Pressure Cooker Wild Rice and Barley Casserole

Total Time
Prep 10 mins
Cook 32 mins

This is a hearty casserole for the fall and winter months. Great to make ahead and reheat as needed.

Ingredients Nutrition


  1. Mince the shallots.
  2. Melt 2 Tbs butter in the pressure cooker.
  3. Add the shallots and cook over high heat until soft, about 2 minutes.
  4. Add the rice and barley and stir well.
  5. Pour in the sherry.
  6. When the mixture has stopped sputtering, add the beef stock or broth and water.
  7. Close pressure cooker and bring up to full pressure.
  8. Reduce heat to stabilize pressure and cook for 23 minutes.
  9. Release pressure.
  10. Most of the rice should be split open and tender but not mushy.
  11. Return the cover and cook longer if necessary.
  12. If there is liquid remaining after the rice is cooked, pour it off.
  13. The mushrooms can be cooked in the pressure cooker by removing the rice and after it is cooked, or they can be cooked in a skillet while the rice is cooking.
  14. Melt the remaining 2 Tbs butter in the pressure cooker or a skillet.
  15. Add the mushrooms and cook over high heat until they are soft and most of the liquid has been cooked away.
  16. Fold the mushrooms into the rice mixture and add salt to taste.
  17. This dish can be made several days in advance and refrigerated.
  18. Reheat on the stove or in the microwave oven before serving.
Most Helpful

Very nice recipe. Great combination with wild rice & barley. I sub'd some wild for brown also. I used abit of essence spice in place of the salt. There was quite abit of water left over so I will try cutting that back next time. Wonderful pressure cooker recipe to add to my collection, thanks for sharing.

Mustang Sally 54269 January 12, 2010

Thank you for this one and only recipe. I am going to make this all summer long and use it as a cold salad side dish or with grilled veggies.

RENO911 April 23, 2009

This rocks! It's healthy, it's quick, I put grilled kolrhabi on it for my vegetarian friends and adobo chicken for everyone else. We are going to make this in bulk all winter. As I really don't like mushrooms, I used oyster mushrooms and it was wonderful.

Andi Oz May 12, 2006