Ingredients
Scale
- 1 cup pearled farro (rinsed thoroughly)
- 2 cups vegetable broth or chicken broth (for extra flavor)
- 1/2 teaspoon kosher salt
- 1 tablespoon extra virgin olive oil or butter
- Optional: 1 clove garlic (minced) or a sprig of fresh thyme
Instructions
- Begin by placing the dry farro in a fine-mesh strainer. Rinse it under cold running water for about 30 seconds to remove any excess surface starch. This step is crucial because it prevents the grains from becoming gummy during the pressure cooking process. Shake the strainer well to drain off as much water as possible. If you want extra depth of flavor, hit the “Sauté” button on your Instant Pot and toast the dry grains with a drizzle of olive oil for 2 minutes before adding the liquid.
- Add the rinsed farro, broth (or water), salt, and olive oil into the Instant Pot stainless steel inner pot. Stir everything briefly to ensure the grains are submerged. Secure the lid and set the steam release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting on High Pressure and set the timer for 12 minutes for a chewy texture, or 15 minutes if you prefer a softer grain. Once the timer beeps, let the pressure release naturally for 10 minutes before manually venting the remaining steam.
- Carefully open the lid and fluff the farro with a fork. If there is a small amount of excess liquid at the bottom, you can drain it or let the grains sit for a few minutes to absorb it. Transfer the farro to a large serving bowl. You can serve it plain as a side dish, or toss it with fresh herbs, lemon juice, and a sprinkle of parmesan cheese for a quick Mediterranean salad. Serve immediately while warm or store it for later use.
- Cook Time: 20 minutes