Mushroom-Barley Pilaf

I used to make a similar dish almost thirty years ago. Why I stopped making it, I don’t know, but I’m glad I have a pressure cooker for this dish, because it sure cuts down on the time, the babysitting, and the cooking water frothing all over the stove when I forgot about it. This dish is great eaten hot as a side dish with vegetables, or cold, mixed with chopped cucumbers, onions, and tomatoes as a salad.

Active Time: 10 minutes

Function: Sauté (Normal); Manual (High)

Release: Natural + Quick

Total Time: 45 minutes

Egg-Free, Nut-Free, Dairy-Free, Vegan • 10 Ingredients or Less • SERVES 6

• 2 tablespoons butter or vegetable oil
• ½ cup diced onion
• 2 cups chopped button or cremini mushrooms
• 1 cup pearled barley
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 cup water
• 1 to 2 tablespoons red wine vinegar or fresh lemon juice
• ¼ cup chopped fresh parsley

1. Select SAUTÉ/NORMAL on the Instant Pot. When the pot is hot, add the butter. Once the butter is melted, add the onion and stir for about 30 seconds. Add the mushrooms and stir to coat. Add the barley, salt, pepper, and water. Select CANCEL.

2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 15 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick-release any remaining pressure.

3. Stir in the vinegar and parsley and serve.