Farro in the Instant Pot
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!
Servings 6 servings
Calories 144kcal
Ingredients
Basic Recipe
- 1 cup farro
- 2 ½ cups water
- 1 teaspoon salt
Instructions
- Rinse the farro in a colander. Keep an eye out for any broken pieces or debris that may be in them.1 cup farro
- Place the farro along with the salt and water in the Instant Pot. Cover with lid and close pressure valve.2 ½ cups water, 1 teaspoon salt, 1 cup farro
- 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. Drain off any liquid left in the pot.
- 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.
Notes
- For More Flavor. Add spices and herbs after the farro cooks for the best flavor as the high cooking heat may damage and diminish some flavors. Stir in fresh herbs, seasonings, or cooked garlic and onions to make a farro pilaf.
- Release Pressure Immediately. Do not let the instant pot depressurize naturally. Use quick release to keep the farro from continuing to cook and turn out mushy.
- Adjust the Cooking Time. Eight minutes cooks up farro with a bit more chewiness and firm texture while twelve minutes it comes out much softer.
- Storing Dry Farro. Keep it in a cool dry place and inside a well-sealed container for freshness. It will last for about six months after opening.
Nutrition
Calories: 144kcal | Carbohydrates: 27g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 396mg | Potassium: 113mg | Fiber: 5g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
