Instant Pot Barley Risotto

4 servings


10 minutes

active time

38 minutes

total time


1 tablespoon olive oil (, see note 1)

1 onion (, medium size, finely minced, about ⅔-1 cup)

8-10 baby portobello mushrooms (, sliced, about 1 cup, see note 2)

1 tablespoon soy sauce (regular)

1 cup pearl barley (, uncooked, rinsed)

2 cups vegetable stock

1 cup water (, see note 3)

1 teaspoon dried thyme

¼ teaspoon salt (, or to taste)

⅛ teaspoon black pepper (, or a generous pinch)

1 tablespoon butter (, or to taste,, 15 grams, optional)

¼ cup parmesan cheese (, finely grated, see note 4)

1 tablespoon fresh flat leaf parsley (, or to taste, finely chopped)


Turn on the instant pot and press SAUTE. Pour in olive oil and add minced onion. Saute for 3 minutes, stirring once or twice.

Add sliced mushrooms and saute for about 3 minutes, again stirring from time to time. Add soy sauce and stir.

Cancel SAUTE. Add barley, stock, water, thyme, salt and pepper and stir well. Cover it with a lid and lock it into its position. Turn the steam release valve to SEALING and press PRESSURE COOK (or MANUAL) and adjust the timer to 20 minutes. Make sure to pressure cook on high.

When the time is up, wait 5 minutes before releasing the pressure manually by turning the valve to VENTING (be careful - the steam is hot). When the pin drops, open the lid (see note 7) and stir in butter, parmesan and parsley.

Best enjoyed warm!


Serving Size



319 kcal

Total Fat

9 g

Saturated Fat

4 g

Unsaturated Fat


Trans Fat

1 g


12 mg


1017 mg

Total Carbohydrate

51 g

Dietary Fiber

11 g

Total Sugars

7 g


12 g

4 servings


10 minutes

active time

38 minutes

total time
Start Cooking