Instant Pot Vegetable Barley Risotto

This Instant Pot Vegetable Barley Vegan Risotto Recipe for Meatless Monday is so tasty, so hearty and so, so good! It's a great vegetarian meal or even a fantastic side dish with grilled chicken, if you want a meat source with your meal!

Instant Pot Vegetable Barley Vegan Risotto

I love that this great vegetarian meal is so versatile, it's great for lunch or dinner, and let's get real...LEFTOVERS are the thing that life is made of! We all know that soups, stews and pastas taste better the next day, right? They have all of that extra time to marinate and soak up the flavors!

Instant Pot Vegetable Barley Vegan Risotto Recipe for Meatless Monday

I know that the Instant Pot recipes craze has been sweeping the nation for some time now, and I admit it completely: I held out for a very long time...I have had a slow cooker for ages and I have limited counter space, so...but THEN I heard that the Instant Pot has a slow cooker setting - so here I am!

I’ve been behind the slow cooker craze for years and the Instant Pot is even better. So let’s embrace it, okay? I think the Instant Pot is great for when you find yourself rushing home after a really long day and need to throw something together quickly for dinner.

Are you looking for quick and easy weeknight meals?

I have plenty of really easy dinner recipes on the blog, but there are a few of my favorite tried and true recipes that I have shared over the years. Like our Chicken Breast Cutlets with a Creamy Mushroom & Sage Sauce Recipe! I absolutely love pasta, carbohydrates be damned! So I share new new one pot, crockpot, pressure cooker and all kinds of easy casseroles on a regular basis.

See more One Pot Meals →

How to Make this Instant Pot Vegetable Barley Vegan Risotto Recipe

Ingredients needed to make this Instant Pot Vegetarian Recipe for Meatless Monday

½ cup diced onion
1 tablespoon minced garlic
1 tablespoon oil
8 ounces mushrooms, sliced
1 cup chopped carrots
1 cup pearl barley, dry and uncooked
2 cups vegetable broth
1 teaspoon salt
3 cups chopped fresh kale

ingredients to make Instant Pot Vegetable Barley Risotto

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Directions

Place onion, garlic and oil into the instant pot and sauté it for 3-5 minutes or until onions are tender.

Stir in mushrooms, carrots, barley, broth and salt.

Mix well.

Place the lid onto the instant pot and close the pressure release valve. Set instant pot to manual, high pressure for 18 minutes.

When cooking cycle is complete, let pressure cooker sit for 10 minutes and then quickly release the pressure valve and open the pot.

Stir in fresh kale for 2 minutes or until heated through and wilted.

Instant Pot Vegetarian Recipe for Meatless Monday

How Many Servings Does this Recipe make?

This Instant Pot Vegetable Barley Vegan Risotto Recipe makes 4-6 servings.

Can I add meat to this recipe?

The best protein to add to this recipe is chicken!

What did you think? Did you enjoy this Instant Pot Vegetable Barley Vegan Risotto Recipe for Meatless Monday? I would love to hear your thoughts in the comment section!

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I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! You can also email this recipe!