Pressure Cooker Roasted Cauliflower Barley Risotto
Roasting cauliflower brings out it’s natural sweetness, and I’ve combined it with a good-for-you, high in fiber pressure cooked barley risotto.
Recently, a sweet Pressure Cooking Today reader, Marci, emailed me and told me “I love your website so much. I even bought that new cooker you posted about. I love having 2 around.” 🙂 She also said she saw a barley risotto recipe online that she wanted to convert to a pressure cooker recipe.
She asked if I thought it would make a good pressure cooker recipe and asked for suggestions on how to convert it. I gave her a couple of suggestions and she made it, but was disappointed with the results because the barley just wasn’t creamy enough.
Making Roasted Cauliflower Barley Risotto in an Instant Pot
So I used the information Marci sent me about the cook time and how much liquid she used as a starting point to create this recipe. I increased the cooking time, used less liquid, and roasted cauliflower instead of pan frying it to add more flavor to the dish. Roasting vegetables brings out the sweetness of the vegetables, because they caramelize as they cook.
The addition of butter and Parmesan cheese upped the creaminess and boosted the flavor of the risotto.
Using barley instead of arborio rice in risotto, you’ll never get the same light smooth texture. My roasted cauliflower barley risotto still had some chewy to it, like a brown rice would, but the sauce was creamy, flavorful and delicious.
If you’re trying to eat healthier and add more fiber to your diet, give this recipe a try. It was a hit at my house.
Roasted Cauliflower Barley Risotto
- 1 small head cauliflower
- 3 tablespoons olive oil, divided
- salt and freshly ground black pepper
- 1/2 cup freshly grated Parmesan, divided
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 cup pearl barley
- 3 cups vegetable or chicken broth
- 2 springs of thyme
- 1 tablespoon butter
- 2 tablespoons chopped fresh parsley
Preheat oven to 425°. Cut cauliflower into small florets. Toss cauliflower florets with olive oil in a Ziploc bag. Season well with salt and pepper. Line a baking sheet with tin foil and spread cauliflower on baking sheet.
Roast until almost tender, about 20 minutes, tossing every 10 minutes. Sprinkle cauliflower with 1/4 cup grated Parmesan, and roast until cauliflower is tender, approximately 5 minutes more.
While cauliflower is roasting, select Sauté and heat 1 tablespoon oil in pressure cooker pot. Sauté the onion until tender, approximately 5 minutes. Add garlic and sauté for an additional minute.
Add barley, broth and thyme to the cooking pot. Cover and lock lid in place. Select High Pressure and 25 minutes cook time. When timer beeps, turn off and use a quick pressure release.
Select Sauté and cook uncovered, stirring often until barley is tender and liquid is reduced until it’s thick and creamy. (The cauliflower will absorb some of the liquid when you add it.) Remove thyme stems.
Mix in butter and 1/4 cup Parmesan until blended. Mix in roasted cauliflower and fresh parsley. Add salt and pepper to taste. Serve immediately topped with additional grated Parmesan cheese.
Have made this multiple times; it is an excellent recipe. I have also added chopped ham to it as well as some additional veggies for a great casserole dinner!
That’s great to hear – thanks Jeannie!
Any thought on how to make this dairy free?
Hi Nelson – I would omit the Parmesan and butter and use additional olive oil as needed.
I’m assuming this recipe is designed for the 6 ounce InstantPot and should be halved for the DUO Mini?
Hi Hayley – I would probably halve it for the DUO Mini.
do you have a regular crockpot recipe for this same dish? It sounds amazing.
Hi Kari – I don’t have a crockpot recipes, but here’s a link to the stove top recipe https://naturallyella.com/cauliflower-barley-risotto/
Just a suggestion, but try roasting the onion along with the cauliflower. It too caramelizes and gives the end product a deeper flavor.
Hi Julia – thanks for sharing that tip!
Used this recipe as inspiration tonight – except I used farro and roasted butternut squash! I was worried the farro wouldn’t release enough starch and threw in a handful of orzo after releasing pressure. With some extra salt (I used homemade turkey stock that was unsalted) it was super delicious with some sous vide chicken. Will definitely make it again!
Wow – sounds like a great meal Stephanie! Thanks for sharing your changes.
Made the risotto per directions. Thought it was bland. I think I would use a cheddar type cheese. The next day I topped it with “pico de galo” and it was very good. Just needed a little something extra in my opinion. I think the green unions are a good idea as well.
Thanks for the comment Mary. What type of cheese did you use in the recipe?
Some mild bagged cheese. I gave some to my friend and she ate hers cold and loved it.
I can buy freshly grated cheese in a blend of three Italian cheese. Should have used them.
Next time around! Thanks for your reply.
Looks wonderful! I like every single thing in this dish. By chance, did you ever try it with hulled barley? I try to stick with whole grains as much as possible and was wondering if you had any suggestions if I were to use hulled instead of pearled. I’m not sure it would really work as I’d probably lose some of the creaminess and it might be like a delicious grain salad instead. Anyway, great looking recipe. Thanks!
Hi Erin – I haven’t tried it with hulled barley. If you try it let me know.
This sounds so good, and great photos in this post too!
I had a head of cauliflower I wanted to use up so I prepped and put it in the oven to roast. Then I realized I was out of barley! So I improvised with 1 1/4 cup of quinoa as a substitute (I cooked it on high pressure for 1 minute and did a natural pressure) and it was delicious! It was really tasty and my kids liked it too!
Hi Heather – I love that you improvised and used quinoa. Thanks for letting me know you enjoyed it!
Had to stop back in and let you know I made this to go with our pork chops tonight-oh my gosh AMAZING. I stayed true to the recipe-just added a touch more Parmesan at the end and about 1/4 cup of thinly sliced green onions got stirred in just before serving because I had them to use up. They added a nice second level of onion flavor. Both Bob and I LOVED this….I’ll be making this a lot.
Thank you Barbara and Marci too!
How great that you made it already. I’m so glad you and Bob loved it! Your additions sound great.
That looks so good-another thing I have yet to try cooking in the pressure cooker-barley. But I will now! This is our kind of side dish.
Thanks Carol – definitely give it a try!
I never make these sort of comments but I have to say ‘yum’ – that looks/sounds really good!
Thanks Renee! I’m so glad you took the time to make a comment 🙂