Barley: Instant Pot and Stovetop Cooking Guide

I love the nutty flavor and the chewy, toothsome texture of perfectly cooked barley. The Instant Pot reliably delivers that texture every time, making barley one of my favorite grains for salads, buddha bowls, and meal-prepped lunches. It freezes well, too, so I usually cook extra and store portions for quick additions to soups and stews.

The recipe below gives straightforward Instant Pot instructions for pearl and hulled barley. Stovetop directions are included as an alternative. Read on for tips about barley types, water ratios, storage, and ideas for using cooked barley.

Pearled barley vs hulled barley

Pearled barley (or pearl barley) has the outer hull and some of the bran layers removed, and it cooks more quickly and has a softer texture. Hulled barley retains the bran layer and is a true whole grain; it takes longer to cook and yields a chewier texture.

There is also quick-cooking barley, which is partially pre-cooked for faster preparation, and hull-less barley, a barley variety whose hull is easier to remove without major bran loss.

Barley to water ratio

Two main methods determine the best water-to-barley ratio:

• Absorption method (no draining): Measure water so the barley absorbs it all. For pearl barley in an electric pressure cooker, I use 2 cups of water per 1 cup of pearl barley. For hulled barley, increase to 2½ cups water per cup of barley.
• Boil-and-drain method: Use plenty of water, cook, then drain off excess. For the stove, a common approach is about 4 cups of water per 1 cup of pearl barley; after cooking you drain away what remains.

Both techniques work. The absorption method avoids dirtying a sieve and is great for set-and-forget appliances like the Instant Pot, while the boil-and-drain method reduces the risk of sticking or overcooking on the stove and makes it easier to control texture by tasting as you go.

How to cook barley in an Instant Pot

Cooking a large batch of barley in the Instant Pot is efficient and low-effort. I usually rinse store-bought barley briefly to remove any powdery residue—this helps keep grains separate when cooked.

Ingredients (yields roughly 3 cups cooked):

• Barley: 1 cup pearl barley (or hulled barley—see notes)
• Water: 2 cups for pearl barley; 2½ cups for hulled barley
• Olive oil: 1–2 teaspoons to help prevent a clogged pressure release and add flavor (or use unsalted butter)
• Salt: ½ teaspoon, or to taste; optional if preferred unsalted

Steps to cook barley in an Instant Pot:

• Rinse the barley under cold water to remove dust or powder and drain.
• Place barley, measured water, oil, and salt into the Instant Pot insert and stir to combine.
• Lock the lid and set the vent to sealing.
• Pressure cook on high for 20 minutes for pearl barley. For hulled barley, increase to 30 minutes.
• Allow a natural pressure release for 10 minutes, then carefully finish with a quick release if needed.
• Open the lid and fluff the barley with a fork before serving or storing.

How to cook barley on the stove

Stovetop cooking offers more control and the opportunity to taste as you go. This is especially useful if you are unsure whether your barley is pearled or hulled.

Prepare the ingredients

Rinse the barley briefly, then combine 1 cup barley with about 4 cups of water and 1 teaspoon salt in a large pot. Barley foams early in cooking, so use a roomy pot.

Bring it to a boil

Bring the pot to a rolling boil over medium-high heat, watching for foam. Reduce heat once boiling.

Simmer the barley

Lower the heat, cover, and simmer. Start checking pearl barley after about 20 minutes for tenderness. Hulled barley typically takes closer to 40 minutes. Test every 5 minutes until the grains are tender but still retain a chewy bite.

Drain the cooked barley

If excess water remains, drain the barley through a sieve. If you plan a cold salad, rinse briefly under cold water to cool and separate the grains.

How to use cooked barley

• Herbed barley: Stir chopped spring onions and fresh herbs (parsley, cilantro, mint) into warm barley, drizzle with olive oil and lemon.
• Barley salad: Substitute barley for quinoa or bulgur in grain salads for more chew and fiber.
• Buddha bowls: Use barley as the grain base and top with roasted vegetables, beans, nuts, seeds, and a dressing.
• Add to soup: Frozen cooked barley can be added straight to soups and stews to bulk them up.
• Alternative to rice: Serve barley alongside stews or saucy dishes instead of white or brown rice.
• Sauced grains: Stir through a spoonful of pesto or a flavorful sauce to make a quick side or main.

How to store cooked barley

Let cooked barley cool to room temperature, then seal in an airtight container and refrigerate for 3–4 days. For longer storage, freeze in portioned airtight containers for up to two months. Reheat from frozen or add directly to soups and stews.