Instant Pot Grain Recipes

Why cook grains in an Instant Pot

Whole grains such as barley, brown rice and farro can take close to an hour on the stovetop. A pressure cooker shortens the cooking time and, once the lid is locked, needs very little attention. There is no pot to watch for boil-overs and no stirring, which makes it a handy way to cook a big batch of grains for the week.

It is not magic, though. Ratios and times vary with the grain, how processed it is, your pot size and your taste for chewy versus soft. Treat the numbers below as starting points, then adjust on your second batch.

The basic method that works for most grains

1. Measure the grain and rinse it in a fine-mesh strainer until the water runs mostly clear. Rinsing removes surface dust and loose starch, which helps keep the grains from clumping.
2. Add the grain and liquid to the inner pot. Water works, but broth adds flavor. A pinch of salt is usually welcome.
3. Add a little oil or butter (about a teaspoon to a tablespoon). Starchy grains can foam, and a little fat helps keep that foam from reaching the steam valve.
4. Lock the lid, set the valve to Sealing and pressure cook on High for the time in the chart.
5. Let the pressure release naturally for about 10 minutes, then turn the valve to Venting to release the rest. A natural release keeps the liquid from sputtering out of the valve and gives the grains time to finish absorbing water.
6. Fluff with a fork, drain any extra liquid if needed, and serve.

Always keep the total liquid at or above the minimum your Instant Pot manual specifies, and do not fill the pot past the maximum fill line for foaming foods such as grains and beans (many manuals suggest staying at or below the halfway mark). When in doubt, check your model’s manual.

Instant Pot grain cooking chart (starting points)

These are commonly used approximate settings for the High Pressure setting. Package directions and your own model may differ, so use them as a starting point.

A few of these deserve more detail, so the sections below cover them one at a time.

Grain-by-grain notes

Barley

Barley is one of the grains that benefits most from pressure cooking, because it can be slow on the stove. Pearl barley has had its outer hull and some of the bran polished away, so it cooks faster and comes out softer. Hulled barley keeps more of the bran, which means a longer cook and a chewier bite.

• Our Instant Pot pearl barley guide walks through the 1 : 2 ratio and the timing in detail.
• If you would rather use a different appliance for the whole-grain version, see how to cook hulled barley in a rice cooker.

Note that barley contains gluten, so it is not suitable for people who need to avoid gluten.

Brown rice

Brown rice still has its bran layer, so it needs more time than white rice. In the Instant Pot it is usually cooked for around 20 to 25 minutes with a natural release. If you like a nuttier flavor, you can toast the rice in the pot first using the Sauté function. Our guide to toasting brown rice before cooking explains how, and why the extra few minutes can be worth it.

Rice grits

Rice grits (also sold as rice middlins) are broken pieces of rice that cook quickly into a creamy porridge or a risotto-style side. They are easy to scorch, so many cooks simply simmer them on the stovetop, but the Instant Pot’s Sauté and pressure functions can work too. For ratios and texture tips, see how to cook rice grits.

Quinoa, farro and oats

• Quinoa needs very little time under pressure. Rinse it well to wash off its natural bitter coating, and avoid overcooking, which makes it mushy.
• Farro comes in whole, semi-pearled and pearled forms. Pearled farro cooks fastest. Check your package, since the type changes the time.
• Steel-cut oats are often cooked with a much higher proportion of water than other grains, commonly around three parts liquid to one part oats, for a short time. Follow a reliable recipe for the texture you like.

Mixed-grain and multigrain rice

Korean-style multigrain rice (japgokbap) is a good example of how well a pressure cooker handles mixed grains. A typical home version combines short-grain white rice with grains such as barley and quinoa, plus lentils or beans (see how to cook green mung beans for one that cooks quickly). One popular pantry version rinses everything, adds a larger amount of water than for plain rice, and pressure cooks on High for roughly 20 minutes followed by a natural release.

Tips for mixing grains:

• Choose grains with similar cooking times, or use quick-cooking ones in a smaller proportion.
• Beans are the tricky part. Dried beans often cook more evenly if soaked for several hours first (our guide to cooking cranberry beans on the stove covers soaking), and they should not be cooked in a way that leaves them undercooked. Some beans, such as kidney beans, need thorough cooking to be safe, so use an established recipe if you include them.
• Expect to use more water than you would for rice alone, and adjust on your next batch.

Troubleshooting

Foam sputtering from the valve. Starchy grains foam as they cook. Rinse the grain, add a little oil, do not overfill the pot and use a natural release.

Mushy grains. Reduce the liquid slightly or shorten the time by a minute or two. Pearl barley and white rice in particular can go soft quickly.

Chewy or hard grains. Add a little more liquid, increase the time or soak whole grains for 30 minutes to a few hours beforehand. Hulled barley and whole farro are the usual culprits.

“Burn” notice. This usually means too little liquid, or starch or food stuck to the bottom of the pot. Rinse the grains, scrape the bottom of the pot after sauteing and make sure the liquid covers the grains.

Wet grains at the end. Leave the lid off for a few minutes on Keep Warm or drain the extra liquid through a strainer.

Ways to use cooked grains

• Cold grain salads with vegetables, herbs and a vinaigrette
• A base for grain bowls with roasted vegetables, such as shishito peppers, and a protein
• A side for stews and braises in place of rice
• Added to soups for body (barley is a classic choice)
• A breakfast bowl with fruit, nuts and a splash of milk
• A risotto-style dish made with barley or rice grits

Storing and reheating

Cool cooked grains quickly, spread out on a tray if you have a lot, and refrigerate them in a covered container. Cooked rice and other grains should be handled with care because they can carry bacteria that survive cooking, so refrigerate within about an hour or two of cooking and use within a few days. Reheat until steaming hot throughout, adding a splash of water if they have dried out. Cooked grains also freeze well in portions.

FAQ

Do I need to soak grains before pressure cooking? Usually not. Soaking can help harder grains, such as hulled barley or whole farro, cook more evenly, and it is more important for beans.

Can I cook different grains at the same time? Yes, if they have similar cooking times, as in multigrain rice. Otherwise cook them separately.

Can I double the batch? Often yes, as long as you stay under the pot’s maximum fill line. The cooking time usually stays the same, but the pot takes longer to come to pressure.

Is natural release necessary? It is strongly recommended for grains, since a quick release can cause foaming and uneven results.