If you're looking for a wholesome grain with great texture and versatility, barley is a wonderful choice to add to your kitchen rotation. Barley is a whole grain that has been enjoyed in traditional cooking for centuries across many cultures.

Cooking barley on the stovetop can feel slow and a little unpredictable, especially when the water ratio needs close attention. That's where the Instant Pot makes all the difference.

Using an electric pressure cooker simplifies the process and gives you perfectly chewy barley with a pleasant, nutty texture without hovering over the stove. I often prepare grains and legumes this way because it's efficient, hands-off, and keeps cleanup minimal.

Today, I'll walk you through exactly how to cook barley in the Instant Pot, along with simple tips to get consistent results every time. If you enjoy cooking pantry staples this way, you may also like my Instant Pot Kidney Beans, Instant Pot Mung Beans, how to cook quinoa in Instant pot, and Instant Pot Couscous recipes for more easy, reliable pressure cooker methods.

Why You'll Love This

Saves time: Cooking barley on the stovetop requires constant monitoring and can take up to an hour. But with the Instant Pot, it takes only 20 minutes!
Mess-free: No more worrying about pots boiling or spilling grains all over the stovetop.
Consistent results: The Instant Pot ensures evenly cooked grains every time without any guesswork.
You can avoid getting mushy barley due to excess water.
One cup of barley delivers a healthy serving of protein making it suitable for a balanced and complete meal.
Use it as a staple: Cook a large batch of barley in the Instant Pot and use it throughout the week in salads, soups, or as a side dish.
Presents a great way to prepare my own grain bowls and barley salad.

Jump to:

Why You'll Love This
Key Ingredients
Variations
How to Cook Barley in Instant Pot
Storage and Reheating
Uma's Tips
Serving suggestion
Related recipes
📖 Recipe
Comments

Key Ingredients

A person is holding a hand full of rinsed barley.

Pearled barley: This is the most common type of barley and can be found in most grocery stores. It has been processed to remove the tough outer husk, making it easier and quicker to cook.
Water or broth: Use water for a neutral flavor or add more depth by using vegetable broth.
Salt: This is optional but adds flavor to the grains.

See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.

Variations

Hulled barley is the whole grain form of barley and takes longer to cook. Follow the same steps, but increase the ratio of water. Add half a cup more and increase the cooking time to 25 minutes.
You can customize your barley by adding herbs, spices, or aromatics like garlic and onion to the pot before cooking.

How to Cook Barley in Instant Pot

An instant pot is filled with barley and water.

Place the barley in a fine-mesh strainer and rinse under cold water for a few seconds to remove any dust or debris.
Mix the pearl barley with 4 cups of water or broth, and a pinch of salt (if using) in the inner pot.

Close the lid and make sure the valve is set to "Sealing." Set the Instant Pot to manual or pressure cook mode for 20 minutes on high pressure.
Once the timer goes off, allow for a natural release of pressure for at least 10 minutes before using the quick release option to relieve the remaining pressure.

Open the lid carefully and fluff the barley with a fork. I like to let it sit for a few minutes before serving to allow any excess moisture to be absorbed.
Enjoy perfectly cooked barley after it cools down to room temperature.

Storage and Reheating

Storing: Once the barley has cooled completely, transfer it to an airtight container. It can be stored in the refrigerator for up to 5 days. For longer storage, you can freeze the barley. Portion it out into freezer-safe bags or containers and it will keep for up to 3 months.
Reheating: To reheat refrigerated barley, add a splash of water or broth to prevent it from drying out, then cover and microwave it for a minute or two until it's hot. For frozen barley, let it thaw overnight in the refrigerator before reheating.

Uma's Tips

For added flavor, try toasting the barley in a pot with a teaspoon of olive oil for a few minutes before cooking. This will enhance its nutty taste.
Don't skip the rinsing step, as it removes any impurities and results in cleaner grains.
Experiment with different liquid ratios. More water or broth will result in softer, more tender grains, while less will yield a chewy texture.

Serving suggestion

Use cooked barley instead of white or brown rice or quinoa as a base for stir-fries, Buddha bowls, or grain salads.
Add cooked barley to soups like my Vegan Instant pot barley soup and stews for added texture and nutrition.
Mix it with roasted vegetables and your choice of protein for a hearty meal.