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Instant Pot® Barley Risotto with Sweet Potato and Sausage

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"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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1 h servings 738
Original recipe yields 4 servings


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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)), 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.


  • Cook's Note:
  • You can use other smoked sausage as well. Vegetable broth can be used instead of beef broth.

Nutrition Facts

Per Serving: 738 calories; 33.8 83.8 25.7 75 1129 Full nutrition

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