Barley is a tasty grain that is often missed in our kitchen. It's a shame because this little grain is a real winner - it's got a nice chewy bite and a nutty taste that makes any dish more interesting.
We all know it first from beef and barley soup, but there is so much more to do with it! This guide will teach you how to cook barley, whether you plan to use it to add to salads, to act as a rice alternative, or for breakfast.
Types Of Barley
There are three main types of barley – all grown by farmers, and all undergo different processes in the mills after they are harvested. Here's what you need to know:
Quick Barley
This is the fastest-cooking barley. The companies have already cooked and dried it for you, so it's ready in just 10 minutes. While it's not as healthy as other types, it saves time on busy days.
Want a better option? Cook regular barley ahead of time and keep portions in your freezer - this way you'll have healthy barley ready whenever you need it.
Hulled Barley
This is barley at its most natural and healthy state. It keeps all its outer layers intact, making it super nutritious. The taste of it is nuttier and it does stay pleasantly chewy when cooked.
Cooking it on your stove will take about 40 minutes. One little problem - not all stores have it, so you may have to order it online.
Pearl Barley
You'll spot this one easily in most grocery stores. The outer layer has been polished off, making it cook faster than natural barley. Even with this outer layer gone, it still gives you plenty of healthy fiber.
It will cook in about 30 minutes on your stove or 15 minutes on pressure cooker. Cooked, pearl barley gets soft and fluffly and is good in soups, stews and salads.
Ingredients Required
Cooking barley is pretty simple once you have all the right ingredients. From a warm bowl of soup to that healthy side dish, here are some basic things that will help cook barley every time perfectly.
Barley: You can cook with hulled or pearl barley. Pearl barley cooks faster, while hulled barley takes longer to cook but bids more nutrients. Both work very well in any recipe.
Water: Filtered water or broth serves as the cooking liquid. Another trick is to add extra flavor using broth (chicken, beef, or vegetable), as the barley will sulk that liquid up while cooking. The final taste of the barley can be greatly enhanced with the choice of liquid.
Seasoning: Since barley has a mild taste, adding salt during cooking brings out its natural flavors. Keep it simple with just salt to make the barley versatile for different recipes. For more flavor, mix in garlic powder, onion powder, pepper, dried basil, or thyme while cooking.
How To Cook Barley On Stove
Barley happens to be one of those miracle cereals that is super healthy yet filling at the same time. The grainy, chewy texture and the nutty relish make any meal so much more exciting.
If you have never cooked barley, then don't you worry! We will be showing you the easiest way to cook it on your stovetop. No special equipment is required - all you need is a regular pot with a lid.
What You'll Need:
1 cup barley (pearl or hulled)
3 cups water
Pinch of salt
Big pot with lid
Strainer
Instructions
Step 1: Clean Your Barley
First things first – let's clean the barley. Just dump it into a strainer and run cold water over it. Move it around with your hand a bit to make sure all the grains get rinsed. This gets rid of any dust or dirt that might be on there.
Take your pot and pour in the water. Then throw in a pinch of salt, and add your clean barley. Put your pot on the stove and turn your heat up high. When you see lots of bubbles in the water that means it is boiling and inclined for the next step!
Step 3: Let It Cook
Once the water's bubbling away, turn the heat down low. Put the lid on your pot. Now we wait while the barley cooks and gets soft. The timing depends on what kind of barley you're using:
If you're using pearl barley: Check it after 25 minutes
If you're using hulled barley: Give it about 40 minutes
You'll know it's done when the grains look bigger (about three times their original size) and feel tender when you bite into them. If the water disappears before the barley is soft enough, just add a bit more hot water and keep cooking.
When your barley feels just right – tender but still a bit chewy – take the pot off the stove. Don't remove the lid off yet! Let it sit for 10 minutes. This helps the barley drench any water that's left and get nice and feathery.
Take a peek in the pot. If you see extra water sitting at the bottom, just drain it off. Fluff it up like you would with rice, just take a fork and stir the barley around. That's it – you're done!
How To Cook Barley In Instant Pot
Well, your Instant Pot just made cooking barley a whole lot easier. This beneficial kitchen appliance takes the guesswork out of how to prepare barley.
