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Add water and barley to the Instant Pot. Lock the lid in place and check that the pressure valve is closed.
Set high pressure cook for 20 minutes.
When the pressure cook time ends, allow the Instant Pot to release the pressure naturally for 10 minutes. Then carefully open the pressure valve to allow the rest of the pressure and steam to release.
Set the IP on saute and add the remaining ingredients. Stir frequently and heat just long enough to heat the porridge all the way through.
Place 4 cups of water and barley in a medium saucepan on top of the stove over high heat and heat to a boil. When it boils, reduce to low heat and cover with a lid.
Cook for 25-30 minutes or until barley is tender. If excess water remains, drain it off. Add the milk, spices, raisins and nuts and let cook for 5 minutes. Serve it up.