Instant Pot Mushroom Barley Risotto
This is a great dinner to use good produce and healthy grains
Equipment
- Instant Pot Ultra
Ingredients
- 2 tbsp olive oil
- 1 Medium Onion
- 8 oz Baby Belle Mushrooms
- 8 oz Exotic Mushrooms
- 1 tps Salt or to taste
- .75 tps pepper or to taste
- 2 cups Pearl Barley
- 3 cups Vegetable Stock
- 1 cup Wine
- 5 oz Fresh Spinach Optional
- 1 bunch Fresh Kale Optional
- Parmesan Optional
Instructions
- Using the saute setting, heat olive oil.
- Dice onions and garlic and saute for 4 minutes.
- Chop mushrooms to no larger than 1 inch in size and add to Instant Pot. Season with salt, pepper, and Italian seasoning. About 4-5 minutes.
- Once mushrooms have cooked down, add the Barley. Saute for 2 minutes so barely has a chance to warm. If using kale, add now.
- Add vegetable stock/wine and mix everything together.
- Set Instant Pot to Pressure Cook and cook on high for 20 minutes. Release pressure when the timer finishes. Mix spinach in here to wilt.
- Finish with optional Parmesan before serving.
Notes
This can be done on the stove top if you do not have an Instant Pot. It takes about 45 minutes to cook Barley on the stove, keep an eye on it because it will burn the bottom of your pot if you're not paying attention.
Instead of wine, try left over French Onion Soup!
Check out the tutorial on how to make your own vegetable stock.