head on view of a bowl filled with farro and instant pot in the background.

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5 from 7 reviews

Easy, no-fuss Instant Pot Farro cooks without any hands-on time needed, simple add to the instant bowl, set the timer and cook, freeing up space on the stovetop!


Units Scale
  • 1 cup farro
  • 37 cups water
  • generous pinch of salt


  • With strainer: Use 7 cups of water (takes 10 min to come to pressure).
  • Without strainer: Use 3 cups of water (takes 5 min to come to pressure).

Cooking times (recipe if for a 6qt. Instant Pot):

  • Pearled + Semi-pearled farro: 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.
  • Whole farro: Add farro, water and salt, HIGH pressure for 10 minutes, set the valve to SEALING. Give 5 min to natural release before releasing pressure.
  • 10 Minute Farro: Adjust water with or without the strainer and cook on LOW pressure for 1 minute, set the valve to SEAL. Let natural release for 5 min.

Drain: Once farro is done, lift the basket (or transfer the farro to a colander) and give it a good rinse under cool or warm running water.

Use in salads, casseroles, soups, nourish bowls, and more.

Serves 4


Add flavor using vegetable broth or vegetable paste with water.

Tip: When venting early, I put a thin folded kitchen towel over the valve so the pressure doesn’t spew liquids all over. If using a thicker towel, just one layer is good. You want to be sure it’s porous enough to let the steam through.


  • Refrigerator: Cooked farro can be stored in the refrigerator for 5 – 6 days.
  • Freezer: Farro is freezer friendly and be kept for 2 – 3 months in the freezer. To freeze, spread the grains on a baking sheet in a single layer, and place in the freezer for at least 2 hours. Once the grains are frozen, transfer them to freezer-safe containers or baggies. It’s important to not skip the initial single layer freeze, or the grains will freeze in one giant clump!
  • Make ahead: Farro is great to make ahead and keep stored so you have on hand for a quick and easy grain when fixing a quick lunch or dinner.
  • Reheat: Warm cooked farro on the stovetop over low, adding a splash of water for a little moisture, until warmed through. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring between each interval, until warm.

Recommended Equipment: I used this Instant Pot and perforated strainer (cutting off the black rubber handle to not cook with plastic), but this official IP mesh strainer combo looks great too (affiliate links).