Barley Water Recipe (Stovetop and Instant Pot)

Name: Barley Water Recipe (Stovetop and Instant Pot)
Prep time: 4 h 5 min
Cook time: 20 min
Total time: 4 h 25 min
Yield: 3 serving
Ingredients: ¼ cup pearl barley; 5 cups water; 3 teaspoons lemon juice; 3 tablespoons raw sugar; rock salt

User Reviews

5.0

63 reviews

Excellent

Prep Time
4 hrs 5 mins
Cook Time
5 mins
Total Time
4 hrs 25 mins
Servings
3
Calories
108 kcal
Course
Drinks
Cuisine
International

Barley Water Recipe (Stovetop and Instant Pot)

Chad Simpson

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This Barley Water recipe is a healthy, cooling drink loaded with nutrients and made with barley, water, lemon juice and sweetener of choice. Excellent for the body during summer, this beverage hydrates, nourishes, detoxes and cools. I'll show you how easy it is to make this ancient healing elixir at home!

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Ingredients

Servings

¼ cup pearl barley or hulled barley - 50 grams; check point no 1 & 2 in notes below for cooking hulled barley
5 cups water for Instant Pot - check instructions for other methods
3 teaspoons lemon juice or as needed
3 tablespoons raw sugar or as required - optional
rock salt (edible and food grade) as required - optional

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Instructions

Prep barley

First take the barley grains in a plate and pick, discard if any stones in them.
Rinse the grains in a strainer for a couple of times. Next, there is the option to soak the grains for 4 to 5 hours or overnight. (See notes)

Cook barley

Next, proceed based on your cooking method:1. Instant Pot: Add the prepared grains to the steel pot of the IP. Pour in 5 cups of drinking water. Barley grains increase in volume a lot, so you may need to add more water while cooking. If you prefer a more concentrated barley water, only add 4 cups.2. Pan on a stovetop: Add barley grains to a large pot with a tight fitting lid. Add 4 cups water. 3. Stovetop Pressure Cooker: Use at least a 3 to 4-litre pressure cooker as the water bubbles and froths while cooking. Add 4 to 4.5 cups water.
Cook the soaked pearl barley.1. Instant Pot: Seal the lid and position the pressure release valve to sealing position. Press the pressure cook/manual button and pressure cook on high pressure for 20 minutes. When you hear the beep sound after the cooking is complete, wait for 10 minutes and then do a quick pressure release. After all the pressure and steam is released then only remove the lid. 2. Pan on a Stovetop: Place the cover on the pot and cook for 30 to 35 minutes. 3. Stovetop Pressure Cooker: Cook for 12 to 15 minutes (or for 8 to 9 whistles) on medium-heat. After the cooking is complete, when the pressure falls naturally in the cooker, then only open the lid.
You will see a cloudy, opaque water and the barley grains all plumped and softened.

Strain and flavor

Let the water cool enough to handle. Strain the grains from the water using a mesh strainer. Lightly press the grains with the back of a spoon to extract the most water.
Add lemon juice according to your taste preferences. Finally, add your sweetener of choice or omit the sweetener. Stir to combine. (For more flavoring ideas, read the notes below)

Serving suggestions

Pour in glasses and serve. You can serve barley water warm or cool depending on your preference. Feel free to garnish with some mint leaves if you like. Refrigerate any leftovers for a day only.

