How to Cook Barley in the Instant Pot

I still remember the first time I tried cooking barley on the stovetop. I was excited to make a healthy, delicious grain bowl, but after waiting nearly an hour, I was left with a pot of unevenly cooked, overly mushy grains.

Frustrated, I searched for a better way, and that’s when I discovered the Instant Pot. It was a game-changer! Now, I can prepare this nutty, chewy whole grain in just 20 minutes without standing by the stove.

Using a pressure cooker is the quickest and easiest way to cut down the cooking time while achieving fluffy perfection. I just add the ingredients, push a few buttons, and let the magic happen—no stirring, no babysitting. While I often use this method, I also love cooking barley in a rice cooker for its hands-off simplicity and consistently excellent results. Whether I’m making a warm oatmeal for breakfast, tossing it into salads, or using it as a base instead of rice, this inexpensive, heart-healthy grain always turns out just right. Plus, it’s a great way to sneak extra fiber and nutrients into my meals.

Now, I always make a batch of barley, store it in the fridge, and use it throughout the week. It saves so much time and keeps meal prep stress-free. Whether you choose pearl or hulled barley, both are fantastic options with slight differences in texture. Unlike oats, which can turn slimy, barley holds its shape, making it perfect for so many recipe ideas. If you want to learn more, check out our Barley Comparison with Oats here!

If you haven’t tried cooking it in the Instant Pot yet, trust me—you’ll never go back!

Understanding Different Types of Barley for Instant Pot Cooking

1. Pearled Barley

When I first started cooking barley in my Instant Pot, I didn’t realize how important it was to know the type I was using.

In the U.S, the most common variety found in a grocery store is pearled barley. Since its hull and some bran are removed, it cooks faster but is slightly less nutritious. It’s safest to assume you have this type if you’re unsure. I often use it for soups and stews because it absorbs flavors well.

2. Hulled Barley

For a more nutritious option, hulled barley is the way to go. It’s a whole grain with its bran intact, making it higher in fiber and nutrients but requiring a longer cooking time. It has a firm, nutty flavor, which I love in grain bowls. Though it takes more time, the hearty texture makes it worth it.

3. Quick-Cooking Barley

When I need a speedy meal, I turn to quick-cooking barley. It’s pre-steamed and rolled, so it cooks much faster with a softer texture. While it’s not as chewy as hulled barley, it’s perfect for quick side dishes or porridge.

Choosing the Right Type

I like to adapt my method depending on the recipe. If I’m in a rush, I use pearled barley, but when I want something more filling, I go for hulled barley.

Knowing how each type is processed and how it packs flavors makes a big difference in cooking!

Now, let’s move towards the Recipe Guide.

Step by Step Guide

I’ve always loved cooking barley because it’s simple, nutritious, and goes well with so many dishes. Using an Instant Pot makes the process even easier. Whether you’re making a hearty soup, a side dish, or meal prepping for the week, this method ensures perfect results every time.

Step 1. Rinse the Barley.

I always start by rinsing the barley in a metal sieve under a running tap. This quick step removes dust from storage and prevents the grains from turning sticky after cooking. Trust me, skipping this step can lead to a not-so-pleasant texture!

Step 2. Add Ingredients to the Instant Pot.

Next, I transfer the rinsed barley to a measuring cup and pour it into the Instant Pot. I like to add a bit of salt and a drizzle of extra-virgin olive oil for extra flavor and a fluffy texture. After a quick stir, I sealed the lid properly before setting the cooking time.

• Good To Know: 1 cup of dried barley makes approximately 3 cups of cooked barley.

Step 3. Set the Cooking Time.

This part is simple: just set the pressure to high and let the Instant Pot do the work.

• Pearl Barley: cook for 20 minutes.
• Hulled Barley: cook for 25 minutes.
• Quick-Cooking Barley: cook for 10 minutes.

Step 4. Release the Pressure.

Once the timer goes off, I let the pressure release naturally for about 10 to 15 minutes. Then, I carefully open the sealing vent—it can be alarming and loud, so I use a wooden spoon or spatula to stay safe. Once the float valve depresses, I open the lid.

Step 5. Fluff and Serve.

Finally, I take a fork to fluff the barley. It should be tender, slightly chewy, and fully absorbed.

I scoop it into a bowl and serve it however I like—sometimes as a base for a grain bowl, other times mixed into soups or salads. And just like that, a warm, nutritious meal is ready!

Delicious Ways to Flavor Barley

I love how barley soaks up different flavors, making it perfect for both savory and sweet recipes. Instead of plain water, I sometimes use vegetable, beef, or chicken broth to infuse it with a rich taste. Adding seasonings and spices like garlic, Italian herbs, and cumin makes it even better. If you enjoy a little heat, a pinch of chili powder or paprika does wonders.

Savory Variations:

• Broth-Based Barley – Swap water with broth for a deeper, savory taste.
  
• Herb & Spice Blend – Add garlic, Italian herbs, cumin, and paprika for a bold kick.
  

Sweet Variations:

• Warm & Cozy – Cook with cinnamon and nutmeg for a comforting dish.
  
• Bright & Sweet – Stir in orange zest and a drizzle of honey for a fresh twist.
  
• Nutty & Crunchy – Sprinkle toasted almonds or walnuts for a satisfying texture and flavor boost.

