Do you need to soak barley before cooking?

You do not need to soak barley before cooking it. However, there is evidence that soaking whole grains can help make them easier to digest and their nutrients more bioavailable.

Do you need to rinse barley before or after cooking?

Barley can have a powdery starch coating them when purchased. If you like to rinse them before cooking it can make the cooked barley slightly less starchy. Rinsing after cooking will wash off excess starch and the barley will not stick together or clump. This can be helpful for salads.

Can you freeze barley?

Barley can be frozen and easily tossed into soups or sautees. Transfer it to a large freezer bag, and chill until cold. Seal the bag shut and freeze flat. Once it is frozen, break apart and make sure excess air is press out of the bag. Keep frozen for up to two months. Defrost in the fridge for 24 hours or in the microwave. It can be added to soups or chili while still frozen or you can thaw it on the stovetop with a little broth or water, over medium heat, stirring often.

How can you season instant pot barley?

You can season this recipe by adding dried herbs or vegetables if you like. Try adding 1 teaspoon dry thyme, oregano or Italian seasonings. You can also add fresh herbs once it is finished cooking. (I used parsley today.) But dill, basil and chives are also great. You can also cook the barley with broth instead of water for a big flavor boost.

Instant Pot Barley

Name: Instant Pot Barley
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ½ cups pearled barley* See ingredient note; 3 cups water; 2 teaspoons olive oil (or unsalted butter); ½ teaspoon salt

Description

This 20 minute instant pot barley is a delicious healthy grain dish to use for meal prep, to serve as a side dish or use in buddha bowls. It can be added to soup or used in barley salad.

Ingredients

Scale

1 1/2 cups pearled barley* See ingredient note

3 cups water

2 teaspoons olive oil (or unsalted butter)

1/2 teaspoon salt

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Instructions

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.

Notes

Ingredient Notes:

If you use hulled barley for this recipe, use the same ratio of water to barley and pressure cook for 30 minutes.

You can use vegetable or chicken broth in place of the water to add more flavor to this recipe.

Tip:

Barley can be frozen up to two months. Add directly to soups or chili, or thaw and use for salad. Reheat with seasonings and vegetables for an easy side dish.

Make Ahead:

Chill and cover leftover barley. Keep refrigerated until ready to reheat. This barley can be kept in the fridge, covered, for three days. To reheat, microwave on high power until steaming hot. To reheat barley on the stovetop, stir with water or broth in a saucepan and set over medium heat. Cook until steaming hot, stirring often.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Side dish
Method: instant pot
Cuisine: American

Nutrition

Serving Size: 3/4 cup
Calories: 153
Fat: 2 g
Carbohydrates: 35 g
Fiber: 7 g
Protein: 4 g