How to Cook Pearl Barley (3 Ways)
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How to Cook Pearl Barley (3 Ways)
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Find out how to cook pearl barley on the stovetop, in the Instant Pot, or the slow cooker. Pearled barley has been trending because it has a type of soluble fiber (beta-glucan) that can help you feel fuller and may aid with weight loss, lower cholesterol, and improve insulin resistance.
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Ingredients
- 1 cup pearl barley if you prefer, use hulled barley and follow this recipe. However, it may take about 40-50 minutes to cook on the stovetop and 23-25 minutes on the Instant Pot
- 3 cups water or vegetable or chicken broth for a more flavorful barley. Use only 1 ½ to 2 cups if cooking it in the Instant Pot.
- table salt about ½ to 1 teaspoon, depending on how salty your broth is. If using water, use 1 teaspoon salt
Instructions
- BEFORE COOKING: Barley is a healthy grain with a nutty flavor. Before cooking, rinse pearl barley to remove any dirt or debris. There is no need to soak it! However, if you are using hulled barley, soak 1 cup of dry hulled barley in 3 cups of cold water in a large bowl for a few hours or overnight in the fridge. Drain and rinse the barley before cooking.
Stovetop Method
- Add the broth (or water) and salt to a medium pot. Bring to a boil over high heat.
- Then, add the pearl barley, cover, and reduce the heat to medium-low. Let it simmer for 25-30 minutes or until most liquid is absorbed and the barley is tender with a slightly chewy texture.
- Using a fork, fluff the pearl barley and garnish with any chopped fresh herb such as parsley or chives.
In the Instant Pot
- Add the barley, broth, and salt to the pot. Lock the lid and turn the valve to seal.
- Set the pressure manually to high and cook for 18-20 minutes (23-25 minutes for hulled barley).
- Let the pressure naturally release for 15 minutes, or until safe to open.
- Drain any excess cooking liquid, fluff with a fork, and serve.
In The Slow Cooker
- Add the pearl barley, water/broth, and salt to a slow cooker. TIP: If needed, add more water to fully cover the barley!
- Lock the lid and cook on LOW for 6-8 hours, or until tender. Drain any excess liquid and fluff with a fork.
Notes
- How to Store
- How to Store
- Store cooked barley in an airtight container in the fridge for up to 3 days.
- Freeze for 1 month.
- To reheat, thaw the barley in the refrigerator overnight and then reheat it in a saucepan with a few tablespoons of water, cover, and warm over medium-high heat for a few minutes until heated through.
- Store cooked barley in an airtight container in the fridge for up to 3 days.
- Freeze for 1 month.
- To reheat, thaw the barley in the refrigerator overnight and then reheat it in a saucepan with a few tablespoons of water, cover, and warm over medium-high heat for a few minutes until heated through.
Nutrition Information
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Calories
162.8kcal
(8%)
Carbohydrates
33.8g
(11%)
Protein
5.7g
(11%)
Fat
1.1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
0.1g
Sodium
5.5mg
(0%)
Potassium
207.9mg
(6%)
Fiber
8g
(32%)
Sugar
0.4g
(1%)
Vitamin A
10.1IU
(0%)
Calcium
15.2mg
(2%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 1628 kcal
% Daily Value*
| Calories | 162.8kcal | 8% |
| Carbohydrates | 33.8g | 11% |
| Protein | 5.7g | 11% |
| Fat | 1.1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 5.5mg | 0% |
| Potassium | 207.9mg | 4% |
| Fiber | 8g | 32% |
| Sugar | 0.4g | 1% |
| Vitamin A | 10.1IU | 0% |
| Calcium | 15.2mg | 2% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
6 reviews
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