This barley Greek salad is packed with fresh, bright Mediterranean flavors and vegetables. The Instant Pot speeds up the cooking time for the barley, making this an easy weekday lunch.
Cook the barley in the Instant Pot with chicken broth, and a little bit of salt, for 15 minutes on HI pressure. Quick release once the cooking time is up.
Once the pressure is released, transfer the barley to a large mixing bowl. While the barley is still hot, add the dressing to the barley and stir. Let the barley sit in the dressing for 5-10 minutes.