I had some creminis I had to use up, so I made up a delicious porridge like mix of these in the Instant Pot, with some barley, chana dal, frozen Thai red beans, and some frozen cooked turkey. I started by sautéing some chopped onion in a little olive oil, adding 6 minced cloves of garlic and a couple tablespoons of gochujang, plus some rosemary and sage minced up (2/3 added here, 1/3 at the end), to sauté for the last two minutes. Then I added the water, salt, and barley, and cooked for 12 minutes, let the pressure reduce naturally, then removed the lid.
While cooking the barley, I soaked 3/4 c chana dal in 3 c water. Then I cleaned, cut, and cooked the mushrooms - steamed with a little water in a wok, then sautéed them in a little oil. This way, little oil is absorbed, as with fresh mushrooms.
The cooked mushrooms and the cooked turkey were added to the barley, along with the drained chana dal covered again, then set to pressure cook for 8 minutes. After letting the pressure reduce naturally, and removing the lid, I corrected the seasoning, then I stirred a couple spoonfuls of red lentil flour (something that I make to thicken things like this with), stirred the thawed beans in, along with the end of the rosemary and sage, and let it sit for 7 or 8 minutes, in the warm mode.
A porridge like dish, with mushrooms, barley, chana dal, and frozen beans and turkey. by
pepperhead212, on Flickr