Instant Pot Farro Food

INSTANT POT® CHICKEN AND FARRO SOUP

Instant Pot® Chicken and Farro Soup image

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

Ingredients

2 tablespoons avocado oil
2 cups carrots that have been sliced lengthwise and cut into 3/4-inch slices
1 cup sliced celery with leaves
1 medium leek, halved lengthwise and sliced
1 ½ teaspoons minced garlic
2 tablespoons tomato paste
1 teaspoon ground thyme
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon salt
½ teaspoon ground black pepper
5 cups low-sodium chicken broth
1 cup farro, rinsed
1 pound skinless, boneless chicken breasts, trimmed

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 RISOTTO

Instant Pot® Farro Risotto image

The traditional Arborio rice is replaced with farro in this risotto recipe made in the Instant Pot®.

Provided by thedailygourmet

Categories Side Dish Grain Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

1 tablespoon butter
1 cup farro
2 cups chicken stock
2 tablespoons heavy whipping cream
¾ cup grated mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon Greek seasoning (such as Cavender's®)

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.

Nutrition Facts : Calories 307.7 calories, Carbohydrate 36 g, Cholesterol 43.2 mg, Fat 13.5 g, Fiber 0.1 g, Protein 14.9 g, SaturatedFat 7.4 g, Sodium 1009 mg, Sugar 0.9 g