Instant Pot Barley and Cranberry Salad

Instant Pot Barley and Cranberry Salad

Instant Pot Barley and Cranberry Salad

A delicious and refreshing blend of barley and cranberries.
Prep Time 10 mins
Cook Time 25 mins
Course Salad
Servings 4

Equipment

  • Instant Pot

Ingredients
  

  • 1 cup barley
  • 2 cup water
  • 1/2 cup cranberry
  • 3 cups kale
  • 1 tbsp olive oil
  • 1/2 cup roasted pecans
  • orange zest

Instructions
 

  • Pour water, barley and cranberries into instantpot.
  • Set instant pot to high pressure for 15 min. After time has passed allow the pressure to release for 10 min.
  • Toss kale, oil, pecans and orange zest together in medium bowl.
  • Toss the barley mixture with the kale mixture and plate.
Keyword barley, cranberry, instantpot, salad
Instant Pot Barley and Garbanzo Beans

Instant Pot Barley and Garbanzo Beans

Instant Pot Barley and Garbanzo Beans

A simple and fulfilling dish.
Prep Time 5 mins
Cook Time 25 mins
Course Lunch, Main Course
Servings 4

Equipment

  • Instant Pot

Ingredients
  

  • 1 14.5 oz can garbanzo beans
  • 1 cup barley
  • 1/2 cup bean sprouts
  • 1 cup water
  • 1 tbsp olive oil
  • 1 tsp all spice
  • 1 tsp parsley
  • salt and pepper to taste

Instructions
 

  • Add all ingredients to instant pot.
  • Set instant pot to high pressure for 15 min.
  • Release pressure for 10 min and plate.
Keyword barley, beans, insantpot
Instant Pot Hamburger Barley Soup

Instant Pot Hamburger Barley Soup

Instant Pot Hamburger Barley Soup

Prep Time 10 mins
Cook Time 25 mins
Course Main Course, Soup
Servings 4

Equipment

  • Instant Pot

Ingredients
  

  • 1 lb ground beef
  • 1/2 cup pearl barley
  • 2 cloves garlic minced
  • 2 tbsp olive oil diced
  • 1 cup celery diced
  • 1 cup carrots diced
  • 1 cup lentils
  • 3 cups tomato juice
  • 3 cups beef broth
  • 2 tomatoes diced
  • 1 tsp italian seasoning
  • 1 tbsp brown sugar
  • salt and pepper to taste

Instructions
 

  • Turn instant pot to Saute. Cook beef, garlic and onion until browned and no pink remains.
  • Add beef broth and tomato juice. Stir in with sauteed ingredients.
  • Add all remaining ingredients to the pot.
  • Set instant pot to high pressure for 15 min. After time has passed, allow the pressure to release for 10 minutes.
  • Serve with parmesan cheese sprinkled on top.

Notes

If using hulless or hulled barley, increase cooking time to 25-35 minutes and add an additional cup of broth. 
Keyword barley, hamburger, instantpot
Instant Pot Beef & Barley Casserole Chili

Instant Pot Beef & Barley Casserole Chili

Beef & Barley Casserole Chili

Instant Pot Beef and Barley Casserole Chili

Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Servings 4

Equipment

  • Instant Pot

Ingredients
  

  • 1 lb beef
  • 1 onion diced
  • 2 bell peppers diced
  • 16 oz black beans
  • 1 packet taco seasoning
  • 1 cup water
  • 1/2 cup tomato juice
  • 1 tomato diced
  • 1 cup barley

Instructions
 

  • Turn instant pot to Saute. Cook beef and onion until browned.
  • Add all remaining items and stir, ensure that all the barley is covered by liquid.
  • Set instant pot on high pressure for 15 minutes. After the time has passed allow the pressure to release for 10 minutes.
  • Serve with your favorite cheese.

Notes

If using hulless or hulled barley, cook for 25-35 minutes instead.
Keyword barley, beef, casserole, chili, instantpot
Barley & Quinoa Butternut Squash Salad

Barley & Quinoa Butternut Squash Salad

Barley & Quinoa Butternut Squash Salad

In this nutrient packed slaad, barley and quinoa pair up for the ultimate combination of both flavor and nutrition.
Prep Time 15 mins
Cook Time 35 mins
Course Lunch, Salad, Side Dish
Servings 12 servings

Ingredients
  

  • 1 cup barley
  • 1 cup quinoa, cooked
  • 1 butternut squash, diced
  • 1 cup pecans, toasted
  • 2 cups pomegranate seeds
  • 1/2 cup balsalmic vinegarette

Instructions
 

  • Bring 3 cups water to a boil then add barley. Reduce heat and simmer until barley is tender and liquid absorbed about 35-45 minutes. Alternatively: Place water and barley in Instant Pot. Close lid, set to sealing, and turn on to high pressure for 35 minutes. Conduct natural pressure release or quick valve. Drain and rinse when done.
  • While barley is cooking, preheat oven to 400 degrees. Place the butternut squash on a large baking sheet, toss with olive oil and salt and pepper to taste.
  • Bake for 30-40 minutes, or until the squash is tender and caramelized.
  • When all ingredients are done cooking, place the quinoa, barley, squash, toasted pecans, and pomegrante in a bowl. Toss the salad with the vinegarette, serve, and enjoy!

Notes

Serve and enjoy either hot or cold!
Keyword barley, quinoa, salad