How to Cook Barley
Updated Oct 05, 2026
How to cook barley on the stovetop or in the Instant Pot, with tips for getting it tender and chewy without overcooking it.
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Barley lived in the “soup grain” category in my head for a long time. I’d buy it for beef and barley soup, use what I needed, and then forget about the rest of the bag. Once I started cooking barley on its own, I realized I actually really like it, especially when it still has some chew. If it gets too soft, I’m annoyed. I want it tender, but I still want to know I’m eating barley. Once I figured out how to cook barley the way I like it, I started using it in grain bowls and salads a lot more too.
Now I make barley two ways. If I’m already at the stove, I’ll cook it there. If I don’t feel like babysitting another pot, I use the Instant Pot. I don’t really have a favorite between the two. It usually comes down to what else I’m cooking and how many pots I already have going. I just keep an eye on that chew, because once barley gets too soft for me, it’s too late.
Recipe Testing Notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this barley recipe.
I made the barley with water and with stock, and the water version was pretty bland when I ate it by itself. It was fine once I added it to something else, but I noticed the difference right away with stock. The barley actually had flavor before I added anything to it, so that’s what I prefer when I’m using it for grain bowls or serving it on the side.
The Instant Pot ratio took me a minute to figure out because I was used to adding a lot more liquid on the stove. The first time I used something close to my stovetop amount, I had way more liquid left than I needed. Nothing is evaporating in there, so it just doesn’t need nearly as much. Once I adjusted for that, the Instant Pot version made a lot more sense.
Happy Cooking!
– Yumna
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Barley Ingredients
- Pearl barley: I use pearled barley for this recipe because it cooks faster than hulled barley. Give it a good rinse under cold water before cooking. If I’m explaining how to cook pearl barley specifically, this is the type and method I’m referring to.
- Broth: Cook the barley in vegetable stock or chicken stock for more flavor. If you don’t have any, clean, filtered water also works.
- Salt: If you cook the barley in stock, I recommend using less salt and adding more to taste.
How to Make Barley on the Stove
These photos show how I cook barley on the stovetop from start to finish. The full ingredient amounts and instructions are in the recipe card below, or I can jump straight to the → Barley Recipe
1. Add barley
Bring your liquid of choice and salt to a rolling boil, then stir in the rinsed barley. Reduce the heat for a gentle boil.
2. Cook until tender
Leave the pot uncovered and let the barley cook until the grains are tender but still have some chew.
3. Drain the barley
Pour the barley into a fine mesh strainer to remove any excess cooking liquid. Barley is not like rice, it does not have to soak up all the liquid to be done.
4. Fluff the barley
Run a fork through the cooked barley to separate the grains before serving or letting it cool for another recipe.
How to Make Barley in an Instant Pot
I use less liquid when I cook barley in a pressure cooker because there isn’t the same evaporation as there is on the stove. The full ingredient amounts and instructions are in the recipe card below, or I can jump straight to the → Barley Recipe
1. Combine barley and liquid
Add the rinsed barley, salt, and water or stock to the Instant Pot and stir everything together. Secure the lid with the vent set to the “sealed” position.
2. Pressure cook the barley
Cook on manual high pressure. When the cooking cycle finishes, manually release the pressure before opening the lid.
3. Drain any excess liquid
Once the pressure has fully released and the lid is safe to open, pour the barley into a fine mesh strainer.
4. Fluff the barley and serve
Separate the cooked grains with a fork, then serve right away or let the barley cool before storing it.
Full Barley Recipe
Barley Recipe Stovetop and Instant Pot
Ingredients
Stovetop
- 1 cup pearled barley rinsed
- 8 cups stock or water
- 1 teaspoon salt
Instant Pot
- 1 cup pearled barley rinsed
- 4 cups stock or water
- 1 teaspoon salt
Instructions
Stovetop
- In a large pot, bring stock and salt to a rolling boil. Add barley and reduce heat so the stock 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.
Instant Pot
- Place the barley, salt and 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.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Rinse the barley well before cooking. This removes dust and excess starch and helps get a fluffier, cleaner texture.
- Keep the stovetop water at a gentle boil. Once the barley goes in, lower the heat rather than letting it continue at a hard rolling boil. This keeps the pot easier to manage while the barley cooks uncovered.
- Use a fine mesh strainer. The grains are small enough to slip through some larger colanders, especially once they’re cooked.
Serving Ideas
- Add it to soup: I like using cooked barley to make my beef barley soup, mushroom barley soup, or chicken barley soup.
- Build a grain bowl: Cooked barley works anywhere you would normally start with rice, quinoa, or farro. Swap barley into my grain bowls, quinoa buddha bowls, or roasted vegetable quinoa bowls.
- Use it as the base for a salad: If I want to add more flavor and texture to a salad, barley is a great addition. Try adding it to my massaged kale salad, fall harvest salad, or pomegranate salad.
Troubleshooting
It likely needs more cooking time. Pearled barley should be tender with a chewy bite, but it shouldn’t feel hard in the center. On the stovetop, keep it at a gentle boil until it reaches that texture before draining.
The barley probably cooked longer than it needed to. Start checking it toward the end of the cooking time and drain it once it’s tender rather than letting it continue sitting in the hot cooking liquid.
That’s expected with this method. The recipe uses enough liquid to cook the barley without risking it drying out, and any liquid left at the end gets drained through a fine mesh strainer.
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.
