I love the nutty flavor and chewy texture of properly cooked barley, and the Instant Pot delivers consistent results every time.
Barley is my go-to grain for salads, buddha bowls, and meal-prepped lunches. It freezes well, so I usually make extra—frozen cooked barley can be added directly to soups and stews to bulk them up.
The recipe card below gives concise Instant Pot instructions. Read on for details about barley types, stovetop methods, ratios, and tips for using and storing cooked barley.
Pearled barley vs hulled barley
Pearled barley (or pearl barley) has the indigestible outer husk and the outer bran layers removed and is polished. Hulled barley only has the outer hull removed and retains the bran, so it is a whole grain.
There’s also quick-cooking barley, which has been partially pre-cooked to reduce cooking time, and hull-less barley, a naturally hull-free variety that loses less bran when processed.
Barley to water ratio
Two common methods determine the best barley-to-water ratio:
- Absorption method: Add the exact amount of water and cook until it is fully absorbed. For pearl barley in an Instant Pot this is 2 cups of water per cup of pearl barley.
- Boil-and-drain method: Use plenty of water and drain the excess when the grain reaches the desired texture. For this approach use about 4 cups of water per cup of pearl barley.
Both methods have advantages. The absorption method avoids a colander and is great for the Instant Pot—set and forget. The boil-and-drain approach reduces the chance of burning or overcooking on the stove and allows you to taste and adjust as you go.
If you’re using hulled barley in the Instant Pot, increase the liquid to about 2½ cups of water per cup of barley and extend the cooking time, since hulled barley is denser.
How to cook barley in an Instant Pot
I like to make a large batch in the Instant Pot for easy meal prep. I use an Instant Pot Duo-style multicooker. Store-bought barley can have a powdery surface, so I rinse it before cooking to keep the grains separate.
Ingredients:
- Barley: 1 cup pearl barley (or hulled barley if preferred).
- Water: 2 cups for pearl barley; 2½ cups for hulled barley.
- Olive oil or butter: 1–2 teaspoons helps prevent the pressure release valve from clogging and adds flavor.
- Salt: ½ teaspoon (optional—season to taste).
Steps to cook barley in an Instant Pot:
- Rinse the barley to remove any starchy dust.
- Add barley, cold water, oil (or butter), and salt to the Instant Pot insert and stir.
- Lock the lid and set the steam valve to sealing.
- Pressure cook on high for 20 minutes for pearl barley (increase to 30 minutes for hulled barley).
- Let the pressure release naturally for 10 minutes, then carefully quick-release residual pressure.
- Remove the lid and fluff barley with a fork before serving or cooling for storage.
See the recipe card below for the exact quantities and notes.
How to cook barley on the stove
If you don’t have an electric pressure cooker, stovetop cooking is simple and gives you more control. The easiest approach is to boil barley in plenty of salted water and drain it when it reaches the texture you like.
This method is especially handy if you’re unsure whether you have pearl or hulled barley.
Prepare the ingredients
Rinse the barley, then measure about 4 cups of water for every cup of barley. Put the barley, water, and a teaspoon of sea or kosher salt in a large pot—barley can foam, so use a roomy pan.
Bring it to a boil
Bring the pot to a rolling boil over medium-high heat, watching for excess foam.
Simmer the barley
Reduce heat to a simmer, cover, and cook until tender. Start checking pearl barley at about 20 minutes; hulled barley will take closer to 40 minutes. Taste every few minutes until the grain is tender but still slightly chewy.
Drain the cooked barley
Drain in a fine-mesh sieve. If you plan to use barley in a cold salad, rinse it briefly under cold water to separate the grains and cool them faster.
Barley cooking tips and tricks
- Rinse barley before or after cooking to prevent clumping.
- Replace water with vegetable or chicken stock for extra flavor.
- Cook barley with aromatics like bay leaf, garlic, or onion, or use it as the base for flavored pilafs and grain salads.
How to use cooked barley
- Herbed barley: Toss warm barley with chopped spring onions, parsley, coriander, or mint, a drizzle of olive oil, and lemon juice.
- Barley salad: Substitute cooked barley for quinoa or bulgur in grain salads for added chew and nuttiness.
- Grain bowls: Top barley with roasted or fresh vegetables, nuts, seeds, and a dressing for an easy bowl meal.
- Add to soup: Keep frozen portions for quick additions to soups and stews.
- Rice alternative: Serve barley in place of rice alongside stews or sauces.
- Egg-fried barley: Use stored cooked barley to make a high-fiber fried-grain dish in place of rice.
- Barley with pesto: Stir 1 tablespoon of pesto into each cup of cooked barley and serve hot or cold.
How to store cooked barley
Cool leftover barley to room temperature, then refrigerate in a sealed container for 3–4 days.
For longer storage, freeze cooked barley in airtight containers for up to two months. Reheat from thawed or add frozen barley directly to soups and stews.
Instant Pot Barley Recipe
This recipe yields roughly three cups of cooked barley.
Equipment
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Instant Pot (or alternative electric pressure cooker)
Ingredients
- 1 cup pearled barley*
- 2 cups water, or vegetable stock
- 2 teaspoons olive oil, or unsalted butter
- ½ teaspoon salt
Instructions
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Rinse the barley to remove any starchy powder.
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Combine pearled barley, water, oil, and salt in the Instant Pot insert and stir.
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Lock the lid and set the valve to sealing.
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Pressure cook on high for 20 minutes (extend to 30 minutes for hulled barley).
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Allow a 10-minute natural release, then carefully quick-release any remaining pressure.
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Remove the lid and fluff the barley with a fork.
Notes
- This recipe is for pearled barley. For hulled barley, increase water to 2½ cups and pressure-cook for 30 minutes.
- If excess moisture remains after cooking, drain the barley through a fine-mesh sieve.
- Cool leftovers before refrigerating for up to three days, or freeze for up to two months.
- See the stovetop section above for boiling-and-draining instructions.
Try these ideas with your cooked barley:
- Barley pilaf with roasted vegetables and olives.
- Swap barley into grain salads in place of quinoa or bulgur.
- Add spicy roasted vegetables for a quick grain bowl.