Step 1

Rinse hulled barley in a mesh sieve. Drain well.

Step 2

Put the well drained barley into the inner insert of your Instant Pot.

Step 3

Add water, or stock, salt and bay leaf, if using.

Step 4

Close the lid and make sure the valve is set to “sealing”.

Step 5

Set the Instant Pot to Multigrain function for 23 minutes.

Step 6

Once the time is up, allow the pressure to release naturally for at least 15 minutes, and then carefully turn the valve to venting. Once the pin drops, carefully open the lid.

Step 7

Fluff the barley with a wooden spoon, or fork. Don't worry if you see some water, you can either drain it, or leave it as is. I usually leave it as is.

Step 8

Stir in olive oil or butter to taste.