No more watching the stove or worrying about water boiling over. Just simply set it and forget it until you return to perfectly cooked barley every time.
What You'll Need:
1 cup barley (pearl or hulled)
2-2½ cups water (depending on barley type)
Pinch of salt
Instant Pot
Strainer
Instructions
Step 1: Prep Your Barley
Start by giving your barley a good rinse. Pour it into a strainer and run cold water over it, moving the grains around with your hand. This quick wash gets rid of any dust and helps your barley cook better.
Step 2: Load Up Your Instant Pot
Now for the easy part! Pour your clean barley into the Instant Pot. Here's how much water to add:
For pearl barley: Add 2 cups water
For hulled barley: Add 2½ cups water
Sprinkle a pinch of salt and stir everything quickly. Put the lid on, making sure it is closed tightly - you should have that little click when it clicks in place. Check again that the steam valve is at "Sealing" position.
Once the cooking period is up, don't open the pot right away. Let it do what's called a "natural release" for 15 minutes. This means just leave it alone – no need to touch anything.
This extra time helps the barley finish cooking perfectly and keeps it from getting mushy.
After 15 minutes, carefully turn the steam valve to "Venting" to release any remaining pressure. When the float valve drops, it's safe to open the lid. Take a fork and fluff up your barley – it should be tender and perfectly cooked!
Adding barley to your soup or stew is a splendid way to make your meal more filling and nutritious. You can toss it right into the pot while everything's cooking – no need to cook it separately!
But here's the thing: barley is like a little sponge that drenches lots of liquid as it cooks, so you'll want to be smart about how you use it. You might be surprised at just how little barley you need in order to make soup or stew.
A half cup to two-thirds cup is adequate for a large pot of soup. Why? Because barley expands during cooking, and if you add too much, what you will have may not be a soup but a thick porridge.
Just remember to add a bit more broth or water than you usually would since the barley is going to drink up some of that tasty liquid.
Trick: If you're ever dubious, or if you're really working with a recipe for which timing is super important, you can pre-cook your barley separately.
Just cook it in water or broth until tender, then stir it into your finished soup or stew right before serving. This way, you have complete control over how your soup turns out.
But the best thing that happens with barley being cooked in soup is that it takes up all those delicious flavors from your broth and other ingredients, giving it its own nutty taste in return.
When is barley perfectly cooked? You'll know it's just right when it feels tender but still has a nice little chew to it – kind of like when pasta is cooked just right. You don't want it too hard (like biting into uncooked rice) or too mushy (like overcooked oatmeal).
Let's talk about different types of barley and how long they need to cook:
Quick-Cooking Barley
This is the speediest option – it's your best friend when you're in a hurry! Look for boxes that say "quick cooking" or "10-minute" barley. Just like the name suggests, pop it on your stove and let it simmer for 10 minutes. Super simple!
Using an Instant Pot?
Pearl barley is super easy in the Instant Pot. Set it for 15 minutes on high pressure. After it's done, wait 5 minutes, then turn that little steam valve to "venting" to let out the remaining steam. Your barley will come out tender with just the right amount of chewiness.
For hulled barley in the Instant Pot, use the "Multigrain" button and set it for 23 minutes. After it beeps, just let it sit until all the pressure releases naturally – no need to touch that steam valve!
Cooking on the Stove?
If using pearl barley, simmer gently for at least 25 minutes. Depending on the brand, sometimes it needs a bit longer. Just keep the pan uncovered, check now and then, until it feels right.
Hulled barley takes longer to tenderize. A good idea is to start checking it in about 40 minutes, but don't be surprised if it takes an hour, or even longer. You are going for that nice chew - not too hard, not too soft!
How To Store Barley
Keeping your barley fresh is pretty easy! Barley is like rice or pasta – it just needs a cool, dark spot to stay happy. You've got a few options for storing barley:
For Uncooked Barley:
Pop it in your kitchen cupboard where it's dark and cool, just like where you keep your other dry foods. Otherwise, put it in your fridge or freezer if you want it to last even longer.
Just let it be in a container with a tight lid or a sealed bag to keep out the moisture or the tiny kitchen visitors!
