20 Flavorful Instant Pot Farro Recipes for Busy Weeknights

Dinner doesn’t have to be a daunting task, even on the busiest of weeknights! With these 20 Flavorful Instant Pot Farro Recipes, you’re just moments away from a hearty, wholesome meal that’s as easy to make as it is delicious. Whether you’re craving comfort food or something fresh and seasonal, farro’s versatility shines in every dish. Keep reading to discover your next go-to weeknight wonder!

Instant Pot Farro with Mushrooms and Thyme

Here’s a simple yet flavorful dish that combines the nuttiness of farro with the earthy tones of mushrooms and thyme, all made effortlessly in your Instant Pot. Perfect for a cozy dinner or meal prep, this recipe is as nutritious as it is delicious.

Ingredients

• 1 cup farro, rinsed
• 2 cups vegetable broth
• A couple of tablespoons olive oil
• 8 oz mushrooms, sliced
• 2 garlic cloves, minced
• A splash of white wine (optional)
• 1 teaspoon fresh thyme leaves
• Salt and pepper, just a pinch

Instructions

1. Turn your Instant Pot to the sauté function and heat the olive oil.
2. Add the mushrooms and cook until they’re golden and have released their moisture, about 5 minutes.
3. Stir in the garlic and thyme, cooking for another minute until fragrant.
4. Pour in the white wine (if using) to deglaze the pot, scraping up any browned bits.
5. Add the farro and vegetable broth, giving everything a good stir.
6. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
7. Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
8. Season with salt and pepper to taste, fluff the farro with a fork, and serve warm.

This dish boasts a chewy texture from the farro, complemented by the umami-rich mushrooms and aromatic thyme. Try topping it with a poached egg for a hearty breakfast twist or serve alongside roasted vegetables for a complete meal.

Garlic Parmesan Instant Pot Farro

Kickstart your culinary adventure with this Garlic Parmesan Instant Pot Farro, a dish that combines the nutty flavors of farro with the rich, savory notes of garlic and Parmesan. Perfect for beginners, this recipe is straightforward and yields a comforting meal that’s both nutritious and delicious.

Ingredients

• 1 cup of farro, rinsed
• 2 cups of chicken or vegetable broth
• 3 cloves of garlic, minced
• a splash of olive oil
• a couple of tablespoons of grated Parmesan cheese
• a pinch of salt
• a sprinkle of black pepper

Instructions

1. Set your Instant Pot to the ‘Sauté’ function and add a splash of olive oil.
2. Once the oil is hot, add the minced garlic and sauté for about 30 seconds, just until fragrant. Be careful not to burn it.
3. Add the rinsed farro to the pot and stir to coat it with the garlic and oil.
4. Pour in the broth, ensuring the farro is fully submerged. This is crucial for even cooking.
5. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 10 minutes.
6. After cooking, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. Open the lid and stir in the grated Parmesan cheese, a pinch of salt, and a sprinkle of black pepper. The residual heat will melt the cheese beautifully.
8. Give everything a good stir to combine all the flavors evenly.

Here’s how it turns out: the farro is perfectly chewy, with a creamy texture from the Parmesan, and the garlic adds a punchy depth. Try serving it as a hearty side or bulk it up with some roasted vegetables for a complete meal.

Mediterranean Instant Pot Farro Salad

Preparing a wholesome Mediterranean Instant Pot Farro Salad is simpler than you might think, and it’s packed with flavors that transport you straight to the sunny coasts of the Mediterranean. Let’s dive into making this hearty, nutritious dish that’s perfect for meal prep or a quick dinner.

Ingredients

• 1 cup of farro, rinsed
• 2 cups of water
• A splash of olive oil
• A couple of cloves of garlic, minced
• 1 cup of cherry tomatoes, halved
• A handful of Kalamata olives, pitted and sliced
• A sprinkle of feta cheese, crumbled
• A squeeze of lemon juice
• A pinch of salt and pepper

Instructions

1. Add the rinsed farro and water to your Instant Pot. Secure the lid and set the valve to sealing.
2. Cook on high pressure for 10 minutes, then let the pressure release naturally for 10 minutes before doing a quick release.
3. While the farro cooks, heat a splash of olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Tip: Don’t let the garlic brown to avoid bitterness.
4. Once the farro is done, fluff it with a fork and transfer it to a large bowl. Let it cool slightly.
5. Add the sautéed garlic, cherry tomatoes, Kalamata olives, and crumbled feta cheese to the farro. Tip: The residual heat will slightly soften the tomatoes and melt the feta, blending the flavors beautifully.
6. Finish with a squeeze of lemon juice and a pinch of salt and pepper. Toss everything together gently. Tip: Taste and adjust the seasoning before serving to ensure the flavors pop.

