Instant Pot Barley And Parmesan Risotto
Traditional risotto can be a very daunting task that requires constant attention….but with my Instant Pot recipe….you can set it and forget it! Not to mention….using barley only makes this recipe healthier and better for you!
This recipe is SO GOOD y’all! A gourmet dish that can be made on a weeknight…..even after soccer practice! My Husband likes this better than regular risotto that traditionally uses Arborio rice. Remember to grate your own parmesan cheese for this recipe…..it will melt easier and faster into the barley…..store-bought pre grated cheese just WILL NOT DO! This dish has been added to our clean eating weekly rotation!
To begin, turn on Instant Pot to “SAUTÉ” Mode. Pour in the Extra Virgin Olive Oile along with the onion and garlic. Cook for 4 minutes; stirring to make sure nothing sticks to the bottom of the pot. Add the sliced mushrooms and cook for an additional 4 minutes until the mushrooms shrink down in size. Add the soy sauce; stir.
Cancel “SAUTÉ” Mode. Add the rinsed barley, vegetable stock, thyme and black pepper; stir. Cover the Instant Pot with lid; lock in place. Set valve to “SEALING” and set Instant Pot to “MANUAL” (on high) for 20 minutes. After 20 minutes (you will hear your Instant Pot beep 10 times), wait 5 minutes before manually turning the valve to “VENTING”; stir in the butter, parmesan and parsley; mix thoroughly. Serve Hot! Can be reheated for leftovers….it still tastes AMAZING!
XOXO,
Kendallraye
Instant Pot Barley And Parmesan Risotto
Equipment
- Instant Pot
Ingredients
- 2 Tablespoons Olive Oil Extra Virgin
- 1 Large Onion Diced
- 1 bulb Garlic Minced
- 16 ounces Baby Bella Mushrooms Sliced
- 2 Tablespoons Soy Sauce Low Sodium
- 1 cup Pearl Barley Uncooked; Rinsed
- 3 cups Vegetable Stock
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Black Pepper Freshly Cracked
- 1 Tablespoon Butter Salted
- 1 cup Parmesan Cheese Freshly Grated
- 1/4 cup Flat Leaf Parsley Chopped
Instructions
- Turn on Instant Pot to "SAUTÉ" Mode. Pour in the Extra Virgin Olive Oile along with the onion and garlic. Cook for 4 minutes; stirring to make sure nothing sticks to the bottom of the pot.
- Add the sliced mushrooms and cook for an additional 4 minutes until the mushrooms shrink down in size. Add the soy sauce; stir.
- Cancel "SAUTÉ" Mode. Add the rinsed barley, vegetable stock, thyme and black pepper; stir. Cover the Instant Pot with lid; lock in place. Set valve to "SEALING" and set Instant Pot to "MANUAL" (on high) for 20 minutes.
- After 20 minutes (you will hear your Instant Pot beep 10 times), wait 5 minutes before manually turning the valve to "VENTING"; stir in the butter, parmesan and parsley; mix thoroughly. Serve Hot! Can be reheated for leftovers….it still tastes AMAZING!
