Instant Pot Barley Pilaf Recipes

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 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.

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.

QUICK BARLEY PILAF

Steps:

• Heat oil in saucepan over low-medium heat. Saute onion in oil.
• Add raisins, coconut and nuts. Let coconut and nuts toast a bit.
• Stir in Chicken broth and salt. Bring to a boil.
• Add barley and cook 10-12 minutes or until it has absorbed almost all of the liquid.
• Serve.