Learn How To Make
Pressure Cooker Barley

Ready to make perfect pressure cooker barley? Barley in a pressure cooker cooks up so fast you can get dinner on the table in minutes.

Although barley is delicious on its own, it is fun to mix in with other grains (such as brown rice) to add a nice chewy surprise.

Before I owned my pressure cooker, I mostly just added barley to soup like this Rustic Vegetable Soup, but it can take so long to cook (30 minutes for soaked barley, and even longer for unsoaked barley). But once I learned how to cook barley in a pressure cooker, it is now my preferred cooking technique. The results are tender and slightly chewy in just minutes. You really can't beat that.

Before you begin, be sure to pre-soak your barley. Refer to soaking instructions on the main Barley page.

Place 1 cup pre-soaked barley, 3 cups water in the cooker. (If you own one of the old-time jiggle top cookers, be sure to add 1 Tablespoon oil to control foaming.)

Lock the lid in place and over high heat bring to high pressure. When high pressure is reached, lower the heat just enough to maintain high pressure. Cook for 15-20 minutes.

If you have been naughty and have not pre-soaked your barley, you will likely have to cook your barley for closer to 35-45 minutes. (This is where pre-soaking can really save you time.)

Turn off heat and allow pressure to come down naturally for 10 minutes.

Remove the lid. If your pressure cooker barley is not done to your liking, replace the lid and allow it to steam in the residual heat for another few minutes (and be sure to make a note so you cook it longer next time).

Your barley is ready to be decorated with some of your favorite ingredients from Barley's "Vegan Flavor Matches".

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Do you have a question about pressure cooking barley?
Click here to ask on the vegan Barley main page.

Return to Barley from the Pressure Cooker Barley page
Return to the Whole Grains page
Return to the Vegan Cooking page
Return to the VeganCoach.com Homepage

If You Like Barley Try...

Brown Rice!

Buckwheat/Kasha!

Quinoa!

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