Barley pilaf made in under 30 minutes in the Instant Pot with delicious seasonal vegetables and pearl barley. This wholesome, plant-based, simple barley pilaf recipe is a wonderful addition to meal preps.

Why you'll love this recipe

• High in fiber: Barley is a whole grain that's loaded with fiber. It'll keep you full longer and help decrease the hunger pangs.
• Nutritious: This plant-based one-pot pilaf recipe is loaded with healthy veggies. This is a great, nutrition-packed meal for any day!
• Easy recipe: You can make it with simple ingredients in under 30 minutes in the Instant Pot
• Delicious: The slightly chewy texture of barley and the mild nutty flavor make this dish a delicious combo of texture and flavors.
• Readily customizable: You can add more vegetables and fresh herbs of your choice to make this pearl barley pilaf your own.

Ingredients & substitutions

Find the Ingredients with actual measurements at the bottom of the post. The list below is just a reference.

• Barley: Pearl barley is what we used. It cooks faster than hulled barley because its outer bran layer and hull have been polished off. If you want, you can use hulled barley (cook time will increase, read the "expert tips" below.
• Aromatics: Yellow onion and garlic. Adds a layer of robust flavor to this recipe.
• Vegetables: Bell pepper (green, orange, yellow, or red), green peas. You can add extra vegetables like mushrooms, corn etc.
• Raisins: Add a subtle sweetness to the recipe. You can also throw in some chopped cashews for added crunch and texture.
• Seasonings: Crushed black pepper and salt. We love the simple flavor profile of this one-pot meal. You can also add some extra flavor by adding ¼ teaspoon dried oregano, chives, or Italian seasoning.
• Cooking fat: Extra virgin olive oil or avocado oil. You can also use extra virgin coconut oil.
• Liquid: Vegetable stock. Or water + better than bouillon vegetable base.

Method

Find the detailed step by step recipe along with measurements + Video at the bottom of the post.

Step #1 Sauté & deglaze pot

• Sauté aromatics: Set the Instant Pot on sauté mode on high heat setting. Add oil, and when the oil becomes hot, gently release the onion, garlic, and bell pepper, and sauté until the onion becomes soft.
• Deglaze pot: Add the barley, seasonings, and water+B2B mixed (mixed together) or veggie stock. Deglaze the pot very well by scraping the sides and the bottom of the pot with the help of a spatula. This will help loosen any stuck food particles and prevent the burn error. Cancel the sauté mode.

Step #2 Pressure cook & serve

• Pressure cook: Secure the lid of the Instant Pot and pressure cook on high pressure for 20 minutes, followed by 10 minutes natural pressure release. Then, release the rest of the pressure manually. Open the lid carefully.
• Rest & serve: Add the golden raisins and the green peas and give a good stir. You might notice some excess moisture. Allow the pilaf to rest for 15 minutes before serving. The resting time will help the barley to absorb any excess moisture and become fluffy. Garnish with your favorite chopped fresh herbs and a squeeze of fresh lemon juice, and enjoy the pilaf!

Expert Tips

• Fluffy grain: Allow 5 minutes natural pressure release for a fluffy barley pilaf recipe. Then, release the rest of the pressure manually.
• Extra protein: You can add cooked chickpeas or garbanzo beans along with the other veggies, and then pressure cook the pilaf. This will add a protein boost instantly.
• Fresh herbs: Add freshly chopped parsley or cilantro for a flavor boost.
• Tart flavor: Squeeze out about 2 tablespoons of fresh lemon juice and add it to the pilaf before serving. Toss well.
• Add crunch: Roughly chopped cashews will add a perfect crunch to this wholesome recipe.

How to serve

You can serve this healthy pilaf recipe with any soup of your choice, stir-fry tofu side dish, or these instant pot steamed veggies for a complete meal:

• Instant pot steamed broccoli.
• Instant pot steamed carrots.
• Instant pot green beans without steamer basket.
• Instant pot beets.

Leftovers & storage

Fridge: You can store this pearl barley pilaf recipe for 5 days in the refrigerator. Use air-tight glass containers.

Freezer: Freeze the pilaf in heavy-duty, freezer-safe glass containers for up to 2 months. Thaw overnight in the fridge and then reheat.

Reheat:

• Microwave oven: Heat the delicious pilaf in a microwave-safe bowl until warm or hot.
• Instant pot: You can heat it in the instant pot on the sauté function. Stir it often to prevent burning.
• Stove-top: Set a pan on medium-high heat on the stove top. Add the pilaf to the pan, stir often to reheat and prevent burning.

One-pot meals you might like

• Instant pot brown rice and vegetables.
• Coconut brown rice instant pot.
• Instant pot buckwheat porridge.
• Instant pot Moroccan couscous.
• Easy cowboy cavier with avocado.

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I LOVE HEARING FROM YOU! If you try this barley pilaf recipe, please let me know! Leave a comment and rate it below. I would love to hear how it turned out for you, or any changes you make.