Best 5 Barley Risotto Instant Pot Recipes
Indulge in the delectable realm of Barley Risotto, a culinary masterpiece that seamlessly blends the hearty goodness of barley with the rich, creamy texture of risotto. Embark on a culinary journey with our carefully curated collection of Instant Pot Barley Risotto recipes, each offering a unique flavor profile to tantalize your taste buds. From the classic simplicity of our Basic Barley Risotto to the vibrant medley of flavors in our Mediterranean Barley Risotto, our recipes cater to a wide range of preferences.
Prepare to be captivated by the delightful combination of chewy barley, savory broth, and aromatic vegetables in our hearty Barley Risotto with Vegetables. Experience the burst of umami with our tantalizing Mushroom Barley Risotto, where earthy mushrooms mingle harmoniously with tender barley and creamy risotto. If you seek a touch of elegance, our sophisticated Barley Risotto with Shrimp and Asparagus awaits, offering a delicate balance of flavors and textures. For a vegan delight, our wholesome Vegan Barley Risotto with Spinach and Sundried Tomatoes bursts with vibrant colors and delivers a satisfying meatless meal. And for those who prefer a cheesy indulgence, our irresistible Cheesy Barley Risotto beckons with its rich, gooey texture and captivating aroma.
With our Instant Pot Barley Risotto recipes, cooking this comforting dish becomes a breeze. Simply gather your ingredients, select your preferred recipe, and let your trusty Instant Pot work its magic. In just a matter of minutes, you'll be relishing a warm, satisfying bowl of Barley Risotto that rivals the creations of top-notch restaurants. So, embark on this culinary adventure, explore our diverse selection of recipes, and discover the endless possibilities of Barley Risotto in the convenience of your own kitchen.
BARLEY RISOTTO
Low in fat, but high in fiber, this delicious barley risotto puts a twist on the typical dish. With its nutty undertones, barley provides the perfect backdrop for lemon and parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, bring broth to a simmer; keep hot., In another small saucepan over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same saucepan, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed. , Add hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 45 minutes). Add the parsley and lemon zest; cook and stir until heated through. Serve immediately.
Nutrition Facts : Calories 184 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 742mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
INSTANT POT® MUSHROOM RISOTTO
Creamy risotto with softened mushrooms and a sprinkling of cheese seems like a dish best ordered at a restaurant instead of made at home. That's because traditionally risotto is made slowly, stirring often, adding 1/4 cup of hot stock at a time, then more stirring. It's a labor-intensive dish that's worth the fuss. However, risotto made in a pressure cooker is so simple and quick that it feels like cheating. It's not. This is the real stuff. You'll probably start making risotto far more often after you try this one.
Provided by Shauna James Ahern
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Select the Saute function on an electric pressure cooker (such as Instant Pot®). Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.
- Stir rice into the pot until each grain is coated with butter-olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
- Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at Vent. Remove lid when pressure is released, about 5 minutes.
- Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.
Nutrition Facts : Calories 644.9 calories, Carbohydrate 76.6 g, Cholesterol 40 mg, Fat 28.7 g, Fiber 2.2 g, Protein 12.4 g, SaturatedFat 11.1 g, Sodium 881.4 mg, Sugar 3.6 g
INSTANT POT® RISOTTO
Risotto in the Instant Pot® has been a life-changer for me! Risotto used to be something that I'd make on special occasions, due to the time it took to make. No more standing at the stove, stirring and adding broth one ladle at a time for 40 minutes! Use that extra time to make something delicious to accompany this simple risotto. Our favorite is pan-seared scallops with a lemon-garlic sauce.
Provided by Kim's Cooking Now
Categories Main Dish Recipes Rice Risotto Recipes
Time 30m
Yield 3
Number Of Ingredients 10
Steps:
- Dissolve the chicken bouillon cube in the hot water and set aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil to the pot. Add onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
- Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Serve sprinkled with parsley.
Nutrition Facts : Calories 446.5 calories, Carbohydrate 57.2 g, Cholesterol 26.4 mg, Fat 18.7 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 7.3 g, Sodium 547.4 mg, Sugar 0.8 g
INSTANT POT® BARLEY RISOTTO WITH SWEET POTATO AND SAUSAGE
This recipe can be vegetarian by simply not including the sausage and using vegetable stock instead of beef stock. It's delicious either way!
Provided by peloquinswife
Categories 100+ Everyday Cooking Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add oil. Add onion to the hot oil and cook until soft and translucent, about 5 minutes. Add sausage, barley, sweet potato, garlic, and rosemary; mix to combine. Pour in beef stock. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and serve.
Nutrition Facts : Calories 737.9 calories, Carbohydrate 83.8 g, Cholesterol 74.9 mg, Fat 33.8 g, Fiber 15.2 g, Protein 25.7 g, SaturatedFat 11.1 g, Sodium 1128.8 mg, Sugar 9.6 g
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.
Provided by Alice | Skinny Spatula
Categories Risotto
Time 35m
Number Of Ingredients 13
Steps:
- 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 Facts : Calories 276 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 12 grams fat, Fiber 4 grams fiber, Protein 8 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 751 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
Tips:
- Use a good quality vegetable broth for the best flavor. You can also use chicken broth if you prefer.
- To make the risotto creamier, add a little bit of butter or olive oil at the end of the cooking process.
- If you don't have an Instant Pot, you can make this risotto on the stovetop. Just follow the same steps, but cook the barley for about 20 minutes, or until it is tender.
- Feel free to add other vegetables to this risotto, such as peas, carrots, or bell peppers.
- You can also add some protein to this risotto, such as chicken, shrimp, or tofu.
Conclusion:
This barley risotto is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover barley. With its creamy texture and savory flavor, this risotto is sure to be a hit with everyone at the table. So next time you are looking for a quick and easy meal, give this barley risotto a try. You won't be disappointed!
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