Savory Instant Pot Barley
Whole grain pearl barley with diced turkey ham, greens and an egg... a great, healthy way to start your day!
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Ingredients
- 1 tablespoon olive oil
- 1 cup pearl barley - (see notes)
- ¼ cup red or sweet onion - finely chopped
- 4 cups liquid - I use half broth and half water
- ½ to 1 teaspoon sea salt
- 4 ounces turkey ham - small dice (optional)
- 4 ounces baby kale - or other baby greens
- 4 eggs - cooked to your preference
Instructions
- Add the olive oil to the pressure cooker set to manual for 18 minutes.
- Add the barley and onion. Saute until it smells a bit toasty.
- Add the liquid and salt.
- Lock the lid in place.
- While the barley cooks, dice the ham (if using).
- When the pressure cooker completes the cooking cycle, do a quick pressure release. If you've got a lot of liquid in the pan, you may wish to drain most or all of it. Return the pot to saute, and add the diced ham if using. Saute stirring occasionally while preparing the eggs.
- When the eggs are ready, add the arugula to the pot, and stir to combine. You just want to wilt the greens.
- To Serve: Scoop the barley mixture into shallow bowls. Top with an egg cooked to your preference. Garnish as desired with Aleppo pepper (my favorite!), fresh ground pepper, fresh herbs, scallions, etc. Enjoy!
Notes
This recipe is for pearl barley Cooking times for different types of barley vary greatly. You don't want a bowl of mush!
I use half broth and half water. The amount of liquid is critical in a pressure cooker. Also, each brand of pearl barley will absorb differently. It's better to have a little too much, and drain it off.
You want the barley to be chewy but not crunchy. If you release pressure and it's not quite done, simply leave the remaining liquid, and let it simmer a few minutes for adding the rest of the ingredients.
As I explained in the post, I chose to boil my eggs this time, and it is difficult (but possible) to get the whites firm and the yolks runny (as we prefer). We also love poached and basted. The choice is yours.
This dish is easily made vegetarian. Use a combination of vegetable broth and water, and omit the ham. If you're concerned about protein (as I am), add some chick peas or other beans/legumes. You could also try cubed tofu, but I make no guarantees on that one!
Vary the greens. The main thing to remember is that you're wilting not cooking, so they need to be very young and tender.
Nutrition
Calories: 217kcal | Carbohydrates: 15g | Protein: 14g | Fat: 10g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com