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Instant Pot Mushroom Barley Risotto

This Instant Pot Mushroom Barley Risotto is pure comfort food!  Delicious and easy! 
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4
Calories 311kcal


  • Instant Pot
  • Whole Grains Everyday


  • 1/2 cup dried porcini mushrooms or other dried mushrooms
  • 1 tablespoon olive oil
  • 2 cups leeks white and light green parts, chopped
  • 1 teaspoon whole fennel seeds
  • 1 cup pearl barley
  • 1/3 cup dry sherry or red wine
  • 3 cups chicken broth
  • 4 tablespoons Parmesan cheese grated (plus more for garnish)
  • 3 tablespoons flat leaf parsley minced
  • salt and fresh ground black pepper


  • Place the mushrooms in a glass bowl and pour 2 cups of boiling water over them. Cover and let soak.
  • In a 4-quart or larger pressure cooker, heat the oil - in the Instant Pot - press saute. Add the leeks and the fennel seeds and cook over medium-high heat, stirring often, until leeks are softened, about 4 minutes.
  • Stir in the barley, stirring it to coat it with the oil.  
  • Add the sherry and cook until it evaporates.
  • Stir in the broth. Add the soaked mushrooms with their soaking liquid, taking care to not pour in any grit that may have settled in the bottom of the bowl.
  • Lock the pressure cooker lid in place and turn valve to sealing.  Set to high pressure for 18 minutes.  
  • When timer beeps, let pressure reduce naturally for 10 minutes.  The turn the sealing vent to allow the rest of the pressure to release.  When pressure has returned to normal (valve has dropped) remove the lid. 
  • Stir the risotto and either set it back to saute or leave on the warm feature.  Cook for about 5 minutes or until it thickens and the barley is done to your liking. 
  • Stir in the parsley and Parmesan cheese.  Season with salt and black pepper to taste. 
  • Serve with extra Parmesan cheese.


Use whatever dried mushrooms you can find, we like porcini.
If you can't find leeks you can substitute regular onions. 
Replace sherry with red wine or just more chicken broth. 


Calories: 311kcal | Carbohydrates: 51g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 150mg | Potassium: 456mg | Fiber: 9g | Sugar: 2g | Vitamin A: 1035IU | Vitamin C: 9.3mg | Calcium: 117mg | Iron: 3mg