Cook up instant pot farro for a tasty side dish or meal prep grain for a variety of meals during the week! Keep it plain and simple, or cook it using the pilaf method!
Rinse the farro in a colander. Keep an eye out for any broken pieces or debris that may be in them.
Place the farro along with the salt and water in the Instant Pot. Cover with lid and close pressure valve.
Cook on high pressure for 8 minutes (firmer texture) or 12 minutes (softer texture).
When time is up, use quick release taking precautions to prevent burning and open the lid.
Stir in any additional herbs or seasonings and serve it up. If using later or preparing in a salad, I recommend rinsing the farro after cooking to remove excess starch.
Pilaf Method
Set the Instant Pot to saute. Add oil and heat. When ready, add the onion and garlic and cook until fragrant and softened. When cooked, proceed with the remaining instructions for cooking farro in the instant pot.
Notes
Add spices and herbs after the farro cooks for the best flavor.
Do not let the instant pot depressurize naturally. Use quick release to keep the farro from continuing to cook and come out mushy.
Adjust the cooking time for a softer or firmer farro. Eight minutes cooks up farro with a bit more chewiness and firm texture while twelve minutes it comes out much softer.
Store dry farro in a cool dry place and inside a well-sealed container for freshness. It will last for about six months after opening.