Instant Pot® Barley Risotto with Sweet Potato and Sausage recipe

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Ingredients

1 teaspoon vegetable oil
1 onion, finely chopped
1 pound kielbasa sausage, sliced
1 ½ cups pearl barley, rinsed
1 sweet potato, peeled and cut into 1/4-inch cubes
2 cloves garlic, minced
½ teaspoon dried rosemary
2 (10.5 ounce) cans beef stock

Nutrition Info

737.9 calories
carbohydrate: 83.8 g
cholesterol: 74.9 mg
fat: 33.8 g
fiber: 15.2 g
protein: 25.7 g
saturatedFat: 11.1 g
servingSize: -
sodium: 1128.8 mg
sugar: 9.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add oil. Add onion to the hot oil and cook until soft and translucent, about 5 minutes. Add sausage, barley, sweet potato, garlic, and rosemary, mix to combine. Pour in beef stock. Close and lock the lid.

  2. Select high pressure according to manufacturer's instructions, set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir and serve.

Recipe Yield

4 servings

Recipe Note

This recipe can be vegetarian by simply not including the sausage and using vegetable stock instead of beef stock. It's delicious either way!

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