Directions

1. Set cooker to "sear" and add oil and onions. Begin to brown the onions. Stir in barley and add dry mushrooms along with the red wine. Once red wine evaporates, add chicken stock.
2. Close and lock the lid and set to "multi grain" for 16 minutes. Press "start/stop".
3. When done, quick release and make sure all pressure is released before opening lid. Give the contents a stir an add in salt, pepper, and parsley. Serve and enjoy.