I've been looking for [Instapot] cooking instructions for hull-less (not pearled) whole grain barley but have not had much luck, usually they require implausible amounts of water and/or pre-soaking.

As a preliminary experiment I put 1/2 cup of unsoaked Shiloh Farms hulless barley in with 1 cup of broth at high pressure for 30 minutes, and allowed natural release (less than 15 minutes, wasn't paying attention). I wound up with very plump, nicely cooked barley, with about 1/4 cup of remaining liquid.

Barley is delicious, I'll have to experiment further.

Edit clarifies Instapot instructions sought.