I am super excited to share this great way to enjoy barley grains prepared with my instant pot pressure cooker.... barley risotto recipe!

That's right...a vegan risotto recipe that fits the bill as a dinner recipe or as a potluck idea because preparing it with an electric pressure cooker makes it so easy.

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Why I love this
Ingredients
Instructions
Variations and substitutions
Top tips
Storage
Related recipes
📖 Recipe
Comments

This was the first time I tried preparing risotto with barley instead of rice, and it turned just great.

It just makes this delicious recipe even more nutritionally balanced.

Barley is a versatile and nutritious whole grain used as a staple food for centuries. With its nutty flavor and chewy texture, barley is becoming increasingly popular in modern cuisine.

One delicious way I am sharing today is to enjoy this ancient grain by preparing instant pot barley risotto with mushrooms.

Risotto recipes are classic Italian made with Arborio rice, can be time-consuming and requires constant stirring.

However, with the help of an instant pot, you can achieve the same creamy texture and rich flavor in a fraction of the normal cooking time.

Barley's high starch content allows it to release its natural creaminess when cooked, making it perfect for risotto.

When combined with the earthy flavor of mushrooms, it creates a hearty and satisfying meal that's perfect for the fall season.

Like my Instant Pot butternut squash risotto, this barley mushroom risotto is a great vegan option for those looking to incorporate more plant-based meals into their diet.

It's also a fantastic way to use up any leftover mushrooms and add some variety to your usual risotto recipe.

Why I love this

Saves time compared to a regular risotto recipe over a stove top.
Barley is a good source of fiber, protein, and essential vitamins and minerals such as iron, magnesium, and B vitamins.
One cup of barley delivers a healthy serving of protein, making it suitable for a balanced and complete meal.

Ingredients

Pearl barley
White mushrooms
Vegetable broth
Red or Yellow Onion
Garlic clove
Italian seasoning
Bay leaf (optional)
Black pepper
Nutritional yeast or vegan parmesan cheese (optional)

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.

Instructions

Turn on the instant pot and press the sauté function. Add olive oil to the pot and let it heat up for a minute.

An instant pot is with chopped onions and garlic.

Sauté chopped garlic and onions in the hot oil until they are translucent and fragrant.

A pot has mushrooms and seasoning for barley risotto.

Add sliced mushrooms, rosemary, Italian seasonings, black pepper, bay leaf, and salt to the pot and cook until they start to soften.

An instant pot filled with barley, vegetable broth and herbs.

Add in the pearl barley and vegetable stock (or cold water). Stir well to combine all the ingredients. Press 'cancel' to stop the sauteing step.

Close and lock the lid of the instant pot. Select manual mode and set the timer for 20 minutes on high pressure.

Once finished, let the pressure release naturally for 10 minutes before using the quick-release method to manually release any remaining pressure.

An instant pot is full of barley risotto and topped with parsley.

Open the lid and give the risotto a good stir. If you prefer a creamier texture, add in some nutritional yeast or vegan parmesan cheese at this point.

Serve your Pearl barley risotto hot, garnished with chopped parsley or additional black pepper if desired. This dish is perfect as a main course or served alongside a protein of your choice.

Variations and substitutions

Your Instant Pot barley mushroom risotto is incredibly versatile and can easily be modified to suit your preferences or dietary needs. Here are some suggestions:

Grains: While pearl barley is used in this recipe, feel free to experiment with other grains such as farro, quinoa, or even traditional Arborio rice. Each brings a unique texture and flavor to the dish.
Mushrooms: Any variety of mushrooms can be used for mushroom barley risotto ranging from cremini and shiitake to more exotic varieties like oyster, maitake, or porcini mushrooms. Each mushroom contributes a different flavor profile, so try different types to discover your preference.
Vegan Parmesan: If you're not on a strict vegan diet, you can substitute the vegan parmesan cheese with regular parmesan for a more traditional risotto flavor. Alternatively, you can omit the cheese altogether for a lighter dish.
Herbs and Spices: Feel free to use herbs and spices. Consider adding a dash of chili flakes for heat or a sprinkle of fresh thyme or sage for an extra layer of flavor.
Lemon Juice: The lemon juice adds a tangy freshness to the dish, but you can substitute it with red wine or soy sauce for a more complex flavor.

Top tips

Use vegetable broth instead of water for a more flavorful risotto.
Toast the barley in the instant pot before adding any liquid for additional depth of flavor.
For a one-pot meal, add vegetables like diced carrots or zucchini to the risotto. This adds some nutritional value and makes for a more well-rounded dish.

Storage

Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of vegetable broth or water and heat on the stovetop or microwave until warm.