Mushroom Barley Risotto [Instant Pot]

Meet the newest member of our clan, Toby! His first day at home has been filled with romps around the snow-filled yard, naps in various parts of the house, and an excessive amount of snuggles. We are in HEAVEN!  For those who read the blog, Toby has not yet met Truffles and Cheese (our two cats), as they are currently taking a secluded vacation on our second floor for a few days while he adjusts and settles in.

toby golden doodle puppy

Now that we have this adorable puppy I anticipate he will find his way into posts more often. Hope that’s OK!

The recipe below is one that we made to serve with the chicken with 40 cloves of garlic. The flavors in this risotto didn’t quite stand up to that of the chicken, but then again, it’s hard to compete with freshly roasted garlic.  

mushroom barley risotto_2

One thing that has been challenging for me with Instant Pots is that the lid must remain firmly sealed throughout the cooking process so as to not disturb the pressure. That means no mid-meal tasting, stirring, or adjusting. Torture!  Also, it’s important to note that the cooking times listed below are a bit off, as the Instant Pot first needs to pre-heat before cooking on the multigrain setting for 18 minutes. So, the time in the instant pot ended up closer to 25 minutes or so.  I did adjust for that in the overall cook time estimate below.

Lastly, this dish truly takes on the flavor of the stock that you use.  The original recipe called for veggie stock but I personally don’t love the flavor of it. Next time I’ll definitely go with chicken stock.

mushroom barley risotto

Mushroom Barley Risotto

  • Servings: 4-5
  • Print

Creamy barley based risotto filled with mushrooms and of course some cheese!


  • 1 Tablespoon olive oil
  • 2 Tablespoons butter
  • 1 onion, chopped (1 cup)
  • 2 garlic cloves, minced
  • 1 1/2 cups pearled barley, rinsed
  • 1 – 1 1/2 cups mushrooms, chopped
  • 1 celery stalk, chopped
  • 4 cups stock (I prefer chicken)
  • 2 1/4 cups of water
  • Salt and black pepper to taste
  • 3 tablespoons fresh parsley, chopped
  • 3/4 cup grated Parmesan cheese

Steps & Notes:

  1. Using the ‘Saute’ mode, cook the onions and garlic in 1 tablespoon of butter for 3 minutes. Add the mushrooms and sprinkle them with salt then cook for 1-2 more minutes. Then, add the celery and barley and stir until coated.
  2. Next, add the stock, water, and some salt and pepper. Adjust the Instant Pot to ‘Multigrain’ mode setting it to 18 minutes.
  3. Once done, release the pressure and open the lid. Then add the cheese, parsley, and a bit more salt and pepper to taste.
  4. If necessary stir for 1-2 more minutes. Then, serve warm!

Possible Modifications:

  • Don’t be afraid to increase the amount of mushrooms, even up to 2 cups would be fine if you are a mushroom lover.
  • Same goes for the garlic, 3 or 4 garlic cloves minced would work well in here. Why not!
  • Swap the onions for leeks.



  1. mistimaan · · Reply

    Nice recipe


  2. Toby is adorable, and I hope to see him more often, as well as the kitties. Love the recipe!


  3. What a cutie pie 🙂 Toby is so precious and so adorable. I am sure Truffles and Cheese will love him.
    Great recipe ! sounds amazing. Those instant pot’s certainly seem like a pleasure. 🙂

    Liked by 1 person

    1. Thanks, Lynne! We are loving him SO much. The cats are still a bit hesitant but I think they will come around with time. He is also so gentle. Also, do you have an instant pot? I’ve had to learn a lot but overall enjoy it!

      Liked by 1 person

      1. Your cats definitely will come around. The more they are all together, the better, so everyone can get used to one another.
        I actually do not have an Instant Pot, but honestly have heard so much about them. All good things of course. 🙂


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