throughout the week.
Instant Pot Barley Recipe
Ingredients
Main Ingredients
- 1 cup barley
- 2 cups vegetable broth
- 1 teaspoon salt
- 1 tablespoon olive oil
Instructions
- 1. Rinse the barley under cold water.
- 2. Add barley, vegetable broth, salt, and olive oil to the Instant Pot.
- 3. Close the lid and set the Instant Pot to 'Pressure Cook' for 20 minutes.
- 4. Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- 5. Fluff the barley with a fork and serve.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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