Instant Pot Farro Recipe
A quick, hands-off method for making farro in an Instant Pot.
Servings: 6 servings
Calories: 197kcal
Equipment
Ingredients
- 1 ½ cups semi-pearled farro rinsed and drained
- 2 cups water
- 1 teaspoon Diamond Crystal Kosher Salt or ½ teaspoon of any other salt
- 1 tablespoon extra-virgin olive oil
Instructions
- Pressure Cook: Combine 1 ½ cups semi-pearled farro, 2 cups water, 1 teaspoon Diamond Crystal Kosher Salt, and 1 tablespoon extra-virgin olive oil in an Instant Pot. Close and lock the lid of the Instant Pot, and set it to “High Pressure” for 5 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes.
- Finish: After 10 minutes, place a kitchen towel over the vent, and carefully release any remaining pressure. Unlock the lid, and drain any excess liquid (there may not be any!).
- Serve: Transfer farro to a serving bowl, fluff with a fork, and serve as desired.
Notes
Farro: Opt for semi-pearled farro (or one labeled as a "30-minute cook") for the best results in terms of cooking time and liquid absorption. I recommend brands like Timeless or Bob's Red Mill, which you can find at most grocery stores.
Farro too al dente? Add a bit more liquid and cook it for an additional 1 - 2 minutes under high pressure, followed by a quick release. Alternatively, transfer the grains to the stovetop, add liquid, and simmer until it reaches your desired texture. Drain any excess liquid once the farro is tender.
Storage: Leftover farro can be stored in an airtight container in the fridge for 3 - 5 days. See my blog post for notes on freezing.
Nutrition
Calories: 197kcal | Carbohydrates: 39g | Protein: 5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 396mg | Potassium: 140mg | Fiber: 8g | Sugar: 0.4g | Vitamin A: 11IU | Calcium: 17mg | Iron: 1mg
