Instant Pot Farro Recipes

INSTANT POT® FARRO RISOTTO

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and stir in farro. Cook and stir for about 2 minutes. Pour in chicken stock and stir to combine. Change to Manual setting. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add cream, mozzarella cheese, Parmesan cheese, and Greek seasoning. Stir until melted.

INSTANT POT FARRO

Steps:

• Add 2 cups of water, rinsed farro, and seasonings into the Instant Pot.
• Close the lid and turn vent knob to "sealing."
• Press "Manual" and adjust the time to 10 minutes.
• When done, natural pressure release for 5 minutes, then quick release.
• Drain any remaining liquid.
• Eat as is or use in your favorite recipe.

INSTANT POT CHICKEN STEW WITH FARRO

Steps:

• Set the Instant Pot to Saute mode. Heat the olive oil, then add the onion, carrots and celery. Saute the vegetables, stirring occasionally, until starting to soften, 3 to 4 minutes.
• Add the garlic, thyme, oregano and tomato paste. Cook, stirring constantly, for 1 minute.
• Pour in the chicken broth and stir to combine.
• Add the chicken breasts, farro, salt and pepper to the Instant Pot.
• Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Set the time to 12 minutes. It will take the Instant Pot about 15 minutes to reach pressure.
• Once the time is expired, use natural release for 10 minutes, then quick release.
• Transfer the chicken breasts to a cutting board, shred with 2 forks, then transfer back to the Instant Pot. Stir in the parsley and season with salt and pepper to taste. Serve.
• Cut the chicken breasts into bite-sized pieces. Heat a large saucepan over medium-heat. Lightly coat with cooking spray. Add the chicken and cook until the chicken is cooked through, about 5 minutes. Transfer the chicken to a plate and keep warm.
• Heat the olive oil in the saucepan. Add the onion, carrots and celery. Cook, stirring occasionally, until the vegetables soften, about 4 minutes.
• Add the garlic, thyme, oregano, tomato paste, salt and pepper. Cook for 1 minute.
• Stir in the farro and chicken broth. Bring to a boil, then reduce the heat to medium-low, cover and simmer until the farro is tender, about 30 minutes. Stir in the chicken and parsley. Serve.

INSTANT POT BROTHY FARRO WITH SAUSAGE AND LEEKS

Steps:

• Preheat cooker on "Sauté" setting. Trim roots off leeks and remove and discard tough outer layers, then cut leeks into 1/3"-thick rounds. Rinse well, then pat dry.
• When pressure cooker is hot, pour 1 Tbsp. oil into insert, then add sausage and cook, stirring occasionally, until browned in places, about 5 minutes.
• Meanwhile, separate white and light green parts of scallions from dark green parts. Cut white and light green parts into 1/4"-thick rounds. Finely chop dark green parts and set aside for serving.
• Add leeks and scallion white and light green parts to pressure cooker and stir to coat in oil. Add wine and cook, stirring occasionally, until wine is reduced by half and no longer smells like alcohol, about 1 minute. Add farro, salt, pepper, thyme, and 2 1/2 cups water and stir to combine, then turn off cooker.
• Lock on lid, making sure steam-release valve is in the proper sealed position. Select "Manual" and program for 3 minutes at high pressure.
• As soon as the time has elapsed, turn off cooker, "Quick Release" the steam, and unlock lid.
• Divide farro mixture among bowls. Top with radishes, peperoncini, and reserved scallion greens. Drizzle with oil and squeeze lemons over.

INSTANT POT® FARRO

Steps:

• Combine water, farro, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure naturally according to manufacturer's instructions for 10 minutes. Release remaining pressure through the vent. Unlock and remove the lid. Drain any excess liquid that was not absorbed.

HOW TO COOK FARRO (INSTANT POT AND STOVETOP DIRECTIONS + RECIPES)

Steps:

• Place the farro and cooking liquid of choice in a pot. Bring to a boil, then reduce to a simmer and cover the pot.
• Cook until the liquid is absorbed and farro is cooked, see times in notes.
• Place 1 cup farro and 2 cups vegetable stock in the inner pot. Press the manual or pressure cook button and adjust the timer to 10 minutes.
• When the timer beeps, let the pressure release naturally for 10 more minutes, then quick release any remaining pressure.
• Most of the liquid should be absorbed, but you can drain it if there is more than you would like. I like it with a small amount of liquid remaining in the pot and not completely dry.