Bright and hearty, this salad boasts a delightful chew from the farro, bursts of sweetness from the tomatoes, and a tangy kick from the feta and lemon. Serve it atop a bed of greens for an extra nutrient boost or alongside grilled chicken for a complete meal.

Instant Pot Farro and Black Bean Bowl

This Instant Pot Farro and Black Bean Bowl is a hearty, nutritious meal that comes together in a flash, perfect for those busy weeknights when you want something wholesome without the hassle.

Ingredients

• 1 cup of farro, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups vegetable broth
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt to your liking
• A handful of fresh cilantro, chopped
• Juice of 1 lime

Instructions

1. Set your Instant Pot to ‘Saute’ and add a splash of olive oil. Once hot, toss in the minced garlic and saute for about 30 seconds until fragrant.
2. Add the rinsed farro to the pot, stirring to coat it lightly with the oil and garlic. This toasting step enhances the farro’s nutty flavor.
3. Pour in the vegetable broth, ensuring the farro is fully submerged. This is crucial for even cooking.
4. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 10 minutes. Remember, natural release is key here to prevent the farro from becoming mushy.
5. Once the pressure has released, carefully open the lid. Stir in the black beans, cumin, smoked paprika, and a pinch of salt. Let the residual heat warm the beans through.
6. Finish by mixing in the fresh cilantro and a generous squeeze of lime juice for a bright, fresh flavor.

Perfectly cooked farro offers a satisfying chew, while the black beans add a creamy contrast. Serve it topped with avocado slices or a dollop of Greek yogurt for extra richness.

Lemon Herb Instant Pot Farro Pilaf

Now, let’s dive into making a Lemon Herb Instant Pot Farro Pilaf that’s both nutritious and bursting with flavor. This dish is perfect for those who love a hearty grain with a zesty twist, and the best part? It’s incredibly easy to make in your Instant Pot.

Ingredients

• 1 cup of farro, rinsed
• 1 3/4 cups of vegetable broth
• A splash of olive oil
• A couple of garlic cloves, minced
• The zest and juice of 1 lemon
• A handful of fresh parsley, chopped
• A sprinkle of salt
• A pinch of black pepper

Instructions

1. Turn your Instant Pot to the sauté function and add a splash of olive oil.
2. Once the oil is hot, toss in the minced garlic and sauté for about 30 seconds, just until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
3. Add the rinsed farro to the pot and stir it around for a minute to lightly toast it. This enhances its nutty flavor.
4. Pour in the vegetable broth, then add the lemon zest, lemon juice, salt, and black pepper. Give everything a good stir.
5. Secure the lid on the Instant Pot and set it to manual high pressure for 10 minutes. Tip: Make sure the valve is set to sealing.
6. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.
7. Open the lid and fluff the farro with a fork. Stir in the chopped parsley for a fresh, herby finish. Tip: For extra brightness, add a little more lemon juice to taste.

After cooking, you’ll find the farro has a delightful chewiness, with the lemon and herbs adding a vibrant lift. Serve it as a side dish, or bulk it up with some roasted vegetables for a satisfying main.

Instant Pot Farro Risotto with Asparagus

Let’s dive into making a comforting and nutritious Instant Pot Farro Risotto with Asparagus, perfect for those busy weeknights when you crave something hearty yet healthy.

