Instant Pot Barley Salad
Submitted by Barbi
Chewy pearl barley tossed with fresh parsley, basil, and scallions, then dressed with a bright lemon-soy vinaigrette and studded with juicy diced tomatoes. The Instant Pot cooks the barley completely hands-off — no boiling, draining, or steaming — and the salad only gets better as it chills, making it ideal for potlucks and weekly meal prep.
YIELD
6 servingsPREP
15 minCOOK
40 minREADY
1¾ hrsGrain salads are the unsung heroes of summer eating, and this barley version holds up better than most.
Pearl barley gets boiled and then steamed so each grain stays distinct and chewy instead of clumping into a starchy mess.
While it cools, fresh parsley, crushed basil, and sliced green onions get stirred in so the warm grains soak up all those herbal flavors.
The dressing is dead simple: lemon juice, oil, and just a teaspoon of soy sauce for a subtle savory undertone that ties everything together.
Toss in diced tomatoes at the end, chill, and you’ve got a salad that travels well and tastes even better the next day.
Kitchen Tips
- Boil first, then steam. That two-step cooking method keeps the barley grains separate and gives them a firm, satisfying chew.
- Mix the herbs into the warm barley before chilling. The heat opens up the oils in the basil and parsley, intensifying their flavor.
- This salad is a natural base for add-ins. Crumbled feta, cucumber, chickpeas, or olives all fit right in.
Ingredients
Directions
Instant Pot Method
- Pressure cook the barley. Combine the rinsed barley, 2¼ cups water, and salt in the Instant Pot. Lock the lid, set the valve to Sealing, and cook on High Pressure for 18 minutes. The pot will take about 10 minutes to come to pressure first.
- Release the pressure. When the timer ends, let the pressure release naturally for 10 minutes, then carefully turn the valve to release any remaining steam. Open the lid away from your face.
- Cool the barley. Fluff with a fork and spread the barley out on a rimmed sheet pan or large platter. Let it cool for about 15 minutes — spreading it out cools it fast and keeps it from clumping into a gummy mass.
- Add the herbs. Transfer the cooled barley to a large bowl. Stir in the parsley, basil, and scallions, and let it sit a few minutes so the flavors begin to blend.
- Make the dressing. In a small bowl, whisk the lemon juice, oil, and soy sauce until combined. Stir in the diced tomatoes.
- Toss and chill. Pour the dressing and tomatoes over the barley mixture and toss well. Refrigerate at least 30 minutes (longer is better) and serve cold or cool.
Stovetop (Alternate Method)
- Boil. Bring 8 cups of salted water to a boil in a large saucepan. Add the rinsed barley and boil, uncovered, for 15 minutes.
- Drain and steam. Drain the barley in a fine-mesh sieve, then return it to the pot off the heat (or set the sieve over the pot with an inch of simmering water below), cover, and let it steam for 10 minutes to finish cooking through.
- Continue from step 3 of the Instant Pot directions above (cool, add herbs, dress, chill).
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