I love pressure-cooking grains. Many of them, especially barley, don’t need to be soaked. That, combined with the short cooking time of a pressure cooker, means it’s a big time saver. The barley in this recipe takes only 20 minutes to cook. It works perfectly and has a wonderful texture.
On the stove top, the water will evaporate as you cook the grains, so you must continually add water, which can result in grains that are really mushy. In a pressure cooker, however, you use only a small amount of water (just enough water to cook with) and none of it escapes, so the grains don’t lump up too much. It’s so easy!
This is a great recipe, but my favorite use of pressure-cooked barley is in our Barley with Wild Mushrooms and Red Wine recipe from Modernist Cuisine at Home, which is a variation found in the Risotto and Paella chapter.
Anjana Shanker, Development Chef