Step 1

Add the barley (1 cup), water (2 cups), salt (1/4 teaspoon), and olive oil (1 tablespoon) to your pressure cooker. Stir together.

Step 2

Make sure the vent is set to "sealed." Cover the pressure cooker and set the pressure to manual, high, for 20 minutes.

Step 3

When the time is up, quick release the pressure by using a wooden spoon (or something similar) to change the vent from "sealed" to "venting."

Step 4

Once the float valve has depressed and it's safe to open, open the pressure cooker and fluff barley with a fork.