COURSE:
British, Lunch, Main Course, Recipe Page, Recipes

Product:
Instant Pot Multi-Cooker

Ingredients

• 1 large leek
• 1 onion
• 3 cloves garlic
• 400 g mixed mushrooms
• 1½ cups pearl barley
• 5 g fresh thyme (or 1 tsp dried thyme)
• 800 ml hot chicken stock
• 100 g crème fraîche
• 1 cup/ 30 g parmesan cheese
• Oil, Salt and pepper, as needed

Instructions

1. Finely slice the 1 leek and wash it in a bowl of cold water to remove any grit. Drain well. Finely dice the 1 onion, slice the 3 cloves garlic, and chop the 400 g mixed mushrooms into bite-sized pieces. Pick the leaves from the 5 g fresh thyme.
2. Select the sauté function on the Instant Pot and set it to high heat for 15 minutes. Add 1 tbsp olive oil, then add the mushrooms and half the thyme. Sauté for 7–10 minutes until caramelised and golden brown. Add the garlic and cook for 2 more minutes, then remove the mushrooms and set aside.
3. Add the onion to the pot and cook until translucent, about 3–4 minutes. Add the leeks and 1½ cups pearl barley, and toast everything together for 2 minutes, stirring often. Cancel the sauté function.
4. Pour in 800 ml hot chicken stock, add the remaining thyme, and stir to combine. Secure the lid and set the Instant Pot to Pressure Cook for 18 minutes. Once complete, do a quick pressure release.
5. Add the reserved mushrooms, 100 g crème fraîche, and 30 g parmesan cheese. Replace the lid (without sealing) and let it rest for 5 minutes to thicken and absorb the flavours. Stir well, taste, and season with salt and pepper.
6. Serve with the reserved mushrooms on top, a drizzle of olive oil, and extra thyme leaves if desired.

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