Easy Barley Pilaf (Instant Pot or Stove)

Pearl Barley With Cranberries and Almonds square size photo0

5 from 2 votes

Easy Barley Pilaf (Instant Pot or Stove)

This easy recipe for Pearl Barley Cranberry Pilaf is perfect for any occasion, especially during the holidays when you can serve it as a side dish to any roasted meats. Made in the Instant Pot.

Prep Time10

Cook Time20

Natural release for Instant Pot15

Total Time45

Course: Side dishes

Cuisine: American

Servings: servings

Calories: 211kcal

Author: Gabriela

Equipment

1 Instant Pot

Ingredients

Instant Pot Barley

1 cup pearl barley uncooked
2 cups chicken or vegetable broth
1 medium onion
½ cup dried cranberries
2 tablespoons slivered almonds toasted

Stove Top Barley Pilaf

1 cup pearl barley uncooked
3 cups chicken or vegetable broth
1 tablespoon olive oil
1 medium onion finely chopped
½ cup dried cranberries
2 tablespoons slivered almonds toasted (for topping)

Instructions

How to Make Barley Instant Pot

Rinse the barley thoroughly to get rid of the starches and prevent sticking.
Place barley, onion, dried cranberries, and broth in the Instant Pot. Seal the lid and make sure the steam valve is in a sealed position. Set the pot on high pressure (pressure cook ) for 20 minutes.
Let Instant Pot naturally release for 15 minutes, then carefully turn the vent to quick release. Remove the lid, add the almonds and fluff the barley with a fork.
Serve warm.

How to Cook Pearl Barley Pilaf on the Stove

Thoroughly rinse the pearl barley under cold water to eliminate starches, which helps to prevent sticking.
Heat a bit of oil in a large saucepan over medium heat. Add the chopped onion and cook until it's translucent and slightly golden.
Add the rinsed barley to the pot with the onions and stir for a couple of minutes to toast it slightly.
Pour in 3 cups of chicken or vegetable broth.
Bring the mixture to a boil, then reduce the heat to low heat. Cover pan with a lid and let it cook for about 35 minutes, or until the barley is tender and has absorbed the liquid. Check occasionally and stir to ensure it doesn't stick to the bottom.
Stir in the dried cranberries. Cook for an additional 5 minutes, or until the barley is fully cooked and the cranberries are plump.
Once the barley is cooked, remove the pot from heat, fluff the barley with a fork, and stir in the toasted slivered almonds.
Serve the pilaf warm as a delightful side dish.

Notes

Make sure you are using pearl barley when making this instant pot barley recipe! If you are using hulled barley it will require longer to cook.
Only use natural release for 15 minutes and then release the rest of the pressure. The barley will continue to cook even during venting and you don't want it to end up mushy.
Don't forget to rinse your barley. Barley is quite starchy and rinsing it well will make it less sticky after it's cooked.
Cooking on the stove top? You can cook it for slightly less time if you prefer it a bit more firm.
How to store leftovers: Store them in the refrigerator for up to three days in an airtight container. Warm it up on the stove or in the microwave by adding a tablespoon of water.

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