INSTANT POT CHICKEN STEW WITH FARRO
Dig into this Instant Pot Chicken Stew with Farro for a dose of whole grains and lean protein. Stovetop instructions included. 336 calories and 4 Weight Watchers Freestyle SP
Provided by Dara Michalski | Cookin' Canuck
Categories Entrees
Time 52m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1.66 Cups, Calories 335.7 kcal, Carbohydrate 33.6 g, Protein 32.8 g, Fat 6.7 g, SaturatedFat 1.7 g, Cholesterol 65 mg, Sodium 402.2 mg, Fiber 3.8 g, Sugar 3.5 g
ONE-POT MEDITERRANEAN CHICKEN AND FARRO
This one-pot chicken and farro dish is packed with Mediterranean flavors, marrying briny olives, tangy feta and sweet sun-dried tomatoes.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Heat a large braiser or large Dutch oven over high heat and add the olive oil. Pat the chicken thighs dry and season with salt and pepper on both sides. When the oil is hot, add the chicken thighs, skin-side down, and cook, undisturbed, until golden brown, 6 to 8 minutes. Flip the chicken, cook for 2 more minutes and remove to a plate. (The chicken will not be cooked through at this point.) Pour off the excess fat from the braiser, leaving behind 2 tablespoons of it.
- Reduce the heat to medium high, add the onions, garlic and red pepper flakes and cook, stirring often, until softened, about 3 minutes. Season with salt and pepper. Stir in the farro until combined. Add the wine and cook for 1 minute, scraping up the brown bits from the bottom with a wooden spoon. Add the chicken stock and bring to a simmer, about 2 minutes. Stir in the sun-dried tomatoes and olives. Place the chicken on top, skin-side up, in a single layer and add any residual juices from the plate.
- Cover the braiser and bake until the farro is tender, most of the liquid has evaporated and the chicken is cooked through, 30 to 35 minutes.
- Meanwhile, add the lemon zest, feta and dill to a small bowl and toss to combine.
- Remove the braiser from the oven and squeeze the juice of the zested lemon over the top of the dish. Sprinkle with the feta and dill mixture and serve.
INSTANT POT® CHICKEN AND FARRO SOUP
Chicken, farro, and a few pantry staples makes this a great meal. The farro will retain some bite when cooked.
Provided by Bren
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 32 g, Cholesterol 46.4 mg, Fat 7.9 g, Fiber 2.3 g, Protein 22.9 g, SaturatedFat 1.4 g, Sodium 613.6 mg, Sugar 4.4 g
INSTANT POT® FARRO
Farro is probably my favorite grain. I love it in salads, pilafs, and soups! I find the Instant Pot® gets it to the perfect texture and I don't have to worry about overcooking it on the stove.
Provided by LauraF
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 3
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.
Nutrition Facts : Calories 99.3 calories, Carbohydrate 22.6 g, Fat 0.8 g, Protein 3.4 g, Sodium 197.6 mg
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