Step 1

Place the barley, salt and water (or stock) in the InstantPot and stir to combine. Add the lid with the vent set to the “sealed” position.

Step 2

Cook at manual high pressure for 20 minutes. When cooking time is up, manually release the pressure.

Step 3

When you are able to open the lid, drain any excess liquid in the pot by running the barley through a fine mesh strainer. Fluff cooked barley with a fork before serving.

Step 4

In a large pot, bring water and salt to a rolling boil. Add barley and reduce heat so the water is at a gentle boil. Cook uncovered for 30 minutes, or until tender.

Step 5

Drain any excess liquid in the pot by running the barley through a fine mesh strainer. Fluff cooked barley with a fork before serving.