Pearl Barley Risotto with Corn Chiles and Cheese Pressure Cooker Recipe

Pearl Barley Risotto With Corn Chiles And Cheese Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 as a first, or 3 to 4 as a main course – Cooker: 5- to 7-quart – Time: 18 minutes at HIGH pressure

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 or 2 jalapeno peppers, to taste, seeded if desired, finely chopped
• 1 clove garlic, finely chopped
• 1 cup pearl barley, rinsed and drained
• 2¼ cups chicken or vegetable broth
• 1½ cups water
• 1 cup frozen corn kernels
• ¾ cup grated dry Monterey Jack cheese or shredded Cheddar cheese
• 1/3 cup coarsely chopped fresh cilantro
• 4 to 6 grinds black pepper
• salt
• salsa, for serving.

Method

1. In a 5- to 7-quart pressure cooker, warm the oil over medium-high heat until hot
2. Add the onion and cook, stirring a few times, until soft, about 3 minutes
3. Add the jalapeno and garlic and cook, stirring, until the garlic is fragrant, about 1 minute
4. Add the barley, stirring until lightly toasted, 1 to 2 minutes
5. Stir in the broth and water
6. Close and lock the lid
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 18 minutes
10. Remove the pot from the heat
11. Open the cooker with the Quick Release method
12. Be careful of the steam as you remove the lid
13. The barley should be cooked, but a bit chewy
14. The mixture should be fairly loose; but if more than about 1/3 cup liquid remains in the pot, drain it off and discard
15. Add the corn and cover without pressure
16. Let stand 5 minutes
17. Stir in the cheese and cilantro and season with pepper
18. Taste, adding salt as needed
19. Serve at once in warm shallow bowls
20. Pass salsa at the table to spoon over each serving

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