Ingredients

• 1 cup of farro, rinsed
• 2 cups of vegetable broth
• 1 bunch of asparagus, trimmed and cut into 1-inch pieces
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• A splash of olive oil
• A couple of tablespoons of grated Parmesan cheese
• Salt and pepper to season

Instructions

1. Set your Instant Pot to the ‘Saute’ function and heat a splash of olive oil.
2. Add the finely chopped onion and minced garlic, sauteing until they’re soft and fragrant, about 2 minutes.
3. Tip in the rinsed farro, stirring to coat it in the oil and onion mixture for about a minute.
4. Pour in the vegetable broth, giving everything a good stir to combine.
5. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 10 minutes.
6. Once done, allow a natural release for 5 minutes, then quick release any remaining pressure.
7. Stir in the asparagus pieces and let the residual heat cook them until they’re bright green and tender, about 3 minutes.
8. Finish by mixing in the grated Parmesan cheese, and season with salt and pepper to your liking.

Outcome: This risotto boasts a delightful chewiness from the farro, balanced by the crisp-tender asparagus and the creamy richness of Parmesan. Serve it with a sprinkle of extra cheese and a drizzle of olive oil for an extra touch of luxury.

Spicy Instant Pot Farro and Chickpea Stew

Unlock the flavors of a hearty, nutritious meal with this Spicy Instant Pot Farro and Chickpea Stew, perfect for those chilly evenings when you crave something warming and satisfying.

Ingredients

• 1 cup farro, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• A pinch of red pepper flakes (adjust to your spice preference)
• A splash of lemon juice
• Salt, to your liking

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil.
2. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
3. Stir in the cumin, smoked paprika, and red pepper flakes, cooking for another minute to toast the spices.
4. Add the farro, chickpeas, diced tomatoes, and vegetable broth to the pot, stirring to combine all the ingredients.
5. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 10 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. Stir in a splash of lemon juice and salt to taste before serving.

Fluffy farro and tender chickpeas come together in a richly spiced broth, offering a comforting bowl that’s both nutritious and flavorful. Serve it with a dollop of yogurt or a sprinkle of fresh herbs for an extra touch of freshness.

Instant Pot Farro with Roasted Vegetables

Unlock the simplicity of wholesome cooking with this Instant Pot Farro and Roasted Vegetables dish, perfect for busy weeknights or meal prep. You’ll love how the farro’s nuttiness pairs with the sweetness of roasted veggies, all made effortlessly in your pressure cooker.

Ingredients

• 1 cup farro, rinsed
• 2 cups vegetable broth
• A couple of cups of mixed vegetables (think carrots, bell peppers, and zucchini), chopped
• A splash of olive oil
• 1 tbsp balsamic vinegar
• A pinch of salt and pepper
• A sprinkle of dried thyme

Instructions

1. Start by preheating your oven to 400°F to roast the vegetables.
2. Toss the chopped vegetables with a splash of olive oil, balsamic vinegar, salt, pepper, and dried thyme on a baking sheet.
3. Roast the vegetables in the preheated oven for 20-25 minutes, until they’re tender and slightly caramelized. Tip: Stir them halfway through for even cooking.
4. While the vegetables roast, add the rinsed farro and vegetable broth to your Instant Pot.
5. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Tip: Let the pressure release naturally for 5 minutes, then quick release any remaining pressure for perfectly cooked farro.
6. Once the farro is done, fluff it with a fork and gently fold in the roasted vegetables. Tip: For an extra flavor boost, drizzle with a bit more olive oil or balsamic vinegar before serving.

You’ll marvel at the farro’s chewy texture against the soft, sweet vegetables, making every bite a delight. Try topping it with crumbled feta or toasted nuts for an added crunch and richness.

Creamy Instant Pot Farro with Spinach and Feta

Preparing a wholesome meal doesn’t have to be time-consuming or complicated, especially with this Creamy Instant Pot Farro with Spinach and Feta recipe. Perfect for busy weeknights, this dish combines the nuttiness of farro with the creaminess of feta and the freshness of spinach, all cooked to perfection in your Instant Pot.

Ingredients

• 1 cup of farro, rinsed
• A couple of cups of fresh spinach, roughly chopped
• 1/2 cup of crumbled feta cheese
• A splash of olive oil
• 2 cups of vegetable broth
• 1 minced garlic clove
• A pinch of salt and pepper

Instructions

1. Set your Instant Pot to the ‘Sauté’ function and add a splash of olive oil.
2. Once the oil is hot, add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the rinsed farro to the pot and stir to coat it with the oil and garlic.
4. Pour in the vegetable broth, ensuring the farro is fully submerged.
5. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 10 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. Carefully open the lid and stir in the chopped spinach until wilted.
8. Fold in the crumbled feta cheese until it starts to melt into the farro.
9. Season with a pinch of salt and pepper to taste.

