Instant Pot Barley Pilaf Food

INSTANT POT® WILD RICE AND BARLEY PILAF

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add mushrooms and onion and cook until onion is soft, about 3 minutes. Add garlic, dill, and oregano; cook for 1 minute. Hit Cancel.
• Stir chicken broth and wild rice into the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in barley and peas, put the lid back on, and let sit for 10 minutes. Remove the lid and let sit until barley is tender and mixture has thickened, about 5 minutes longer. Season with salt and pepper.

BARLEY PILAF WITH MUSHROOMS

Steps:

• Turn the Instant Pot on SAUTE HIGH. Add butter and when the butter melts, add onions and stir for 30 seconds. Add mushrooms and stir to coat with the butter.
• Add salt, pepper, barley, and water.
• Press CANCEL to turn off Sauté. Press PRESSURE COOK and cook on HIGH PRESSURE for 15 minutes.
• Allow the Instant Pot to release pressure naturally for 10 minutes, and then release all remaining pressure.
• Stir in red wine vinegar and parsley and serve.

BARLEY AND LENTIL PILAF

Steps:

• Put barley, beans, water, oil, salt, cinnamon, allspice, nutmeg, and pepper into the Instant Pot and stir.
• Cook at high pressure for 15 minutes. Allow the pot to release pressure naturally for 15 minutes and then release all remaining pressure.
• Stir well, garnish as desired and serve.

INSTANT POT BARLEY PILAF

Steps:

• Set Instant Pot to saute. Dice the onion and mince the garlic.
• After it heats up, add the butter and saute the onion and garlic.
• Add the barley at the end and toast a little.
• Add water and Better than Bouillon organic chicken base along with pepper.
• Press Cancel button. Press Manual or Pressure Cook button and set time for 20 minutes. Make sure valve is in sealing position.
• When 20 minutes is up, do a quick pressure release. It will be a little watery, so just let it sit for 5-10 minutes, and it will absorb any excess liquid.

INSTANT POT BROWN RICE PILAF

Steps:

• Set an Instant Pot to sauté on high. Add 2 tablespoons butter and 4 ounces sliced mixed mushrooms; cook 6 to 8 minutes. Season with kosher salt and pepper. Add 1 1/4 cups chicken broth, 1 cup short-grain brown rice and 1/2 teaspoon salt. Put on and lock the lid. Set to pressure-cook on high for 25 minutes. Let the pressure release naturally. Stir in 2 tablespoons chopped parsley.

BARLEY AND RED LENTIL PILAF

Steps:

• Heat oil in large pot and add mustard seeds.
• Cook 60 seconds or till they start to pop.
• Add onions and garlic - cook till soft.
• Stir in ground coriander and turmeric - cook one minute more.
• Add barley and stir till well coated.
• Add stock, bring to the boil.
• Simmer on low for 25 minutes, stir occassionally.
• Add red lentils and simmer for another 20 minutes.
• Add cauliflower and peas and cook about 10 minutes till vegetables are tender and nearly all liquid is absorbed.
• Fluff the grains with a fork.
• Stir through coriander and season to taste.

INSTANT POT® BEEF AND BARLEY SOUP

Steps:

• Generously season beef with salt and pepper.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon avocado oil and tilt the pot to distribute the oil evenly. Once oil shimmers, add 1/2 the beef and cook until browned, about 5 minutes. Transfer browned beef to a bowl and repeat with remaining beef.
• Heat another tablespoon oil in the Instant Pot®; when oil shimmers, add mushrooms. Cook mushrooms, stirring occasionally, until slightly brown, 4 to 5 minutes. Add mushrooms to the bowl with the beef. Add 1 tablespoon avocado oil to the pot and cook carrots, onions, and celery until onions begin to soften, about 5 minutes. Add garlic and cook until just fragrant, about 1 minute. Pour in wine to deglaze the pot, scraping up any browned bits, and cook until wine has almost evaporated, 3 to 5 minutes. Return browned beef and mushrooms to the pot. Stir in barley, tomato paste, bay leaves, thyme, bouillon base, red pepper flakes, and beef broth. Stir until well combined.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove and discard bay leaves. Taste and adjust seasoning with salt.

BARLEY PILAF

Steps:

• Melt butter or margarine in a large saucepan.
• Stir in onion, celery and mushrooms; saute until tender (about 5 minutes).
• Stir in barley and cook, stirring frequently, until lightly browned.
• Add bouillon, water and pepper; heat to boiling.
• Reduce heat to medium-low; cover and simmer 45 to 55 minutes or until liquid is absorbed and barley is tender.
• Or place barley mixture in covered casserole and bake at 325 degrees until liquid is absorbed and barley is tender.
• Meanwhile, wash spinach thoroughly.
• Steam 3 to 5 minutes.
• Remove from heat and stir into cooked barley mixture.
• Cook until heated through.