Instant Pot Garlic Scented Chicken Farro With White Balsamic Vinaigrette Recipes

INSTANT POT CHICKEN STEW WITH FARRO

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.

INSTANT POT GARLIC-SCENTED CHICKEN & FARRO WITH WHITE BALSAMIC VINAIGRETTE

Steps:

• Stir together paprika, 1 teaspoon salt, and 1/4 teaspoon pepper in a bowl; sprinkle evenly over chicken. Add 1 tablespoon of the oil to a programmable pressure multicooker (such as Instant Pot). Select SAUTE setting on cooker. Select HIGH temperature setting and allow to preheat.
• Add 2 chicken breasts, meaty side down, to cooker; cook until golden brown, 3 to 4 minutes. Transfer chicken from cooker to a plate. (Chicken will not be cooked through.) Repeat with 1 tablespoon oil and remaining 2 chicken breasts.
• Add garlic and thyme to cooker; cook, undisturbed, 1 minute. Stir in stock, barley, and wine, scraping up any browned bits from the bottom of the cooker. Return chicken to cooker.
• Press CANCEL. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 15 minutes. (It will take 4 to 5 minutes for cooker to come up to pressure before cooking begins.)
• Carefully turn steam release handle to VENTING position and let steam fully escape. (This will take 2 to 3 minutes.) Remove lid from cooker; turn cooker off. Transfer chicken to a cutting board; let cool about 5 minutes. Remove and discard bones. Shred meat into large pieces.
• While chicken cools, whisk together parsley, vinegar, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons oil in a small bowl until combined.
• Toss together shredded chicken and vinaigrette mixture in a large bowl. Spoon barley evenly into 6 bowls; top with chicken mixture. Serve hot.

GARDEN FRESH FARRO BOWL WITH BALSAMIC DRESSING

Steps:

• Place cooked farro into a bowl. Add tomato, cucumber, bell peppers, avocado, and olives. Top with feta cheese.
• Combine olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper in a lidded jar. Shake until dressing is well combined. Drizzle 1 to 2 tablespoons of dressing on top of bowl.

WHITE BALSAMIC VINAIGRETTE

Steps:

• Whisk olive oil, balsamic vinegar, honey, salt, cracked black pepper, and garlic powder together in a bowl until smooth.

INSTANT POT CHICKEN STEW WITH FARRO

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.