Pressure cooker barley is fast, tasty, and always al dente. An excellent substitute for rice in poke, perfect to pair with beans and seasonal vegetables, ready to add to winter soups, summer salads, omelettes, or meatballs. Discover barley here.
Other recipes with this grain:
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Minutes
- Preparation time: 2 Minutes
- Portions: 4
- Cooking methods: Pressure cooker
- Cuisine: Healthy
- Seasonality: All seasons
- Energy 208.50 (Kcal)
- Carbohydrates 54.17 (g) of which sugars 0.00 (g)
- Proteins 8.33 (g)
- Fat 0.00 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 10.43 (g)
- Sodium 394.58 (mg)
Indicative values for a portion of 240 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Pressure Cooker Barley
PORTIONS per person
– boiled barley as a side dish or main: 1/3 cup
– boiled barley for soup about 1/6 cup
- 10.5 oz pearl barley (hulled or whole)
- 3 1/4 cups water (or slightly less)
- 1 teaspoon salt
Tools
- Pressure Cooker Lagostina La Classica
With grains, it is always best not to exceed half the filling capacity of the pressure cooker (internal and external line found on the surface of the cooker), as they can produce foam during cooking that might clog the steam release valve.
If foam comes out of the pressure cooker during cooking, turn off the heat immediately and resume cooking after a few minutes.
Pressure Cooker Barley
WASHING and SOAKING
PEARL BARLEY
Rinse the barley well under running water to remove any impurities and some starch. To speed up cooking, you can soak it for a few hours, but it is not necessary.
HULLED BARLEY (cleaned)
Requires soaking for 8-12 hours.
COOKING
PEARL BARLEY
Cooks in about 15 minutes in a pressure cooker.
HOW MUCH WATER for pearl barley?
– For absorption about 2.5 times its weight in water (10.5 oz x 2.5 = 26.4 oz ).
(or 1 bowl of barley, 2 bowls generous of water)
– For boiling with final draining, about three times the weight (10.5 oz x 3 = 31.5 oz).
HULLED BARLEY
Cooks in 20-25 minutes in a pressure cooker with three times its weight in water.
HOW MUCH WATER for hulled barley?
– For absorption about 3 times its weight in water (10.5 oz x 3 = 31.5 oz ).
(or 1 bowl of barley, 3 bowls of water)
– For boiling with final draining, about four times its weight (10.5 oz x 4 = 42 oz).
IN THE PRESSURE COOKER
Pour the rinsed barley into the pressure cooker and cover it with the needed water, salt now or at the end of cooking.
Close the pressure cooker and turn on the heat. After the typical whistle, lower the heat and continue cooking. Once the heat is turned off, let the pressure cooker vent on its own and open it only when the safety lock has lowered, so the grain’s cooking will continue (technique that also makes opening the pressure cooker less dangerous). If there is still water at the end of cooking, close the cooker again and wait for the grain to absorb all the water.
Pour the barley into a bowl and, if desired, season with a drizzle of extra virgin olive oil to separate the grains.
Whole Barley
Requires a long soak, at least one day. It needs to be washed and rinsed several times until the water becomes clear.
Cooks in 30-45 minutes in a pressure cooker with 3-4 times its weight in water.
HOW MUCH WATER for whole barley?
– For absorption about 3.5 times its weight in water (10.5 oz x 3.5 = 36.75 oz ).
(or 1 bowl of barley, 3 generous bowls of water)
– For boiling with final draining, about five times its weight (10.5 oz x 5 = 52.5 oz).
Storage
Cooked barley keeps in the refrigerator, inside an airtight container, for up to 4 days.
