Instant Pot Barley Food

INSTANT POT BARLEY

Steps:

• Rinse your barley thoroughly under running water and place in the Instant Pot.
• Add bay leaf, onion powder, salt, and water to the Instant Pot. Stir well.
• Close your Instant Pot and set the steam release valve to "Sealing". Select the "Pressure Cook" button and set to cook for 24 minutes at High Pressure.
• Once the cooking time is up, quick release the Instant Pot. Using a towel or wooden spoon, carefully switch the steam release valve to "Venting". Allow all steam to escape. Once the float valve has gone down, carefully open the Instant Pot.
• Stir well and remove the bay leaf. Drain off the remaining liquid for best results and return to the Instant Pot to cool a bit.
• After a few minutes, fluff the barley and serve.
• Serve barley warm with your preferred accompaniments or allow to cool slightly before storing in glass containers for future use. Leftovers will keep for up to a week in the fridge, making this recipe perfect for a variety of meals throughout the week.

INSTANT POT BARLEY

Steps:

• Add the barley (1 cup), water (2 cups), salt (1/4 teaspoon), and olive oil (1 tablespoon) to your pressure cooker. Stir together.
• Make sure the vent is set to "sealed." Cover the pressure cooker and set the pressure to manual, high, for 20 minutes.
• When the time is up, quick release the pressure by using a wooden spoon (or something similar) to change the vent from "sealed" to "venting."
• Once the float valve has depressed and it's safe to open, open the pressure cooker and fluff barley with a fork.

INSTANT POT BARLEY

Steps:

• Stir together barley, water, oil and salt in the insert of an instant pot.
• Cover and set vent to sealed. Pressure cook on high for 20 minutes.
• Carefully turn vent to quick release (or natural release if desired.) Remove lid and fluff with a fork. If there is excess moisture in the bottom of the instant pot insert, drain the cooked barley through a fine-mesh sieve.

HOW TO COOK BARLEY IN THE INSTANT POT

Steps:

• Thoroughly rinse the barley grains to prevent sticking.
• Add barley, water and any desired seasoning to the Instant Pot. Stir and seal the lid.
• Cook on high pressure (pressure cook or manual setting) for 20 mins for Pearl Barley, 25 mins for Hulled Barley.
• Let Instant Pot naturally release for 15 minutes. Serve as desired!

INSTANT POT® CHICKEN AND BARLEY

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onions, celery, and bell peppers to the pot; saute until vegetables are soft, about 5 minutes.
• Season chicken breasts with salt and , pepper and add to the pot. Add tomatoes, pearl barley, chicken stock, and thyme. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken onto a cutting board and shred with 2 forks. Return to the pot and stir to combine.

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.