Barley Pilaf

Barley Pilaf

4-6 Servings


2 Tbsp butter or oil
6 oz mushrooms, sliced
1 medium onion, diced
4 garlic cloves, finely minced
2 1/2 cups beef or chicken broth or water
1 cup barley (see *NOTE)
1/4 tsp rosemary
1/4 tsp thyme
1/2 tsp salt
1/4 tsp pepper
1/2 cup toasted pine nuts, walnuts or almonds (optional)
2 Tbsp chopped parsley


*NOTE: The 22-minute cook time is perfect for pearl or pot barley. For “quick barley” or other short-cut versions, reduce the cook time to 10 minutes. Everything else remains the same. 

Press Saute on the Instant Pot and when the display says Hot, add the butter or oil and mushrooms. Saute until they are a nice dark brown and then add the onions and continue to cook until onions are translucent. Stir in minced garlic and immediately press Cancel.

Add the broth and deglaze the pot: scrape any brown bits up off the bottom and into the liquid. Add all other ingredients except the nuts and parsley and stir well.

Close the lid and set the valve to Sealing. Push Pressure Cook (or Manual) and adjust time using the + or - button to get to 22 minutes. When it beeps that it's done, leave it for 10 minutes natural release. Flip the valve to Venting and when the pin drops, press Cancel and open the pot.

Fluff the nuts and parsley into the pilaf with a fork. Taste and add more salt and pepper if needed.