How to Cook Barley in an Instant Pot
Here’s everything you need to know about making Instant Pot barley using both presoak and no-soak methods. You’ll have a nutty, tender grain for a side dish, grain bowl, or taco filling in minutes!

Why You’ll Love This Recipe
These fool-proof methods for cooking barley take the guesswork out of making tender and flavorful grains for your favorite side dishes and grain bowls. Plus we’ve included instructions for the soak and no-soak methods.
We’ve been testing and perfecting ways to cook all kinds of grains in the Instant Pot for years, and we love that barley offers a slightly nutty, chewier alternative to rice and quinoa. If you’re looking for a healthy, super easy side dish, you’ll love this recipe too.
Be sure to check out our how-to guides to making other grains in the Instant Pot:
INGREDIENTS YOU NEED
You only need three ingredients to make simple cooked barley in an Instant Pot:
- Barley. These recipes are developed using pearled barley. We used Bob’s Red Mill.
- Water. You can substitute the water with juice, broth, or another flavorful liquid if you like!
- Salt. This is essential for seasoning the grains while they cook.
How to Make Barley in an Instant Pot
✅ This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
There are two ways to make perfectly cooked barley in an Instant Pot: the presoak method and the no-soak method. Here’s how to nail each:
Pre-Soak Method
If you have the time to pre-soak your grains, this method yields a smoother, less crunchy texture. Simply cover a cup of barley with water in a large bowl or pot for up to 24 hours. The grains will soften up and the water will turn cloudy. Be sure to discard the soaking water and rinse the grains before cooking them in the Instant Pot.
After soaking, place the barley in the Instant Pot with 1 ¼ cups of water. Cook on high pressure for 10 minutes, then let the pressure release naturally for 5 minutes and finish with a quick pressure release.
No-Soak Method
The no-soak method to making Instant Pot barley is great when you’re short on time or didn’t plan ahead!
All you need to do is combine the barley with 2 cups of water and salt in the Instant Pot and cook on high pressure for 22 minutes. When the cook time ends, let the pressure release naturally for 10 minutes, then finish with a quick pressure release. Remove the lid and enjoy!
Frequently Asked Questions about Making Instant Pot Barley
Barley is a tasty substitution for any of your favorite grains. It’s delicious instead of rice, quinoa or farro as a side dish to meat or vegetables. It’s also a great base for burrito bowls or a filling for tacos. You can even toss it into a salad for extra heft.
It also makes a healthy breakfast. To turn your barley sweet, swap the water for apple juice and add cinnamon. You can serve it with a dollop of yogurt or a drizzle of cream. Yum!
Yes! This grain is a fantastic blank canvas to add your favorite flavorings. You can swap out some or all of the water with broth to infuse the grains with flavor as they cook. Or add any dried spices, sauteed veggies (like onions and peppers), or fresh herbs.
Keep leftover cooked barley in an airtight container in the fridge for up to four days. It’s great cold on a salad, or you can reheat it in the microwave.
Yes, barley freezes well. Store individual servings in containers or airtight bags in the freezer for up to six months. Thaw the grains overnight in the fridge, then enjoy hot or cold.
MORE Instant Pot Grain Recipes
Try these easy and delicious recipes featuring grains made in an Instant Pot:
- Roasted Cauliflower Barley Risotto is a soft and creamy take on classic Italian risotto with extra texture from barley, cooked up quick in an Instant Pot.
- Beef & Barley Soup is a rich and brothy dish packed with fiber from barley and vegetables.
- Breakfast Quinoa is a sweet and satisfying breakfast porridge made with nutty quinoa.
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How to Make Barley in an Instant Pot
Ingredients
- 1 cup pearled barley rinsed well and drained
Soak Method
- 1 1/2 cups water for soaking
- 1 1/4 cups water for cooking
- 1/2 teaspoon salt optional
No-Soak Method
- 2 cups water
- 1/2 teaspoon salt optional
Instructions
Soak Method
- In a large bowl, add barley and 1 1/2 cups water and soak for 6 to 12 hours. (Do not soak for more than 24 hours.)
- Use a fine mesh strainer to drain the soaked barley, then transfer the soaked barley to the inner cooking pot. Add 1 1/4 cups water and salt (if using) and ensure the barley is in an even layer.
- Lock the lid in place. Select High Pressure and a 10 minute cook time. When the cook time ends, allow the pressure to release naturally for 5 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Gently fluff the barley, then serve.
No-Soak Method
- In the pressure cooking pot, add the barley, 2 cups water, and salt (if using), and gently stir to ensure the barley is in an even layer.
- Lock the lid in place. Select High Pressure and a 22 minute cook time. When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Gently fluff the barley, then serve.
Notes
Nutrition
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I meant to say “I only USE regular (not pearled or par-cooked) barley.”
I only used regular (not pearled) barley, can I cook it the same way but perhaps longer?
Yes that would be perfect. I’d start with adding 5 minutes to the cook time and then adjust from there to your tenderness! We’d love to know what cook time you settle on, and we’ll add a note to the recipe!
In the “Ingredients you need” you specify “regular (not pearled or par-cooked) barley. However the recipe says pearled barley. Which should I be using?
Ack, great catch! We used Bob’s Red Mill pearled barley for this recipe. I’ll update the post.