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INSTANT POT FARRO (NO-FUSS RECIPE)

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!

Ingredients

Units Scale
  • 1 cup farro
  • 3 – 7 cups water
  • generous pinch of salt

Instructions

  • 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

Notes

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.

Storing:

  • 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).

Find it online: https://simple-veganista.com/instant-pot-farro/