How To Cook Barley - 2 ways
Learn how to cook barley using two different methods: on the stove or using a pressure cooker! Barley is such an easy grain to cook and can be made with water or broth for extra flavor.
Servings: 4 servings
Ingredients
Stovetop
- 1 cup pearled barley rinsed
- 8 cups water or stock
- 1 teaspoon salt
Instant Pot
- 1 cup pearled barley rinsed
- 4 cups water or stock
- 1 teaspoon salt
Instructions
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.
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.
Notes
The nutrition label is for barley made with water.
Storage: Store cooked barley in an airtight container in the refrigerator for up to 5 days. 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.
Freezing: 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.
Nutrition
Serving: 1cup cooked barley | Calories: 163kcal | Carbohydrates: 34g | Protein: 6g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 599mg | Potassium: 208mg | Fiber: 8g | Sugar: 0.4g | Vitamin A: 10IU | Calcium: 23mg | Iron: 2mg
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