Barley is a delicious grain that is frankly underrated, barely receiving the attention and praise it deserves. It has a desirable chewy texture, as well as a nutty flavor that can be incorporated into a variety of dishes. It’s also a nutrient-dense and healthy meal option, containing plenty of fiber and a variety of trace minerals.
We definitely recommend trying a barley recipe, and in case you have no idea how to cook it, we have provided a guide for several cooking methods. Also, pay attention to our timing guidelines in order to guarantee the best possible results with your recipe.
Barley Nutrition Facts
Tips for Cooking Barley
We have provided a number of tips below to help you get the best results when cooking barley:
Buying barley – It’s best to buy barley in bulk bins at places like Whole Foods, where the supply is guaranteed to be fresh. Before cooking, give the barley a short rinse underneath running water. This is important to remove any dust or debris, as with all bulk grains. Prepackaged barley in boxes or plastic bags can also be found in any well-stocked grocery shop.
Ideal timing – The appropriate cooking time for barley recipes is typically based on the cooking method. Pay attention to the timing guidelines we’ve recommended in the table below in order to get the best possible results.
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Cooking Time for Barley
Keep the following timing guidelines in mind when cooking barley because they are necessary to achieve desirable results:
| Cooking method | Cooking time |
| Stovetop method | 35 minutes for pearl barley; 50 minutes for pot barley |
| Oven-cooking method | 35 minutes for pearl barley; 50 minutes for pot barley |
| Instant pot method | 20 minutes for pearl barley; 25 minutes for pot barley |
Pot and Pearl Barley
Ingredients
For Stovetop Absorption Barley
- 1 cup pearl or pot barley, rinsed and drained
- 3 cups water or stock
- pinch of salt (or to taste)
For the Stovetop Pilaf Barley
- 1 tablespoon of olive oil
- ¼ medium onion, thinly sliced
- 1 garlic clove, minced
- 1 cup of pearl or pot barley, rinsed and drained
- 2 thyme sprigs or 1 bay leaf (optional)
- 3 cups of water or stock
- pinch of salt (or to taste)
For Oven Baked Barley
- 1 cup of pearl or pot barley, rinsed and drained
- 3 cups of hot water or stock
- pinch of salt (or to taste)
For Instant Pot Fluffy Barley
- 1 cup of pearl or pot barley, rinsed and drained
- 2.5 cups of water or stock
- pinch of salt (or to taste)
For Instant Pot Creamy Barley
- 1 cup of pearl or pot barley, rinsed and drained
- 3 cups of water or stock
- pinch of salt (or to taste)
Instructions
Stove absorption method
- In a saucepan, pour in the barley. Add water and season with a bit of salt.
- Allow the water to reach a boil over medium-high heat. Turn down the heat, cover the saucepan, and continue to cook.
- Pearl barley typically takes around 35 minutes to cook, while pot barley takes about 50 minutes.
- Remove the pan from the heat, toss in the barley, cover it and let it sit aside for the next 5 to 10 minutes.
Oven-baked Barley
- Heat up the oven to 375 degrees Fahrenheit.
- In a baking dish that has a high rim, place the barley. Add in a pinch of salt as well as the boiling water or stock.
- Place the baking dish in the oven and cover it with aluminum foil. 35 minutes for pearl barley and 50 minutes for pot barley
- Remove the baking pan from the oven. Take off the foil and give the barley a good toss.
- Turn the oven off. Replace the foil atop the baking dish, then bake the barley further for 5 to 10 minutes.
Stovetop Pilaf Cooking method
- Over medium heat, heat the olive oil. Add and cook the onion, stirring periodically, for about 2 minutes, or until the onion is transparent. Add garlic to the onions and cook the mixture for about 30 seconds, until the garlic is aromatic.
- Stir in the barley for about 2 minutes, or until all the barley grains are covered in oil and warmed up.
- Season with salt and add in the herbs and water (or stock). Bring the water to a boil. Reduce the heat, cover the saucepan, and continue to cook.
- Pearl barley will take around 35 minutes to cook, while pot barley takes about 50 minutes.
- Remove the pan from the heat, toss in the barley, cover it and set it aside for an extra 5 to 10 minutes.
Instant Pot Cream Barley
- In the Instant Pot, combine the barley, salt and water. Double-check that the sealing ring is set in place. Keep the lid closed. To seal the nob, turn it to the sealing position. Switch on the Keep Warm feature.
- Cook pearl barley for 20 minutes on high pressure or pot barley for 25 minutes on high pressure.
- Release natural pressure till the pin drops; this will typically take about 25 minutes.
- Open the lid with care. Fill the sink with the condensation water that has gathered on the lid. Stir the barley together. Allow additional 5 to 10 minutes to pass after closing the lid.
Instant Pot Fluffy Barley
- In the Instant Pot, combine the barley, salt and water. Verify that the sealing ring is set in its place. Keep the lid closed. To seal the nob, turn it to the sealing position.
- Cook pearl barley for 20 minutes on high pressure or pot barley for 25 minutes on high pressure.
- Choose rapid pressure release according to the manual’s safety instructions.
- Open the lid with care. Fill the sink with the condensation water that has gathered on the lid. Stir the barley together. Close the cover and set it aside for another 5 to 10 minutes.
Feel free to choose any of the methods we’ve described above to cook barley, depending on the results you prefer. Make sure to follow the instructions correctly and take particular note of the timing guidelines in order to get your desired results.
If you’d like to see more ideas for cooking barley, check out this video recipe we’ve recommended for you.