Best enjoyed warm, this dish offers a delightful contrast between the creamy feta and the chewy farro, with the spinach adding a fresh, vibrant touch. Try topping it with a drizzle of olive oil or a sprinkle of red pepper flakes for an extra kick.

Instant Pot Farro and Sweet Potato Hash

Sometimes, the best meals come together with minimal effort, especially when you’re using an Instant Pot. This Instant Pot Farro and Sweet Potato Hash is a perfect example of a dish that’s both nutritious and easy to make, ideal for busy weeknights or lazy weekends.

Ingredients

• 1 cup of farro, rinsed
• 1 large sweet potato, diced into 1/2-inch pieces
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 small onion, chopped
• 1 tsp of smoked paprika
• 1/2 tsp of ground cumin
• 2 cups of vegetable broth
• Salt, just a pinch
• A handful of fresh parsley, chopped

Instructions

1. Set your Instant Pot to the ‘Sauté’ function and add a splash of olive oil.
2. Once the oil is hot, toss in the chopped onion and minced garlic, sautéing until they’re just soft, about 2 minutes.
3. Add the diced sweet potato, smoked paprika, and ground cumin, stirring to coat everything evenly.
4. Pour in the rinsed farro and vegetable broth, giving it a quick stir to combine.
5. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 10 minutes.
6. After cooking, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.
7. Open the lid, fluff the hash with a fork, and season with a pinch of salt.
8. Garnish with chopped fresh parsley before serving.

Perfectly tender farro and sweet potatoes come together in this hash with a smoky depth from the paprika. Serve it topped with a fried egg for a hearty breakfast or alongside a crisp green salad for a light dinner.

Instant Pot Farro with Sun-Dried Tomatoes and Basil

This Instant Pot Farro with Sun-Dried Tomatoes and Basil is a hearty, flavorful dish that’s surprisingly simple to make. Let’s walk through the steps together to ensure your dish turns out perfectly.

Ingredients

• 1 cup of farro, rinsed
• 2 cups of vegetable broth
• A splash of olive oil
• A couple of sun-dried tomatoes, chopped
• A handful of fresh basil leaves, torn
• A pinch of salt

Instructions

1. Turn your Instant Pot to the sauté function and add a splash of olive oil.
2. Once the oil is hot, add the rinsed farro and toast it for about 2 minutes, stirring occasionally, until it starts to smell nutty.
3. Pour in the 2 cups of vegetable broth, making sure the farro is fully submerged.
4. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
5. After the cooking time is up, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.
6. Open the lid and fluff the farro with a fork. Stir in the chopped sun-dried tomatoes and torn basil leaves.
7. Season with a pinch of salt, give it one final stir, and it’s ready to serve.

Velvety and rich, this farro dish boasts a delightful chewiness paired with the sweet tang of sun-dried tomatoes and the fresh aroma of basil. Try topping it with a sprinkle of Parmesan cheese or serving it alongside grilled chicken for a complete meal.

Instant Pot Farro and Kale Soup

Making a hearty and nutritious soup doesn’t have to be a time-consuming task, especially with the help of an Instant Pot. This Instant Pot Farro and Kale Soup is a perfect blend of wholesome grains and greens, ready in a fraction of the time it would take on the stove.

Ingredients

• 1 cup of farro, rinsed
• A couple of tablespoons of olive oil
• 1 medium onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• A splash of white wine (optional)
• 4 cups of vegetable broth
• 1 bunch of kale, stems removed and leaves chopped
• Salt and pepper, just enough to season

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil for about 2 minutes until it’s shimmering.
2. Add the diced onion, chopped carrots, and celery to the pot. Sauté for 5 minutes, stirring occasionally, until the vegetables start to soften.
3. Stir in the minced garlic and cook for another minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Pour in a splash of white wine to deglaze the pot, scraping up any browned bits from the bottom. This adds depth to the soup’s flavor.
5. Add the rinsed farro and vegetable broth to the pot. Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 10 minutes.
6. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure. Tip: Natural release helps the farro cook evenly.
7. Stir in the chopped kale and let it wilt in the hot soup for about 2 minutes. Season with salt and pepper to taste. Tip: Adding the kale at the end keeps it vibrant and slightly crisp.

