Soak the barley in a pressure cooker for 6-12 hours, cook in a pressure cooker after building up the pressure for 20 minutes, then keep under decreasing pressure for 40 minutes.
How to cook barley in a pressure cooker
Products
Pearl barley – half a glass
Water – 3 cups
Salt – 1 teaspoon
How to cook barley in a pressure cooker
1. Measure barley – for 6 servings of garnish, 1 cup of 300 milliliters is enough, which is about 250 grams of raw cereals.
2. Rinse pearl barley under running water, carefully sorting through the grains – the water after washing should be completely transparent.
3. Soak barley for 6-12 hours so that the finished cereal is soft and at the same time crumbly.
4. Put barley in a pressure cooker, pour cold water: for 1 cup of raw barley 3 cups of water.
5. Close the pressure cooker lid, set the pressure lever to “Closed” and set 20 minutes – this time starts when the valve hissed slightly and completely sealed the pot. Multi-cookers-pressure cookers electronically determine the beginning and themselves are transferred to the “Heat” mode, on which you need to hold the barley for another 40 minutes after the end of the cooking time. For pressure cookers, the principle is the same – cook on medium heat for 20 minutes, then turn off the heat and leave for 40 minutes.
Tasty Facts
Barley in a pressure cooker is the fastest way to cook soft cereals. Due to the pressure formed when the lid is hermetically closed, the cereal is cooked more actively and much faster.
– Soaking is necessary for crumbly cereals for a side dish or salad. To cook barley in a pressure cooker without soaking (although it will be a little more viscous), it is enough to increase the cooking time to half an hour, and the infusion time with the pressure valve closed to 2 hours.
– Barley after cooking can absorb a lot of liquid, so if there is moisture left at the bottom of the pressure cooker, just drain it, otherwise the cereal will turn into porridge. When cooking barley porridge increases by 5-7 times.
– Barley can be salted both at the beginning of cooking and at the end – it very easily absorbs salt in any form. But as a rule barley can go both in soup and in sweet porridge, therefore, as a rule, it is not salted before cooking.