Instant pot barley lunch jars

Whip up delicious Instant Pot barley lunch jars packed with nutritious ingredients. Quick, easy, and bursting with flavor!

Ingredients:

• 1 cup pearl barley
• 1/2 teaspoon salt
• 4 cups water
• 2 1/2 cups salad greens
• 10 to 12 cherry tomatoes, halved
• 5 small sweet peppers, sliced
• 2 small cucumbers, sliced
• 5 radishes, sliced
• Vinaigrette, for serving

Instructions:

1. Put dried barley into your Instant Pot or another multi cooker/pressure cooker. Mix in salt and water. Cover with the lid and cook on high pressure for 15 minutes.
2. Once done, allow the pressure to release naturally for five minutes. Release steam, take off the lid, pour out any excess water, and allow the barley to cool down to room temperature.
3. There are various ways to put together these lunch jars. I prefer starting with 1/2 cup of cooked barley at the base (ensure it's at room temperature). Layer salad greens and plenty of sliced vegetables on top of the barley.
4. The jars can be stored in the refrigerator for 4-5 days. Beyond that, the greens may become limp. These jars are not suitable for freezing. They are meant to be prepared and consumed within the week.
5. When lunchtime arrives, drizzle vinaigrette into the jar, season with a dash of salt and pepper, then enjoy the barley salad directly from the jar. Alternatively, transfer onto a plate. (Avoid adding the vinaigrette to the salad until just before serving to prevent the vegetables from becoming mushy.)

Summary:

• Calories: 986 kcal
• Fat: 21 g
• Protein: 32 g
• Carbs: 182 g
• Potassium: 2803 mg
• Magnesium: 379 mg