Skip to content Skip to sidebar Skip to footer
Home / barley / hulled / instant / recipe

Instant Pot Hulled Barley Recipe

Post a Comment

Golden Lentil Barley Soup Yup, it's Vegan works in Instant Pot AS WRITTEN (20 mins)! add
Golden Lentil Barley Soup Yup, it's Vegan works in Instant Pot AS WRITTEN (20 mins)! add from www.pinterest.com

Description

Hulled barley is a whole grain with a hearty, nutty flavor and a chewy texture. It's packed with essential nutrients like protein, fiber, and B vitamins, and is a great addition to soups and salads. Cooking hulled barley in the Instant Pot is a quick and easy way to make a nutritious side dish that’s ready in less than an hour. This recipe is vegan and gluten-free, so it’s perfect for those with dietary restrictions. Try it as a healthy alternative to white rice or other grains.

Prep Time

It takes about 5 minutes to prepare the ingredients for this recipe. The barley needs to be rinsed, and any excess water needs to be drained off. You can also chop any vegetables you’d like to add to the dish.

Cook Time

Cooking hulled barley in the Instant Pot is incredibly fast. It takes about 25 minutes for the pot to come to pressure, and then another 10 minutes to cook the barley. Once the cooking cycle is complete, the pot will need to naturally release pressure for 10 minutes before it can be opened.

Ingredients

  • 1 cup hulled barley
  • 2 cups vegetable broth
  • Optional: 1 carrot, diced
  • Optional: 1 celery stalk, diced
  • Optional: 1 onion, diced

Instructions

  1. Add the barley to a fine-mesh sieve and rinse it under cold running water for 1 minute.
  2. Add the rinsed barley to the Instant Pot. Pour in the vegetable broth and stir to combine.
  3. If using, add the diced vegetables and stir to combine.
  4. Secure the lid and set the steam release knob to the “Sealing” position.
  5. Press the “Manual” or “Pressure Cook” button, and then use the “+” or “-” buttons to set the cook time to 10 minutes.
  6. Once the cook time has finished, allow the pressure to release naturally for 10 minutes, then carefully turn the steam release knob to the “Venting” position to release any remaining pressure.
  7. Open the lid, fluff the barley with a fork, and serve.

Equipment

  • Instant Pot
  • Fine-mesh sieve
  • Measuring cups and spoons
  • Chef’s knife
  • Cutting board

Notes

This recipe can be easily doubled or tripled, just make sure to keep the ratio of barley to liquid the same. You can also substitute different vegetables for the carrot, celery, and onion, or use a combination of your favorite vegetables. For added flavor, try adding a few cloves of garlic or some fresh herbs.

Nutrition: Per Serving

Calories: 120, Fat: 0g, Saturated Fat: 0g, Carbohydrates: 21g, Fiber: 4g, Protein: 4g

Recipe Tips

  • If you don’t have vegetable broth, you can use chicken broth or water.
  • To reduce the cooking time, try using quick-cooking barley.
  • For a creamy texture, add 1/4 cup of coconut milk after the cooking cycle is complete.
  • For added flavor, try adding 1 tablespoon of butter or olive oil after the cooking cycle is complete.

Post a Comment for "Instant Pot Hulled Barley Recipe"