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Cooking barley doesn’t have to be complicated, and I’ve got two easy methods to prove it: the stovetop and the Instant Pot. Barley, a hearty and nutritious grain, is a fantastic addition to your meals, offering a great chewy texture and a mild, nutty flavor. Whether you’re looking to add some wholesome grains to your diet or just want to try something new, learning how to cook barley is so easy with these methods. In this guide, I’ll walk you through both the traditional stovetop approach and the modern Instant Pot method, so you can choose what works best for you.
Jump to Section
- Why learn how to cook pearl barley
- Ingredients to make barley with water
- How to Cook Barley on the Stove
- Ingredients to make barley with broth
- How to make barley in an Instant Pot
- Tips for Making the Best Barley
- Recipes to make with barley
- How to reheat and store cooked barley
- Frequently Asked Questions
- More grain cooking tutorials:
- How To Cook Barley – 2 ways Recipe
When it comes to cooking grains, like barley, people often think it’s time-consuming, but that’s not the case with barley. Using an Instant Pot, you can have perfectly cooked barley ready in about 20 minutes. If you’re more traditional or don’t have an Instant Pot, don’t worry. Cooking barley on the stovetop is just as straightforward. Both methods yield delicious results, and I’ll show you step-by-step how to get that perfect texture every time. Whether you’re tossing it into a salad, stirring it into beef and barley soup, or using it as a side dish, barley is a versatile grain that’s sure to become a staple in your kitchen.
Why learn how to cook pearl barley
- Nutrient-dense whole grain. Pearl barley is packed with nutrients, including fiber, vitamins, and minerals, making it a healthy addition to your diet.
- Adds interesting texture and flavor to recipes. Barley’s chewy and slightly firm texture offers a delicious contrast in recipes, and its ability to take on flavors makes it an excellent choice to elevate any dish.
- Versatile uses in cooking. Understanding how to cook barley in a pressure cooker or stovetop opens up a world of delicious possibilities. From incorporating them into cold salads, hearty side dishes, or comforting soups, barley is a delightful option for many recipes!
- Great for meal prep. Cooked barley is freezer-friendly, allowing for convenient meal prep and quick additions to future recipes.
Ingredients to make barley with water
- Pearl barley: For the best flavor and texture, use pearl barley. It has the outer husk and bran layers removed which lends a shorter cooking time and softer texture.
- Water: Use clean, filtered water to cook barley.
- Salt: Salt enhances the natural nutty flavor of the barley and rounds off the overall taste.
How to Cook Barley on the Stove
- In a large pot, bring water and salt to a rolling boil. Add barley and reduce heat so the water is at a gentle boil.
- Cook uncovered until tender.
- Drain any excess liquid in the pot by running the barley through a fine mesh strainer.
- Fluff cooked barley with a fork before serving.
Ingredients to make barley with broth
- Pearl barley: For best flavor and texture, use pearl barley. It has the outer husk and bran layers removed which lends a shorter cooking time and softer texture.
- Broth: Consider using broth instead of water to give the barley extra nutrition and flavor. Use vegetable broth or chicken stock for a heartier taste and savory richness.
- Salt: Salt enhances the natural nutty flavor of the barley and rounds off the overall taste.
How to make barley in an Instant Pot
- Place the barley, salt, and your choice of liquid (we’re using broth in this case) into the pot of the pressure cooker. Stir to combine. Close the lid with the vent set to the “sealed” position.
- Cook on manual high pressure for 20 minutes, followed by manually releasing the pressure (or quick pressure release).
- When safe to open the lid, drain any excess liquid by running the barley through a fine mesh strainer.
- Fluff cooked barley with a fork before serving.
Tips for Making the Best Barley
- Pay attention to the type of barley you buy. Make sure you use pearl barley. Though it is the most widely available type, hulled barley and pearl barley look nearly identical but require different cooking times.
- Don’t skip the rinsing. Rinse the barley well before cooking to remove dust and excess starch. This will help get a fluffier, cleaner texture.
- Mind the ratio for different cooking methods. Note the different ratios of barley to water to strike the perfect balance between moisture absorption and proper cooking. Instant Pot requires less water than stove-top due to the sealed environment.
- Cook with aromatics. Simmer barley with bay leaves or garlic to add robust flavor. And don’t forget to salt the water as it also seasons the barley as it cooks.
- Presoak for quicker cooking. Consider soaking the barley overnight in a large bowl of cold water. This soaking step may help the barley cook quicker.
Recipes to make with barley
How to reheat and store cooked barley
Store cooked barley in an airtight container in the refrigerator. To reheat, add a splash of water or broth to loosen it up and reheat in the microwave or in a covered saucepan over medium heat, stirring frequently.
How long will cooked barley last in the fridge?
When properly stored, barley will last in the refrigerator for up to 5 days.
Can I freeze cooked barley?
Yes, cooked barley, like most grains, is freezer-friendly. Once cooked, allow the barley to cool completely, then transfer it to a freezer-safe container or a zip-top bag and freeze for up to 6 months. Thaw overnight in the fridge.
Frequently Asked Questions
Barley contains gluten, so if you have a gluten sensitivity or celiac disease, barley is not a good option for you. However, you may consider other gluten-free whole grains such as brown rice or quinoa.
The ratio will depend on the method of cooking, but generally, you want to cook in plenty of water using a 4:1 ratio of water to barley in a stovetop recipe and 8:1 for a pressure cooker method.
Barley is naturally very starchy and, therefore, makes the grains stickier and almost slimy. To prevent this, rinse them after cooking and fluff with a fork and you’ll get perfect texture! The good thing about all this starch is that it’s the same compound that naturally thickens soup when pearl barley is added to a recipe.
Whether you’re wanting to know how to cook barley in the pressure cooker or on the stovetop, this simple tutorial will ensure your barley comes out perfectly every time. Include this versatile grain in to your meals for added nutrition and a wonderful chewy texture!
More grain cooking tutorials:
- How to Cook Rice
- How to Cook Brown Rice
- How to Cook Basmati Rice
- How to Cook Quinoa
- How to Cook Couscous
- How to Cook Farro
- How to Cook Couscous
- How to Cook Bulgur Wheat
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How To Cook Barley – 2 ways
Ingredients
Instant Pot
- 1 cup pearled barley rinsed
- 4 cups water or stock
- 1 teaspoon salt
Stovetop
- 1 cup pearled barley rinsed
- 8 cups water or stock
- 1 teaspoon salt
Instructions
Instant Pot
- Place the barley, salt and water (or stock) in the InstantPot and stir to combine. Add the lid with the vent set to the “sealed” position.
- Cook at manual high pressure for 20 minutes. When cooking time is up, manually release the pressure.
- When you are able to open the lid, drain any excess liquid in the pot by running the barley through a fine mesh strainer. Fluff cooked barley with a fork before serving.
Stovetop
- In a large pot, bring water and salt to a rolling boil. Add barley and reduce heat so the water is at a gentle boil. Cook uncovered for 30 minutes, or until tender.
- Drain any excess liquid in the pot by running the barley through a fine mesh strainer. Fluff cooked barley with a fork before serving.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
