Instant Pot Farro Recipes

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.

INSTANT POT® CHICKEN AND FARRO SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the hot pot and add carrots, celery, and leek. Cook, stirring frequently, until vegetables start to soften, 3 to 4 minutes. Add garlic and cook until just fragrant, about 30 seconds. Add tomato paste and cook for 1 minute. Stir in thyme, oregano, parsley, salt, and pepper. Pour broth into the pot, add farro, and stir. Push chicken breasts down into the liquid. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a clean work surface and roughly chop; return to the pot and stir. Taste and adjust salt. 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 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.