Instant Pot Barley and Vegetable Risotto

This Instant Pot Barley and Vegetable Risotto is super easy to make thanks to the Instant Pot. But don't let it's simplicity fool you!

So why am I making this Instant Pot Barley and Vegetable Risotto recipe? Well for a few reasons. I love making recipes in my Instant Pot.

The other reason is having recently been diagnosed with Type 2 diabetes, I have to try and come up up with some healthier recipes.

I’ve used barley before in my Vegetable Barley Soup, but this was the first time I made it in my Instant Pot. Just like every other recipe you make in your Instant Pot, it’s quick and easy.

The only difference with this recipe is that you need to use the Saute function before you close the lid to pressure cook.

How to Make Instant Pot Barley and Vegetable Risotto

Press sauté, heat oil in instant pot. Add onion, cook and stir 3 minutes or until softened. Add barley and garlic. Cook and stir 1 minute. Stir in broth, mushrooms, bell pepper and salt, mix well.
Secure lid and move pressure release valve to sealing position. Press Manual, cook at high pressure 18 minutes.
When cooking is complete, use a natural release for 10 minutes, then release remaining pressure.
Stir in spinach, let stand 2 to 3 minutes or until spinach is wilted. Gently stir in cheese and black pepper.

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4 from 4 votes

 

Instant Pot Barley and Vegetable Risotto

This Instant Pot Barley and Vegetable Risotto is super easy to make thanks to the Instant Pot. But don't let it's simplicity fool you!

Prep Time10 mins

Cook Time18 mins

Pressure Release10 mins

Total Time38 mins

Course: Side Dish

Cuisine: American

Keyword: barley, garlic, mushroom, onion, red bell pepper, risotto

Servings: 4

Calories: 299kcal

Author: Chef Rodney

Ingredients

• 1 Tbsp Olive Oil
• 1 small Yellow Onion, chopped
• 1 cup pearl barley, uncooked
• 2 cloves Garlic Cloves, minced
• 1 1/2 cups Vegetable Broth
• 8 oz white mushrooms, sliced
• 1 Large Red Bell Pepper, diced
• 1 tsp Salt
• 2 cups baby spinach, Packed
• 1/2 cup Parmesan Cheese, grated
• 1/4 tsp Ground Black Pepper

how to make this recipe

• Press sauté, heat oil in instant pot. Add onion, cook and stir 3 minutes or until softened. Add barley and garlic. Cook and stir 1 minute. Stir in broth, mushrooms, bell pepper and salt, mix well.
• Secure lid and move pressure release valve to sealing position. Press Manual, cook at high pressure 18 minutes.
• When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
• Stir in spinach, let stand 2 to 3 minutes or until spinach is wilted. Gently stir in cheese and black pepper.

Equipment

• Instant Pot / Pressure Cooker

Nutrition

Calories: 299kcal | Carbohydrates: 47g | Protein: 12g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 1156mg | Potassium: 528mg | Fiber: 10g | Sugar: 5g | Vitamin A: 2976IU | Vitamin C: 60mg | Calcium: 187mg | Iron: 2mg

Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.

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