Instant Pot Farro Recipes

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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

INSTANT POT BROTHY FARRO WITH SAUSAGE AND LEEKS



Instant Pot Brothy Farro with Sausage and Leeks image

A scattering of fresh radishes and scallion greens keeps this simple Italian sausage Instant Pot dinner feeling fresh and springy.

Provided by Anna Stockwell

Categories     Instant Pot     Pressure Cooker     Leek     Sausage     Green Onion/Scallion     White Wine     Thyme     Radish     Lemon     Dinner     Spring

Yield 4 servings

Number Of Ingredients 12

4 large or 6 small leeks, white and pale-greens parts only
1 Tbsp. extra-virgin olive oil, plus more for drizzling
4 fully cooked spicy Italian sausage links (about 12 oz.), sliced crosswise into 1/3"-thick rounds
1 large bunch scallions (about 10)
1/4 cup dry white wine
1 cup farro
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
4 sprigs thyme
Thinly sliced radishes, peperoncini, and lemon wedges (for serving)
Special Equipment
An electric pressure cooker or Instant Pot

Steps:

  • Preheat cooker on "Sauté" setting. Trim roots off leeks and remove and discard tough outer layers, then cut leeks into 1/3"-thick rounds. Rinse well, then pat dry.
  • When pressure cooker is hot, pour 1 Tbsp. oil into insert, then add sausage and cook, stirring occasionally, until browned in places, about 5 minutes.
  • Meanwhile, separate white and light green parts of scallions from dark green parts. Cut white and light green parts into 1/4"-thick rounds. Finely chop dark green parts and set aside for serving.
  • Add leeks and scallion white and light green parts to pressure cooker and stir to coat in oil. Add wine and cook, stirring occasionally, until wine is reduced by half and no longer smells like alcohol, about 1 minute. Add farro, salt, pepper, thyme, and 2 1/2 cups water and stir to combine, then turn off cooker.
  • Lock on lid, making sure steam-release valve is in the proper sealed position. Select "Manual" and program for 3 minutes at high pressure.
  • As soon as the time has elapsed, turn off cooker, "Quick Release" the steam, and unlock lid.
  • Divide farro mixture among bowls. Top with radishes, peperoncini, and reserved scallion greens. Drizzle with oil and squeeze lemons over.

INSTANT POT® FARRO RISOTTO



Instant Pot® Farro Risotto image

The traditional Arborio rice is replaced with farro in this risotto recipe made in the Instant Pot®.

Provided by thedailygourmet

Categories     Side Dish     Grain Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 tablespoon butter
1 cup farro
2 cups chicken stock
2 tablespoons heavy whipping cream
¾ cup grated mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon Greek seasoning (such as Cavender's®)

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and stir in farro. Cook and stir for about 2 minutes. Pour in chicken stock and stir to combine. Change to Manual setting. 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 carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add cream, mozzarella cheese, Parmesan cheese, and Greek seasoning. Stir until melted.

Nutrition Facts : Calories 307.7 calories, Carbohydrate 36 g, Cholesterol 43.2 mg, Fat 13.5 g, Fiber 0.1 g, Protein 14.9 g, SaturatedFat 7.4 g, Sodium 1009 mg, Sugar 0.9 g

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2019-08-23 Place farro, water and salt in the Instant Pot. Pressure cook on High for 7 minutes. Natural release for 7 minutes. Open the Instant Pot and drain any excess liquid. And that’s it! …
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  • Add the farro, water, and salt to the Instant Pot and stir. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.
  • Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 5 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
  • After the Instant Pot beeps, set a timer and wait to let the Instant Pot naturally release pressure. Then vent any remaining steam by moving the vent to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. (The pressure indicator in the lid may drop on its own during this time, meaning that there is no remaining steam in the pot.)
  • Open the lid and drain off any excess water. Serve immediately, or store in the refrigerator for 3 to 4 days.


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  • Make sure the Venting Knob is turned to “Sealing” then press “Pressure Cook” and set the timer to 14 minutes. The timer will not start right away, this is normal. The display will read “On” while the pressure builds, when full pressure it reached, the 14-minute timer will begin.
  • Once the timer beeps to indicate cooking has completed, let the pressure release naturally for at least 12 minutes, or until the Float Valve drops, whatever comes first. If the Float Valve hasn’t dropped after 12 minutes, turn the Vent Knob to “Quick Release” to release any remaining pressure. Once the Float Valve has dropped, you can open the lid.


INSTANT POT FARRO (EASY, NO-FUSS RECIPE) - THE SIMPLE …
2020-02-19 Manually set to HIGH pressure for 7 minutes for al dente (great for salads) or 8 minutes for softer farro (perfect for soups). Quick release or give 5 minutes before releasing …
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  • Add farro, water and salt. Manually set to HIGH pressure for 7 minutes for al dente (great for salads) or 8 minutes for softer farro (perfect for soups). Set the valve to SEALING. After cooking, quick release right away or give 5 minutes before releasing pressure.


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