Instant Pot Brown Rice & Pearl Barley

~by Josie Smythe

1 cup Brown Rice

1 cup Pearl Barley

2 cups chicken broth

1T butter

2tsp salt (optional)

Rinse rice & barley well; drain

Put all ingredients into the liner.

Stir & make sure all the rice & barley is submerged in the liquid.

Cook on High Pressure (Manual or Pressure Cook function) for 22 minutes;

15 min Natural Pressure Release.

Remove lid & stir.

If it's still a little wet put the lid back on & let it sit

in the residual heat in the pot for a few more minutes.

-You can use Brown Basmati, Brown Jasmine or Long Grain Brown Rice.

-I use homemade chicken broth that is low in sodium.

If you use broth with a lot of sodium you can omit the salt.

-I use a 1:1 ratio of grains to liquid.

I use half barley & half rice, the liquid amount is equal to the total amount of rice+barley.

So you can do:

½ cup rice + ½ cup barley and 1 cup broth.

1 cup rice + 1 cup barley and 2 cups broth.

1.5 cups rice + 1.5 cups barley and 3 cups broth.

-Freezes well.

-Made in a 6qt Instant Pot.

Page footer