Notes

Soaking: If you are using hulled barley, soaking overnight will reduce the cook time needed. Soaking also reduces the phytic acid in the barley (pearl or hulled), which reduces the incidence of flatulence in many individuals.
Cooling quicker: Remove the steel pot from the IP after cooking if you want to cool the water faster.
Servings: This recipe with the Instant Pot method makes about 3 servings (roughly 4.25 cups in the Imperial system) of water. I recommend adding about 1 teaspoon lemon juice for 1 glass of barley water. I also like to add raw sugar, but you can add rock sugar, honey, maple syrup, coconut sugar, palm sugar, date syrup or jaggery instead.
If you are in need of an electrolyte boos
t, you can also add a bit of black salt or edible and food grade rock salt. Just be sure to mix it until the salt dissolves.
If you want to add more flavor, feel free to experiment here! You can add a bit of ground cardamom, cumin, cinnamon, or any of your favorite herbs or spice. You can also add some ginger juice, orange juice, or mint juice.
If you want to add more flavor, feel free to experiment here! You can add a bit of ground cardamom, cumin, cinnamon, or any of your favorite herbs or spice. You can also add some ginger juice, orange juice, or mint juice.
NOTE: While some folks like to keep the cooked barley to eat as a porridge with water or milk, I personally don't love the consistency. After the cooking and pressing, the grains become too mushy for my taste. Since I do not like to throw away food, I feed it to the birds. It is also entirely compostable.
NOTE: While some folks like to keep the cooked barley to eat as a porridge with water or milk, I personally don't love the consistency. After the cooking and pressing, the grains become too mushy for my taste. Since I do not like to throw away food, I feed it to the birds. It is also entirely compostable.
Soaking: If you are using hulled barley, soaking overnight will reduce the cook time needed. Soaking also reduces the phytic acid in the barley (pearl or hulled), which reduces the incidence of flatulence in many individuals.
Cooking hulled barley: If using soaked hulled barley, pressure cook on high pressure for 30 to 35 minutes in the Instant Pot, 40 to 45 minutes in a pan/pot on the stovetop and 25 minutes in a stovetop pressure cooker on medium heat.
Cooling quicker: Remove the steel pot from the IP after cooking if you want to cool the water faster.
Servings: This recipe with the Instant Pot method makes about 3 servings (roughly 4.25 cups in the Imperial system) of water. I recommend adding about 1 teaspoon lemon juice for 1 glass of barley water. I also like to add raw sugar, but you can add rock sugar, honey, maple syrup, coconut sugar, palm sugar, date syrup or jaggery instead.
More flavorings and seasonings: If you are in need of an electrolyte boost, you can also add a bit of black salt or edible and food grade rock salt. Just be sure to mix it until the salt dissolves. If you want to add more flavor, feel free to experiment here! You can add a bit of ground cardamom, cumin, cinnamon, or any of your favorite herbs or spice. You can also add some ginger juice, orange juice, or mint juice. NOTE: While some folks like to keep the cooked barley to eat as a porridge with water or milk, I personally don't love the consistency. After the cooking and pressing, the grains become too mushy for my taste. Since I do not like to throw away food, I feed it to the birds. It is also entirely compostable.

Nutrition Information

Show Details

Calories 108kcal (5%) Carbohydrates 25g (8%) Protein 2g (4%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 22mg (1%) Potassium 55mg (2%) Fiber 3g (12%) Sugar 12g (24%) Vitamin A 4IU (0%) Vitamin B1 (Thiamine) 1mg Vitamin B2 (Riboflavin) 1mg Vitamin B3 (Niacin) 1mg Vitamin B6 1mg Vitamin C 2mg (2%) Vitamin E 1mg Vitamin K 1µg Calcium 18mg (2%) Vitamin B9 (Folate) 5µg Iron 1mg (6%) Magnesium 18mg Phosphorus 37mg Zinc 1mg

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 108 kcal

% Daily Value*

Calories	108kcal	5%
Carbohydrates	25g	8%
Protein	2g	4%
Fat	1g	2%
Saturated Fat	1g	5%
Sodium	22mg	1%
Potassium	55mg	1%
Fiber	3g	12%
Sugar	12g	24%
Vitamin A	4IU	0%
Vitamin B1 (Thiamine)	1mg
Vitamin B2 (Riboflavin)	1mg
Vitamin B3 (Niacin)	1mg
Vitamin B6	1mg
Vitamin C	2mg	2%
Vitamin E	1mg
Vitamin K	1µg
Calcium	18mg	2%
Vitamin B9 (Folate)	5µg
Iron	1mg	6%
Magnesium	18mg	5%
Phosphorus	37mg
Zinc	1mg