Experiment with these spice ideas to find what suits your taste. The Instant Pot makes cooking barley effortless, and with the right mix of grains, spices, and creativity, you will always have a delicious dish!

Keeping Cooked Barley Fresh

I love having cooked barley ready for quick meals, so I always store it properly.

• For short-term use, I let it cool completely before transferring it to an airtight container in the refrigerator, where it stays fresh for 4 to 5 days.
• If I’ve made a large batch, I freeze extra portions in a freezer-friendly bag, squeezing out as much air as possible to prevent freezer burn. This keeps the food good for up to 6 months.
  

When I need it, I either defrost it slowly in the fridge or warm it in the microwave on low heat, stirring every 2 minutes until it reaches the desired temperature. Sometimes, I skip thawing and add it directly to soups and stews. It soaks up flavors beautifully and makes meals effortless!

Barley’s Nutritional Profile

I’ve always enjoyed the hearty, comforting taste of barley cooked to perfection in the Instant Pot. It’s delicious and packed with nutrients that make it a great addition to any meal. Whenever I cook a cup of barley, I appreciate knowing it’s loaded with fiber, protein, and B vitamins—all the good stuff my body needs. Barley is a nutritious and wholesome choice, but it does contain gluten, which means it may not be suitable for individuals with gluten sensitivities or celiac disease.

Here’s a quick look at the nutritional information for cooked barley (serving size: 1 cup, approximately 157 grams). This table often reminds me why I love incorporating barley into my meals. It’s a nutrient powerhouse that can really elevate any dish!

Reference: UH Hospitals – Barley Pearled Cooked

I love how barley keeps me feeling full and energized while delivering essential nutrients. It’s versatile enough to pair with soups, stews, or even salads. For me, a bowl of warm, cooked barley is always comforting and nourishing, making it a staple in my kitchen!

Creative Ways to Enjoy Barley

I’ve always loved cooking with barley because it’s such a versatile grain that brings a unique, hearty texture to so many dishes. It’s one of those ingredients I reach for when I want something nutritious and comforting. Whether it’s a cozy family dinner or a quick meal prep, barley never disappoints. Its mild, nutty flavor blends so well with different ingredients, making it a kitchen staple for me.

Here are some of my favorite ways to enjoy barley:

• Hearty Barley Soup: There’s something so comforting about a warm bowl of vegetable or chicken soup with cooked barley. It adds a filling, wholesome texture that turns a simple soup into a satisfying meal.
• Barley Salad: I love mixing cooled, fresh veggies with feta and a tangy lemon vinaigrette for a refreshing cold salad. It’s perfect for a light lunch or a picnic side dish.
• Breakfast Barley Bowls: When I want a cozy breakfast, I’ll serve warm barley with milk, fresh fruit, and a drizzle of honey or maple syrup. It’s a nutritious start to the day and feels like a comforting hug in a bowl.
• Barley Risotto: Swapping rice for barley in risotto was a game-changer for me. The creamy consistency is just as satisfying, and it feels like a healthy alternative that doesn’t sacrifice flavor.
• Grain Substitution: Whenever I run out of rice, oatmeal, wheat berries, or orzo pasta, barley steps in effortlessly. It’s amazing how this grain can adapt to so many dishes.

Cooking with barley has become a true passion of mine because it can serve as a base for countless recipes. It’s incredible how such a humble grain can make everyday meals feel extra special. I genuinely enjoy finding new ways to include barley in my cooking, and it never fails to impress!

Recipe

How to Cook Barley in the Instant Pot

This simple guide covers everything you need—cooking times for different types, expert tips for perfect texture, and creative ways to enjoy this wholesome grain. Let’s make barley a staple in your kitchen!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Release Time 15 minutes mins

Total Time 40 minutes mins

Course Main Course, Side Dish

Servings 4

Calories 193 kcal

Equipment

• 1 Instant Pot Required for cooking barley
• 1 Metal Sieve Used for rinsing barley
• 1 Measuring Cup For accurate ingredient measurement
• 1 Wooden Spoon/Spatula Used for releasing pressure safely

Ingredients

  

• 1 cup Barley Pearl, Hulled, or Quick-Cooking
• 2 cup Water depending on Barley type
• 1/2 teaspoon Salt
• 1 teaspoon Extra-Virgin Olive Oil optional for better texture

Instructions

 

• Rinse the Barley – Wash the barley in a metal sieve under running water to remove dust.
• Add Ingredients – Transfer the rinsed barley, water, salt, and olive oil (if using) into the Instant Pot.
• Set the Cooking Time:

  Pearled Barley: 20 minutes

  Hulled Barley: 25 minutes

  Quick-Cooking Barley: 10 minutes
• Release the Pressure – Let the pressure release naturally for 10-15 minutes, then open the sealing vent.
• Fluff and Serve – Use a fork to fluff the barley and serve it as desired.

Notes

• Storage Tips: Cooked barley lasts 4-5 days in the fridge or up to 6 months in the freezer.
• Flavor Variations:
  • Savory: Use broth instead of water, and add garlic, cumin, or paprika.
  • Sweet: Cook with cinnamon, nutmeg, and a drizzle of honey.
• Barley absorbs flavors well, making it great for soups, salads, or as a rice substitute.

Frequently Asked Questions