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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)
  1. Rinse rice & barley well; drain
  2. Put all ingredients into the liner.
  3. Stir & make sure all the rice & barley is submerged in the liquid.
  4. Cook on High Pressure (Manual or Pressure Cook function) for 22 minutes;
  5. 15 min Natural Pressure Release.
  6. Remove lid & stir.
  7. If it's still a little wet put the lid back on & let it sit
  8. 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: 
  • 1/2 cup rice + 1/2 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.