Instant Pot Chicken Stew With Farro Recipes

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INSTANT POT® CHICKEN AND FARRO SOUP



Instant Pot® Chicken and Farro Soup image

Chicken, farro, and a few pantry staples makes this a great meal. The farro will retain some bite when cooked.

Provided by Bren

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 14

2 tablespoons avocado oil
2 cups carrots that have been sliced lengthwise and cut into 3/4-inch slices
1 cup sliced celery with leaves
1 medium leek, halved lengthwise and sliced
1 ½ teaspoons minced garlic
2 tablespoons tomato paste
1 teaspoon ground thyme
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon salt
½ teaspoon ground black pepper
5 cups low-sodium chicken broth
1 cup farro, rinsed
1 pound skinless, boneless chicken breasts, trimmed

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the hot pot and add carrots, celery, and leek. Cook, stirring frequently, until vegetables start to soften, 3 to 4 minutes. Add garlic and cook until just fragrant, about 30 seconds. Add tomato paste and cook for 1 minute. Stir in thyme, oregano, parsley, salt, and pepper. Pour broth into the pot, add farro, and stir. Push chicken breasts down into the liquid. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a clean work surface and roughly chop; return to the pot and stir. Taste and adjust salt. Serve.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 32 g, Cholesterol 46.4 mg, Fat 7.9 g, Fiber 2.3 g, Protein 22.9 g, SaturatedFat 1.4 g, Sodium 613.6 mg, Sugar 4.4 g

INSTANT POT CHICKEN STEW WITH FARRO



Instant Pot Chicken Stew with Farro image

Dig into this Instant Pot Chicken Stew with Farro for a dose of whole grains and lean protein. Stovetop instructions included. 336 calories and 4 Weight Watchers Freestyle SP

Provided by Dara Michalski | Cookin' Canuck

Categories     Entrees

Time 52m

Number Of Ingredients 15

2 teaspoons olive oil
1 onion (chopped)
3 carrots (cut into thin half-circles)
2 large celery stalks (diced)
4 garlic cloves (minced)
1 ½ teaspoons dried thyme
1 ½ teaspoons dried oregano
3 tablespoons tomato paste
5 ½ cups low sodium chicken broth
1 ½ pounds boneless skinless chicken breasts
1 cup dry farro
½ teaspoon salt
½ teaspoon ground pepper
¼ cup minced flat leaf parsley
salt and pepper (to taste)

Steps:

  • Set the Instant Pot to Saute mode. Heat the olive oil, then add the onion, carrots and celery. Saute the vegetables, stirring occasionally, until starting to soften, 3 to 4 minutes.
  • Add the garlic, thyme, oregano and tomato paste. Cook, stirring constantly, for 1 minute.
  • Pour in the chicken broth and stir to combine.
  • Add the chicken breasts, farro, salt and pepper to the Instant Pot.
  • Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Set the time to 12 minutes. It will take the Instant Pot about 15 minutes to reach pressure.
  • Once the time is expired, use natural release for 10 minutes, then quick release.
  • Transfer the chicken breasts to a cutting board, shred with 2 forks, then transfer back to the Instant Pot. Stir in the parsley and season with salt and pepper to taste. Serve.
  • Cut the chicken breasts into bite-sized pieces. Heat a large saucepan over medium-heat. Lightly coat with cooking spray. Add the chicken and cook until the chicken is cooked through, about 5 minutes. Transfer the chicken to a plate and keep warm.
  • Heat the olive oil in the saucepan. Add the onion, carrots and celery. Cook, stirring occasionally, until the vegetables soften, about 4 minutes.
  • Add the garlic, thyme, oregano, tomato paste, salt and pepper. Cook for 1 minute.
  • Stir in the farro and chicken broth. Bring to a boil, then reduce the heat to medium-low, cover and simmer until the farro is tender, about 30 minutes. Stir in the chicken and parsley. Serve.

Nutrition Facts : ServingSize 1.66 Cups, Calories 335.7 kcal, Carbohydrate 33.6 g, Protein 32.8 g, Fat 6.7 g, SaturatedFat 1.7 g, Cholesterol 65 mg, Sodium 402.2 mg, Fiber 3.8 g, Sugar 3.5 g

INSTANT POT CHICKEN STEW WITH FARRO



Instant Pot Chicken Stew with Farro image

Categories     Chicken

Number Of Ingredients 12

2 tsp, olive oil
1 onion chopped
3 carrots cut into circles
2 large celery stalks, diced
4 minced garlic cloves
1 1/2 tsp, each dried thyme and oregano
3 tbsp, tomato paste
5 1/2 c, chicken bro
1 1/2 lb, boneless skinless chicken breast
1 c, dry farro
1/2 tsp each salt and pepper
1/4 c, minced flat parsley

Steps:

  • Saute onion, celery and carrots in oil x 3-4 min
  • Add garlic, thyme, oregano and tomato paste. Stir x 1 min. Add in broth and stir
  • add chicken breasts, farro, salt and pepper. Cook x 12 min on high pressure. Use natural release x 10 min
  • remove chicken breasts and shred with 2 forks. Return to stew. Stir in parsley and season with salt and pepper to taste.

INSTANT POT® FARRO



Instant Pot® Farro image

Farro is probably my favorite grain. I love it in salads, pilafs, and soups! I find the Instant Pot® gets it to the perfect texture and I don't have to worry about overcooking it on the stove.

Provided by LauraF

Categories     Side Dish     Grain Side Dish Recipes

Time 35m

Yield 6

Number Of Ingredients 3

2 ½ cups water
1 cup farro
½ teaspoon salt

Steps:

  • Combine water, farro, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure naturally according to manufacturer's instructions for 10 minutes. Release remaining pressure through the vent. Unlock and remove the lid. Drain any excess liquid that was not absorbed.

Nutrition Facts : Calories 99.3 calories, Carbohydrate 22.6 g, Fat 0.8 g, Protein 3.4 g, Sodium 197.6 mg

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