Name: Instant Pot Barley Salad with Lemon-Tahini Dressing
Total time: 1 h
Ingredients: 1½ cups pearl barley; 5 tablespoons extra-virgin olive oil , divided; 1½ teaspoons table salt , for cooking barley; ¼ cup tahini; 1 teaspoon grated lemon zest plus ¼ cup juice (2 lemons); 1 tablespoon sumac , divided; 1 garlic clove , minced; ¾ teaspoon table salt; 1 English cucumber , cut into ½-inch pieces; 1 carrot , peeled and shredded; 1 red bell pepper , stemmed, seeded, and chopped; 4 scallions , sliced thin; 2 tablespoons finely chopped jarred hot cherry peppers; ¼ cup coarsely chopped fresh mint

Why This Recipe Works

A simple vegetable salad can be found with almost any meal in Israel—its genius lies in the balance of freshness from the region's produce and brightness from the dressing's acidity. However, that salad is not a meal in itself, so we remedied this by adding chewy barley. The barley cooked in a mere 8 minutes under pressure (a huge improvement from the upward of 45 minutes required on the stove), and cooking it pasta-style, in plenty of water, ensured it cooked perfectly and evenly. A bright tahini dressing with olive oil, lemon juice, and fruity sumac brought it all together, and some chopped hot cherry peppers added both a pleasing tang and a slug of heat against the cooling salad.

Before You Begin

Do not substitute hulled, hull-less, quick-cooking, or presteamed barley (read the ingredient list on the package to determine this) in this recipe.

Instructions

Combine 6 cups water, barley, 1 tablespoon oil, and 1½ teaspoons salt in Instant Pot. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 8 minutes. Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. Drain barley, spread onto rimmed baking sheet, and let cool completely, about 15 minutes.

Meanwhile, whisk remaining ¼ cup oil, tahini, 2 tablespoons water, lemon zest and juice, 1 teaspoon sumac, garlic, and ¾ teaspoon salt in large bowl until combined; let sit for 15 minutes.

Measure out and reserve ½ cup dressing for serving. Add barley, cucumber, carrot, bell pepper, scallions, and cherry peppers to bowl with dressing and gently toss to combine. Season with salt and pepper to taste. Transfer salad to serving dish and sprinkle with mint and remaining 2 teaspoons sumac. Serve, passing reserved dressing separately.