Instant Pot Farro is my new favorite grain and I'm throwin' it in everything from salads to soups! This pressure cooker recipe is easy, hands-off, and delivers perfect results every time.
I've tried something new, and I'm officially in love: Instant Pot Farro! It is my new kitchen buddy, and I'm so excited to enlighten anyone else who has ignored its existence thus far.
Before I go any further, let's make sure everyone is on the same page:
WHAT IS FARRO
Farro is an ancient whole grain and is a staple in Middle Eastern and Italian cooking. It's high in protein and fiber and a great source of nutrients like iron, magnesium, zinc, and B vitamins. It has a delightfully chewy bite and a nutty flavor similar to brown rice. Also important to note: farro is not gluten-free.
Over the past few years I've noticed it popping up in recipes across the web more often. Chilis, soups, salads, “bowls”, and more. I bought a bag nearly a year ago and decided it was time to try this little guy out.
I'm excited to proclaim that I'm officially a HUGE fan and that I've had a container of it in the fridge or a baggie in the freezer on hand for the past 6 months. I just LOVE it!
What about you? Have you already met and fallen in love with this yummy little grain? How do you serve it? Let me know in the comments below.
Like rice, farro is easy to make on the stovetop but is faster, easier, hands-off, and foolproof in the Instant Pot. Once you've mastered how to cook it, it's easy to flavor it and serve it however you like. Are you onboard?
WHY YOU WILL LOVE INSTANT POT FARRO
- TEXTURE: It feels strange to call the texture of a grain “addicting” but that's exactly what it is! Perfectly chewy, with a delightful nutty flavor that doesn't disappear in the presence of other ingredients.
- VERSATILE: Similar to rice, farro plays well with all foods – it doesn't come to dominate the party. Adding it to salads or soups elevates the entire dish. It pairs well with all flavors – sour lemon, tangy vinegar, spicy broth, cheesy, etc – it does it all.
- EASY, FAST: Making farro in the electric pressure cooker is as simple as adding farro, water, and salt to the pot and pressing start. Your work is done.
- HEALTHY: Farro is a wholesome, nutrient-filled grain that will boost the nutritional value of any meal.
TYPES OF FARRO
There are 4 main types of farro:
- Whole Farro – this type includes the entire husk and bran. It has a stronger flavor and takes longer to cook but it contains the most nutrients.
- Semi Pearled Farro – This version has no husk and only part of the bran making it a bit lower in nutrients and faster to cook than Whole.
- Pearled – This type has no husk or bran, making it the most mildly flavored version, with fewer nutrients and an even shorter cook time. This is the type most available in grocery stores.
- 10 Minute Farro – I recently discovered this version at Trader Joe's. It is parboiled so it cooks up very quickly. I've never tried cooking it in the pressure cooker (yet).
The type I tested for this recipe is Pearled and I use the Bob's Red Mill brand because it's easy to find at grocery stores.
HOW TO MAKE FARRO IN THE PRESSURE COOKER
- Rinse the farro with a fine mesh sieve
- Dump it into the pot along with water or broth and salt
- Pressure cook, fluff, and serve
SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS
TIPS FOR SUCCESS
- USE PEARLED: The flavor of pearled is milder than whole farro and won't overpower other foods you're serving with it. I prefer the texture of pearled as well. If using semi-pearled or whole, the cook time will need to be increased by 10 minutes or so.
- FLAVOR BOOSTER: Cook farro in broth to give it extra flavor. Another option is to toast it while it's dry in a tablespoon of butter before adding the liquids to the pressure cooker.
- DOUBLE IT: Because farro freezes so well, I like to double the recipe below and store extra in the freezer. The recipe below doubles well, but I haven't tried tripling it.
- FLUFF IT: Like rice, it's better to “fluff” farro with a fork once it's done cooking versus stirring with a spoon so it doesn't get mushed together into a clump.
- TO STRAIN OR NOT TO STRAIN: I wrote this recipe so that there would be very little residual water left after it was done. If you have a little bit of water left at the end, you can strain it, but I've noticed that little bit gets soaked into the farro very quickly so I don't bother straining it.
HOW TO STORE, REHEAT, AND FREEZE
- Store: Scoop cooled farro into a sealable container and store in the fridge for up to 7 days.
- Reheat: Warm in the microwave or on the stovetop, adding a splash of water of broth if needed.
- Freeze: I like to freeze farro flat in a freezer safe ziptop bag for 3 months or so. When frozen flat, you can snap some off to add to salads or soups or let the whole bag sit on the counter for an hour to thaw. Reheat as directed above.
HOW TO USE FARRO
- ADD IT TO SALADS: My favorite way to use farro is to add it to spinach or kale salads like this Mixed Berry Spinach Salad with Poppy Seed Dressing. It soaks up tangy vinaigrettes like a dream.
- CHILI AND SOUP: Add a scoop to this Instant Pot Chili or to lighter soups like this Coconut Soup or Tomato Basil Soup. Farro will make a soup-type meal feel heartier without making it heavier.
- RICE SUBSTITUTE: Wherever you use rice, try swapping it with farro. Teriyaki Bowls, Orange Chicken Bowls, Burritos, etc.
- BREAKFAST: Swap out your morning bowl of sweet oats for savory farro! Top with a Poached Egg, bacon or sausage, roasted potatoes, and a drizzle of hot sauce.
MAKE AHEAD TIPS
Instant Pot Farro can be made at the beginning of the week and used as an addition to quick lunches or dinners all week.
What do you think? Are you convinced to give it a try?
Or are you already a big farro fan and are now bursting at the seams to give it a try in the Instant Pot?
Whatever category you fall in, I hope you try this recipe soon!
I'm very excited to now have this recipe as part of the TIDBITS Instant Pot Basics repertoire! More recipes to come starring this fabulous grain!
MORE BASIC INSTANT POT GRAIN RECIPES
TOOLS/INGREDIENTS USED TO MAKE INSTANT POT FARRO
Instant Pot Farro
Farro is a healthy, wholesome grain with a delightfully chewy texture – made easy and quick in the Instant Pot Pressure Cooker.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: American
- 1 cup pearled farro (not whole, semi-pearled or quick farro)
- 1 ¼ cup water or broth
- ¼ teaspoon salt
- Use a fine mesh sieve to thoroughly rinse the farro.
- Add farro, water or broth, and salt to the pressure cooker pot and stir.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 8 minutes.
- When cooking is complete, allow pressure to naturally release for 10 minutes, then flip the knob to release any remaining pressure.
- Fluff the farro with a fork. If there is extra liquid in the pot, drain it (but I’ve never needed to do this).
- Pearled farro is the type you’re most likely to find in the store. If it’s not labeled “whole”, it’s most likely “pearled”.
- The recipe can be doubled if needed.
- Cooking the farro in broth will give it extra flavor. Cooking it in water will keep it more neutral for adding to salads.
- Farro can be used in place of rice in rice bowls, added to soups or chili, or tossed in green salads.
- Cooked farro freezes well. Pour into a freezer-safe ziptop container and freeze for 3 months or more.
Keywords: Instant Pot Farro, Farro, Easy Side Dish
Welcome! I’m Marci, wife to my motorcycle dream man and mother of 3. I have a passion for creating and cooking delicious masterpieces in my kitchen and am ecstatic to share my discoveries on TIDBITS! I like my food tasty, wholesome, memorable, and always, ALWAYS followed by dark, salty chocolate.