Yield: 4
Instant Pot Barley Risotto with Mushrooms
This Instant Pot barley risotto with mushrooms is a great way to add more whole grains to your diet. Barley risotto is tender and creamy, and making it in the pressure cooker is quite effortless.
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Ingredients
- 1 tablespoon olive oil
- 1 large onion, finely diced
- 450 g (1 lb) chestnut mushrooms, sliced
- 75 ml (1/4 cup) dry white wine
- 2 garlic cloves, crushed
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 300 g (10.5 oz) pearl barley, rinsed
- 750 ml (3 cups) vegetable stock
- 30 g (2 tablespoons) unsalted butter
- 30 g (1/4 cup) grated Parmesan
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Set the Instant Pot to “Sauté” and add the olive oil. When the oil has heated, add the onion and sauté for 2-3 minutes, stirring from time to time.
- Add the mushrooms and continue to saute for 5 minutes, stirring occasionally. Pour in the dry white wine and continue to cook for 1-2 minutes until the alcohol evaporates.
- Stir in the garlic, thyme and rosemary and then cancel the “Sauté” function.
- Add the pearl barley and vegetable stock and stir to combine. Lock the lid into position and set the Instant Pot to High Pressure for 25 minutes.
- When the Instant Pot beeps, allow the pressure to release naturally for 2-3 minutes, then perform a quick release by turning the valve to “Venting”.
- When the pin drops, open the Instant Pot and stir in the butter, parmesan and parsley.
- Season to taste and serve hot, with extra grated Parmesan on top if you like.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 276Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 23mgSodium: 751mgCarbohydrates: 33gFiber: 4gSugar: 5gProtein: 8g
Nutritional information is an estimate provided by an online nutrition calculator.