With its chewy farro and tender kale, this soup offers a satisfying texture and a rich, earthy flavor. Serve it with a sprinkle of grated Parmesan on top or a side of crusty bread for a complete meal.

Instant Pot Farro with Sausage and Peppers

Bursting with flavors and textures, this Instant Pot Farro with Sausage and Peppers is a hearty dish that combines the nuttiness of farro with the savory depth of sausage and the sweetness of peppers, all cooked to perfection under pressure for a fuss-free meal.

Ingredients

– 1 cup of farro, rinsed and drained
– A couple of Italian sausages, casings removed
– 1 bell pepper, thinly sliced (any color you like)
– A splash of olive oil
– 2 cloves of garlic, minced
– 1 3/4 cups of chicken broth
– A pinch of salt and freshly ground black pepper
– A handful of fresh parsley, chopped (for garnish)

Instructions

1. Set your Instant Pot to ‘Saute’ and add a splash of olive oil. Once hot, add the sausage, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
2. Toss in the sliced bell pepper and minced garlic, sauteing for another 2 minutes until the peppers start to soften and the garlic is fragrant.
3. Tip in the rinsed farro, stirring to coat it with the oil and sausage flavors, about 1 minute.
4. Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits, then season with a pinch of salt and pepper.
5. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
6. Fluff the farro with a fork, stir in the chopped parsley, and serve hot.
7. Tip: For an extra layer of flavor, toast the farro in the pot before adding the broth.
8. Tip: If you prefer a bit of heat, add a pinch of red pepper flakes with the garlic.
9. Tip: Letting the pressure release naturally helps the farro absorb all the flavors without becoming mushy.
Aromatic and satisfying, this dish offers a delightful chew from the farro, a meaty richness from the sausage, and a bright contrast from the peppers. Try topping it with a sprinkle of grated Parmesan or serving it alongside a crisp green salad for a complete meal.

Instant Pot Farro and Lentil Curry

Alright, let’s dive into making this comforting Instant Pot Farro and Lentil Curry, a dish that’s as nutritious as it is delicious. Perfect for those busy evenings when you crave something hearty without spending hours in the kitchen.

Ingredients

• 1 cup of farro, rinsed
• 1 cup of green lentils, rinsed
• 1 can (14 oz) of coconut milk
• 2 cups of vegetable broth
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp of curry powder
• A splash of olive oil
• A couple of carrots, chopped
• Salt, just a pinch

Instructions

1. Set your Instant Pot to ‘Saute’ mode and heat a splash of olive oil.
2. Add the diced onion and minced garlic, sauteing until they’re soft and fragrant, about 3 minutes.
3. Toss in the chopped carrots, stirring them around for another 2 minutes to slightly soften.
4. Sprinkle in the curry powder, stirring quickly to coat the veggies and toast the spices for about 30 seconds.
5. Add the rinsed farro and lentils, pouring in the vegetable broth and coconut milk next. Give everything a good stir to combine.
6. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 15 minutes.
7. Once done, let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure.
8. Open the lid, give the curry a stir, and add a pinch of salt to taste.

Kindly note how the farro and lentils have absorbed all those wonderful flavors, resulting in a creamy yet textured curry. Serve it over a bed of steamed rice or with a side of naan for a complete meal that’s sure to satisfy.

Instant Pot Farro with Pesto and Cherry Tomatoes

Cooking up a nutritious and flavorful dish doesn’t have to be complicated, especially when you’ve got an Instant Pot at your disposal. Let’s dive into making a hearty farro dish brightened with pesto and cherry tomatoes, perfect for a quick weeknight dinner or a healthy meal prep option.

Ingredients

• 1 cup of farro, rinsed
• A couple of cups of water or vegetable broth
• A splash of olive oil
• A handful of cherry tomatoes, halved
• A generous dollop of pesto
• A pinch of salt

Instructions

1. Start by adding the rinsed farro and water or vegetable broth to your Instant Pot. The liquid should just cover the farro by about an inch.
2. Drizzle in a splash of olive oil and add a pinch of salt to enhance the farro’s nutty flavor.
3. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 10 minutes. Tip: For a firmer texture, reduce the cooking time by 2 minutes.
4. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
5. Carefully open the lid and fluff the farro with a fork. Tip: Letting the farro sit for a few minutes after cooking helps it absorb any remaining liquid for the perfect texture.
6. Stir in the halved cherry tomatoes and a generous dollop of pesto until everything is well combined. Tip: For an extra burst of flavor, try warming the pesto slightly before mixing it in.

