1. If desired, use vegetable, beef, or chicken stock or bouillon to replace all or part of water.

2. Pick over the grain, removing any gravel or discoloured bits.

Rinse and drain. Place the grain, liquid, oil, salt if using, and any selected seasonings in the pressure cooker. I have selected pearled barley, but any grain except bulgar or buckwheat groats (kasha), which turn to mush too easily, may be used.

3. Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure, and cook for the recommended amount of time (18-20 minutes for pearled barley). Quick-release the pressure under cold running water. Remove the lid, tilting it away from you to allow any excess steam to escape.

4. If the grains are still very chewy, lock the lid back in place and return to high pressure for a few more minutes; if slightly underdone, replace the lid and cook over low heat for a few more minutes. When done, drain off any excess liquid and reserve it, if desired. For drier fluffier grains, immediately return the cooked grains to the pot and replace the lid, allowing them to steam in the residual heat for a few minutes.