Jewish-inspired · stew
Pressure-Cooker Bean and Barley Hamin
Chickpeas, white beans, barley, potatoes, and warm spices become a thick Shabbat-style stew in one hour.
Total time60 min
Hands-on20 min
Cleanuplow
Serves8
Cook
Make dinner
- 01
Add chickpeas, cannellini beans, barley, potatoes, onion, paprika, cumin, broth, salt, and pepper to an electric pressure cooker.
- 02
Lock the lid and cook at high pressure for 22 minutes, then allow a 15-minute natural release.
- 03
Check that barley and potatoes are tender and add hot water if the stew is thicker than desired.
- 04
Taste, season, and serve in deep bowls.
Make it work
Useful swaps
- Use brown rice instead of barley for a gluten-free variation.
- Carrots can replace half the potatoes.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