For Cooked Barley:
Already cooked some barley? No problem! Put it in a container that seals well (like those plastic containers with snap-on lids) and pop it in your fridge. It'll stay good for about a week – perfect for quick meals!
If you want to keep it even longer, throw it in the freezer where it'll last for up to two months.
Different types of barley have different storage times:
Pearl barley (the kind that looks more white and shiny) and parboiled barley stay fresh the longest in your pantry.
But hulled barley (the more natural, brown-looking kind) doesn't last as long because it still has its natural oils inside. These oils can go bad over time, just like how butter can go bad if left out too long.
Barley is a textured grain rich in fiber and nutrients. The benefits of barley are simply astounding - it regulates cholesterol, aids digestion, and fills you for longer periods of time.
Besides, it is affordable and versatile, though a bit tricky to cook well at first. Here are some basic tips to get perfectly tender barley for soups, salads, or side dishes.
Always give your barley a good wash under cold water before cooking - this gets rid of any dust.
If you're using hulled barley (the really healthy kind), let it soak in water for 2+ hours - it'll cook better.
Start with the water amount on the package, but keep in mind you might need to add more or use less - each brand is different.
Test a few grains while cooking - you want them soft enough to eat but still a bit chewy (like pasta with a bit of bite).
Cook extra and pop it in the freezer in small portions - super handy for quick meals later.
Toasting the barley in a dry pan before cooking imparts a nutty flavor to it.
A pinch of salt in the cooking water makes quite a big difference.
Don't open the lid while cooking else steam will escape and alter cooking time.
Rest for 5-10 minutes after being cooked, much the same as you would do with rice.
Store cooked barley in the fridge in an airtight container; it will keep for about 4 days.
Save cooking liquid. It is just great to use for soups and has lots of nutrients.
For softer barley, cook a bit longer and with extra water, if needed.
Barley is one of those grains that can make any meal exciting and full. Each of these barley recipes shows how this grain can work in various dishes, be they warm and cozy or light and fresh.
Below are delicious recipes to definitely make you adore barley!
1. Beef and Barley Stew with Mushrooms
This is the ultimate comfort food-warmth in a large bowl of flavor! Chunks of tender beef, soft mushrooms, and chewy barley blend together in a richly savory broth.
The barley absorbs all those meaty flavors while it's cooking, so every spoonful is just loaded with flavor. Perfect for cold days when you need something hearty and filling.
2. Chickpea, Barley and Zucchini Ribbon Salad
Chewy barley, protein chickpeas and long zucchini strips (made easily by using a vegetable peeler), all muddled together in a fresh salad. There is a burst of flavour from fresh mint leaves, and a tangy kick from crumbled feta cheese.
There is a drizzle of olive oil to make it all come together. It’s a light, but filling lunch with lots of different textures and flavors!
3. Creamy Butternut Squash Orzotto
It's a cozier version of the dish, deploying barley instead of rice for the rich and satisfying meal. The result, as it cooks with sweet butternut squash, is a warm, orange-hued bowl of comfort.
Sprinkle some toasted pecans on top with crunchy goodness, and you'll have something really special: creamy, nutty, and just a little sweet.
4. Golden Beet and Rainbow Chard Barley Salad
Here's a colorful bowl of goodness! Sweet golden beets blend perfectly with fresh rainbow chard, while barley adds a pleasant chewiness. The combination of colors makes this salad just as pretty as it is delicious.
It is a great way to get in your veggies without sacrificing the satisfaction of eating!
5. Summer Barley Salad
This is your perfect summer dish! Mix cooled barley with fresh veggies like juicy cherry tomatoes, crunchy cucumbers, and colorful bell peppers. Add your favorite herbs, a splash of lemon juice, and some olive oil.
It's light, fresh, and perfect for hot days or picnics. It tastes even better the next day after the flavorings have mixed together in the fridge!
Author
Editor
Ashish Sharma
Ashish Sharma is a food writer with a deep love for stories that start in the kitchen. Whether he's exploring the comfort of home-cooked meals or the energy of a bustling street food stall, Ashish brings warmth, curiosity, and a personal touch to everything he writes.
He believes food is more than just what’s on the plate—it’s about people, memories, and culture. His work has appeared in various magazines and blogs, where he shares not just recipes, but the stories behind them.
