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! 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!

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? Anything to make our hectic lives even just a tiny bit easier, especially during all of this insanity surrounding Corona Virus and being stuck indoors (for the most part)! As much as I have loved my slow cooker over the years – and you should know this because I am constantly sharing slow cooker recipes with you guys – I really love the idea of an “Instant” dinner!

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.

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 for Meatless Monday, click here!

Instant Pot Vegetable Barley Vegan Risotto Recipe for Meatless Monday

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.

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!