How To Make Instant Pot Barley Lunch Jars
Each of these barley lunch jars comes with lots of greens, tomatoes, and cucumbers for a quick refreshing bite. They’re a perfect make-ahead meal!
Serves:
Ingredients
- 1cuppearl barley
- ½tspsalt
- 4cupswater
- 2½cupssalad greens
- 12cherry tomatoes,halved
- 5small sweet peppers,sliced
- 2small cucumbers,sliced
- 5radishes,sliced
- vinaigrette,for serving
Instructions
-
Add dried barley to the Instant Pot or other multi-cooker/pressure cooker. Stir in salt and water. Replace lid and cook on high pressure for 15 minutes.
-
Once finished, let the pressure naturally release for 5 minutes. Vent steam, remove the lid, drain off any extra water, and let barely cool to room temperature.
-
Assemble lunch jars as desired. Add ½ cup of cooked barley to the bottom (make sure it is room temperature). Top that with a mix of salad greens and lots of sliced vegetables.
-
The jars will keep in the fridge for 4 to 5 days. After that, the greens start to wilt. Do not freeze these jars. They are intended to be made and eaten within the week.
-
Enjoy! When it’s time for lunch, drizzle vinaigrette into the jar, season with a pinch of salt and pepper, then eat the barley salad right out of the jar.
-
Alternatively, pour onto a plate. (Don’t add the vinaigrette to the salad until right before serving, as it will make the vegetables soggy.)
Nutrition
- Calories: 174.99kcal
- Fat: 1.26g
- Saturated Fat: 0.24g
- Monounsaturated Fat: 0.13g
- Polyunsaturated Fat: 0.53g
- Carbohydrates: 36.41g
- Fiber: 9.13g
- Sugar: 5.90g
- Protein: 6.43g
- Sodium: 260.45mg
- Calcium: 47.63mg
- Potassium: 575.39mg
- Iron: 2.14mg
- Vitamin A: 201.83µg
- Vitamin C: 104.86mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!