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This Instant Pot Vegetable Barley Vegan Risotto Recipe 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! I love that it’s 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

Ingredients

1/2 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

Directions

Place onion, garlic and oil into the instant pot and sautee 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.

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

To print this Instant Pot Vegetable Barley Vegan Risotto Recipe, click here!

Instant Pot Vegetable Barley Risotto Recipe

Author Jenn Quillen

Ingredients

1/2 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

Instructions

Place onion, garlic and oil into the instant pot and sautee 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.