Kick back and enjoy the chewy texture of the farro paired with the creamy pesto and the juicy pop of cherry tomatoes. This dish shines as a standalone meal or can be elevated with a sprinkle of feta cheese or a side of grilled chicken for added protein.

Instant Pot Farro and Butternut Squash Stew

Here’s a comforting and nutritious dish that’s perfect for those chilly evenings when you crave something hearty yet healthy. Instant Pot Farro and Butternut Squash Stew combines the nuttiness of farro with the sweetness of butternut squash in a savory broth that’s sure to warm you up.

Ingredients

• 1 cup of farro, rinsed
• 2 cups of diced butternut squash
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 4 cups of vegetable broth
• A splash of olive oil
• A couple of sprigs of fresh thyme
• 1 teaspoon of smoked paprika
• Salt and pepper, just enough to season

Instructions

1. Set your Instant Pot to the ‘Sauté’ function and heat a splash of olive oil.
2. Add the chopped onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
3. Toss in the diced butternut squash, farro, smoked paprika, and thyme sprigs, stirring to combine everything well.
4. Pour in the vegetable broth, ensuring all ingredients are submerged, then season with salt and pepper.
5. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 10 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
7. Carefully remove the lid, discard the thyme sprigs, and give the stew a good stir. Tip: If the stew is too thick, add a bit more broth to reach your desired consistency.
8. Let the stew sit for a couple of minutes to thicken slightly before serving. Tip: This resting time allows the flavors to meld together beautifully.

You’ll love the creamy texture of the farro against the tender chunks of butternut squash, all brought together by the rich, smoky broth. Try topping it with a dollop of Greek yogurt or a sprinkle of grated Parmesan for an extra layer of flavor.

Instant Pot Farro with Caramelized Onions and Goat Cheese

Perfect for those busy weeknights, this Instant Pot Farro with Caramelized Onions and Goat Cheese is a hearty, flavorful dish that comes together with minimal fuss. Let me walk you through each step to ensure your meal is as delicious as it is nutritious.

Ingredients

• 1 cup of farro, rinsed
• 2 cups of water
• a splash of olive oil
• 2 large onions, thinly sliced
• a pinch of salt
• a couple of sprigs of thyme
• 2 ounces of goat cheese, crumbled

Instructions

1. Set your Instant Pot to the ‘Sauté’ function and add a splash of olive oil.
2. Once the oil is hot, add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are deeply golden and caramelized, about 15 minutes. Tip: Lower the heat if the onions start to burn.
3. Add the rinsed farro to the pot, along with 2 cups of water and the thyme sprigs. Stir to combine.
4. Secure the lid on the Instant Pot and set the valve to ‘Sealing.’ Cook on high pressure for 10 minutes. Tip: Farro can vary in cooking time, so if yours is older, you might need an extra minute or two.
5. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
6. Remove the thyme sprigs and stir in the crumbled goat cheese until it’s melted and creamy. Tip: For an extra flavor boost, reserve a little goat cheese to sprinkle on top before serving.

You’ll love the creamy texture of the farro paired with the sweet, caramelized onions and the tangy goat cheese. Try serving it with a side of roasted vegetables for a complete meal.

Instant Pot Farro and Chicken Skillet

When you’re craving something hearty yet healthy, this Instant Pot Farro and Chicken Skillet is your go-to. It’s a one-pot wonder that combines the nuttiness of farro with tender chicken, all cooked to perfection in your Instant Pot.

