Barley with Mushrooms & Shrimp (Instant Pot)
~Recipe by Josie Smythe
Ingredients
  • 1½ cups pearl barley
  • 1lb crimini mushrooms, sliced
  • 1 cup diced onions
  • 3 cups broth
  • 2T ghee or butter
  • 12oz medium shrimp (peeled, tails removed & thawed)
  • salt & pepper
  • Parmesan cheese
Steps
  1. Rinse & drain barley.
  2. Select "Saute" on the Instant Pot.
  3. Add butter, onions & mushrooms to pot.
  4. Saute until mushrooms soften & release liquid.
  5. Add in the barley & broth; stir.
  6. Cancel "Saute" function.
  7. Place lid on pot with vent in the "Sealed" position.
  8. Cook on "Manual" or "Pressure Cook"/High Pressure 25 minutes; Quick Release.
  9. Remove lid & stir.
  10. Select "Saute" & cook, stirring often, until any remaining liquid reduces.
  11. Cancel "Saute" function.
  12. Add in the shrimp & stir; put lid on & let sit for a couple minutes to heat the shrimp.
  13. Add salt & pepper to taste.
  14. Top with Parmesan cheese if desired.
Notes
  • -I used homemade chicken broth without any salt added so I needed to add some salt to my barley at the end. If you use canned broth you may not need any additional salt. 
  • -I had very little extra liquid in my pot after cooking the barley so I only had to Saute it for a couple minutes to reduce & thicken.