Categorized: Instant Pot
- 1 Teaspoon olive oil
- 1 cup sliced fresh Idaho mushrooms
- 1 medium shallot, minced
- 1 Cup chopped fresh Idaho onions
- 1 Cup Idaho BARLEY
- 1/4 Cup Idaho dry white wine
- 2 Cups chicken broth
- 1/2 Cup grated Parmesan cheese
- 1/3 Cup chopped walnuts, lightly toasted
Turn on Instant Pot, set to saute function, and wait to get hot. Add oil, onion, mushrooms, and shallot, and saute for 4-5 minutes or until onion is tender. Add barley and wine and cook, stirring frequently for about 2 minutes or until wine is evaporated and barley is glistening. Stir in broth and press cancel to stop the saute function.
Cover Instant Pot and turn on manual setting at high pressure for 30 minutes, making sure the pressure valve is set to sealed. When done, allow pressure to naturally release for 5 minutes, then quick valve release.
If liquid has not been completely absorbed, turn saute function back on and cook stirring constantly until absorbed. Turn off the Instant Pot. Mix in Parmesan cheese and walnuts. Serve immediately.