Cooking Grains in a Pressure Cooker

We’ve found that a pressure cooker can reduce the long cooking times of quinoa, pearl barley, wheat berries, and farro by up to two-thirds.

In a pressure cooker, combine grains with 1 tablespoon oil. Stir in salt and 3 quarts water and lock pressure-cooker lid in place. Bring to desired pressure over medium-high heat. As soon as pot reaches pressure, reduce heat to medium-low and cook as directed in chart below, adjusting heat as needed to maintain pressure level. Remove pot from heat. Release pressure as directed in chart, then carefully remove lid, allowing steam to escape away from you. Taste for doneness, and simmer gently over medium heat as needed until tender. Drain cooked rice/grains through fine-mesh strainer. Makes about 3 cups.

Note: If you choose to soak longer-cooking grains, follow this procedure: Dissolve 2½ teaspoons salt in 2 quarts cold water in large bowl or container. Add 1 cup rinsed grains and let soak at room temperature for at least 8 hours, or up to 24 hours. Drain and cook as directed in chart below.