Ingredients

• 1 cup of farro, rinsed
• 1 lb of chicken breast, cut into bite-sized pieces
• 2 cups of chicken broth
• A splash of olive oil
• A couple of garlic cloves, minced
• 1 tsp of dried thyme
• Salt and pepper, just enough to season
• A handful of cherry tomatoes, halved
• A bunch of fresh spinach
• A sprinkle of grated Parmesan cheese for serving

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and add a splash of olive oil.
2. Once hot, add the chicken pieces, seasoning them with salt, pepper, and dried thyme. Cook until they’re just browned, about 3-4 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Add the minced garlic and sauté for another 30 seconds until fragrant.
4. Throw in the rinsed farro and stir to combine with the chicken and garlic.
5. Pour in the chicken broth, making sure the farro is submerged. Tip: Use the broth to deglaze the pot, scraping up any browned bits for extra flavor.
6. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 10 minutes.
7. Once done, let the pressure release naturally for 5 minutes, then quick release the remaining pressure. Tip: This gradual release helps the farro absorb all the liquid evenly.
8. Open the lid and stir in the cherry tomatoes and spinach until the spinach wilts.
9. Serve hot with a sprinkle of grated Parmesan cheese on top.

Kindly note, the farro should be tender but chewy, and the chicken incredibly juicy. For a twist, serve it with a drizzle of balsamic glaze to complement the tomatoes’ sweetness.

Instant Pot Farro with Avocado and Lime Dressing

Making this Instant Pot Farro with Avocado and Lime Dressing is a breeze, even if you’re just starting out in the kitchen. It’s a hearty, nutritious dish that comes together with minimal fuss, perfect for a quick lunch or a side at dinner.

Ingredients

• 1 cup of farro, rinsed
• 2 cups of water
• A pinch of salt
• 1 ripe avocado, diced
• A couple of tablespoons of olive oil
• The juice of 1 lime
• A splash of honey
• A handful of cilantro, chopped

Instructions

1. Add the rinsed farro, water, and a pinch of salt to your Instant Pot. Secure the lid and set the valve to ‘Sealing.’
2. Cook on high pressure for 10 minutes. Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
3. While the farro cooks, whisk together the olive oil, lime juice, and a splash of honey in a small bowl. This is your dressing.
4. Fluff the cooked farro with a fork and transfer it to a serving bowl. Gently fold in the diced avocado and chopped cilantro.
5. Drizzle the dressing over the farro mixture and toss lightly to combine. Tip: For extra flavor, let the dish sit for 5 minutes before serving to allow the flavors to meld.

Farro’s chewy texture pairs wonderfully with the creamy avocado and zesty lime dressing. Try serving it over a bed of greens for a refreshing twist or alongside grilled chicken for a more substantial meal.

Instant Pot Farro and White Bean Chili

Alright, let’s dive into making this hearty Instant Pot Farro and White Bean Chili, a perfect blend of nutty farro and creamy white beans that comes together effortlessly for a comforting meal.

Ingredients

• 1 cup of farro, rinsed
• 2 cans (15 oz each) of white beans, drained and rinsed
• 1 large onion, diced
• 3 cloves of garlic, minced
• 1 tbsp of olive oil
• 4 cups of vegetable broth
• 1 can (14.5 oz) of diced tomatoes
• 2 tsp of ground cumin
• 1 tsp of smoked paprika
• A splash of lime juice
• A couple of dashes of salt and pepper
• Fresh cilantro for garnish

Instructions

1. Set your Instant Pot to ‘Sauté’ mode and heat the olive oil for about 2 minutes.
2. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes. Tip: Stir frequently to prevent burning.
3. Stir in the ground cumin and smoked paprika, cooking for another minute until fragrant.
4. Add the rinsed farro, white beans, diced tomatoes, and vegetable broth to the pot. Tip: Ensure the farro is submerged in the liquid for even cooking.
5. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 10 minutes.
6. Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure. Tip: This step helps the farro absorb more flavor.
7. Stir in a splash of lime juice and season with salt and pepper to taste.
8. Garnish with fresh cilantro before serving.

This chili boasts a delightful chew from the farro and a creamy texture from the white beans, with a smoky depth from the spices. Serve it with a dollop of sour cream or avocado slices for an extra layer of richness.

Summary

Variety is the spice of life, and our roundup of 20 Flavorful Instant Pot Farro Recipes offers just that for your busy weeknights! From hearty bowls to light salads, there’s something for every taste. We’d love to hear which recipes become your favorites—drop us a comment below. Loved this collection? Share the inspiration on Pinterest and spread the farro love!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.