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Instant Pot farro is an easy and versatile grain to prepare, making it perfect for busy weeknights or meal prep. With just a few simple ingredients, you can cook farro to a plump and chewy texture in no time. Enjoy it as a side dish, in salads, or as the base for grain bowls. This pressure cooker method takes the guesswork out of getting perfectly cooked farro every time.
Here is Why This Farro Recipe Works
Quick and easy: The Instant Pot does the heavy lifting, so you can spend less time watching the stove and more time doing literally anything else.
Perfectly chewy texture: No more mushy grains; this farro comes out plump and tender, with just the right amount of chew.
Customizable cooking time: Want softer farro? Let it cook a bit longer. Prefer a chewier bite? Cut back on time. It’s totally up to you!
Versatile base: From salads to grain bowls, this farro is the ideal blank canvas for all your culinary creations.
The Ingredients
Pantry: Farro grains
Pantry seasonings: Salt
Liquids: Water or broth
Variations
Garlic Herb Farro: Stir in 2 minced garlic cloves and 1 tablespoon of chopped fresh rosemary or thyme before cooking.
Mediterranean Farro Bowl: After cooking, mix in ¼ cup of crumbled feta, ½ cup of diced cucumbers, and ¼ cup of sliced Kalamata olives.
Mushroom and Parmesan Farro: Sauté 1 cup of sliced mushrooms and stir them into the cooked farro along with ¼ cup of freshly grated Parmesan cheese.
Tips for Success
- Soak your farro for at least 30 minutes to reduce the cooking time to just 10 minutes.
- Swap out the water for chicken broth to add extra flavor.
- Let the pressure release naturally for 5 minutes before manually releasing the rest. This keeps the grains from becoming too chewy.
- Don’t worry if there’s extra liquid left when the farro is done; just drain it off for perfectly cooked grains every time.
- Do not force the lid open: If the Instant Pot lid won’t open, it means the pressure hasn’t been fully released. Double-check that the pressure valve has dropped before attempting to open it.
Storage
Fridge: To store leftover farro, let it cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days.
Freezing: Freeze the farro in a freezer-safe container. It will keep well in the freezer for up to 3 months.
Reheating: To reheat, simply microwave the farro in a microwave-safe dish with a splash of water or broth. Heat in 30-second intervals, stirring between each, until warmed through.
Instant Pot Farro for Easy Meal Prep
Cooking farro in the Instant Pot is quick, easy, and gives you perfectly plump, chewy grains every time. Use it as a hearty base for grain bowls or toss it into salads. It also makes a great breakfast. Plus, you can cook it in advance and use it for meal prep.
More Recipes to Try
- Instant Pot Chicken and Dumplings is the ultimate comfort food! The Instant Pot means you can prepare a batch of homemade Chicken and Dumplings in no time. It’s savory and comforting and the perfect dish for fall.
- Add this recipe for Coq Au Vin to your dinner recipe round-up. Chicken simmered in red wine with pearl onions, mushrooms, herbs and carrots, aka perfection.
- Our recipe for Instant Pot Corned Beef and Cabbage will leave you with perfectly cooked veggies and corned beef that is fork tender. Let your Instant Pot take care of dinner tonight!
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Instant Pot Farro
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Ingredients
- 1 cup farro grains, rinsed
- 2 cups water , or broth
- ½ teaspoon salt
Instructions
- Add the farro, water or broth, and salt to the Instant Pot.
- Seal the lid and make sure the venting valve is locked.
- Select 15 minutes on high pressure. (You only need 10 minutes if farro was soaked first.)
- When finished cooking, let the pressure release naturally for 5 minutes then manually release the rest of the pressure.
- Drain any remaining liquid if present. The grains should be plump and tender but chewy.
Notes
- If you soak your grains before you cook them then reduce the pressure cook time to 10 minutes.
- The grains should be plump and tender but chewy. If you want really soft farro grains, increase the cooking time to 18 minutes.
- Different types of farro will absorb more liquid. Most farro will only need 1-1/2 cups of liquid per cup of grain but by using 2 cups of liquid, you won’t need to guess. Just drain the extra liquid when it is done cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Yum, very useful infos!Beautiful page☺
Thanks Natalia, I appreciate the compliment
IP is a life saver. I love the nuttieness, chewiness of all sorts of ancient grains. Actually just had some Einkorn salad yesterday..your farro turned out perfect, Dahn.
Thanks, I love the chewy texture and nutty flavor too and it is so great for salads
This looks terrific — so easy, so fast. I have yet to jump on the Instant Pot bandwagon, but I must say I’m tempted. Really, really tempted. Particularly when I see terrific recipes like this one!
Thanks John, I sure do use the Instant Pot frequently for grains, it does a great job and saves a ton of time.