This simple recipe is full of fiber, anti-inflammatory compounds and flavor. Plus it's extremely simple! To make it even easier, buy your mushrooms sliced and your garlic already minced.


  • 1-2 tablespoons of water
  • 2 shallots, finely chopped
  • 3 cloves garlic, minced
  • 1 pound cremini mushrooms, sliced (sliced button mushrooms will also do)
  • 1 cup pearl barley
  • 8 cups low-sodium vegetable broth
  • Salt substitute and pepper to taste


  1. Set your Instant Pot to the sauté function and add the water. 
  2. Once the water starts to bubble, add the shallots, garlic and sliced mushrooms and sprinkle them with salt and pepper. Sauté for about 5 minutes.
  3. Add broth and barley and seal the lid. Set the Instant Pot to 22 minutes on high.
  4. Once the timer is complete, allow the pressure to reduce naturally for about 15 minutes. 
  5. Carefully open the valve to release the remaining pressure.  
  6. Season with more salt and pepper, if needed and serve garnished with fresh parsley or red pepper flakes.

Modified from The Healthy Kitchen