Mushroom Barley "Risotto" [Instant Pot]

pantryportfolio.com

lasermarif

3 Tablespoons butter

1 onion, chopped (1 cup)

4 garlic cloves, minced

1 cup pearled barley, rinsed

2 heaping cups mushrooms, chopped [Note: white are fine, but shiitake or cremini would be delicious as well]

1 celery stalk, chopped

2.5 cups stock (I prefer chicken)

Salt and black pepper to taste

3 tablespoons fresh parsley, chopped

¾ cup grated Parmesan cheese

subheading: * Steps & Notes:

Using the ‘Saute’ mode, cook the onions and garlic in 1 tablespoon of butter for 3 minutes. Add the mushrooms and sprinkle them with salt then cook for 1 to 2 more minutes. Then, add the celery and barley and stir until coated.

Next, add the stock, and some salt and pepper. Adjust the Instant Pot to ‘Pressure Cook’ mode setting it to 16 minutes.

Once done, release the pressure and open the lid.

Bring it back to the ‘saute’ mode on low and add the cheese, parsley, and a bit more fresh black pepper to taste.

note: Note: there will be some liquid when you first open the lid but after mixing in the cheese and sauteing for 2 minutes it will come together

Directions at pantryportfolio.com

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