Instant Pot Farro

Sometimes I get a little nervous trying something new in my Instant Pot. If you have an Instant Pot, you probably know—it can be a gamble! I wasn’t sure about cooking farro. Would it turn into an unidentifiable mush? Or maybe not cook all the way through?

Well, I come to you with good news. It is a success! (We tested it many times to get it JUST RIGHT.) Instant Pot farro turns out perfectly chewy, just like it should be! I am happy as a clam. You can use this Instant Pot farro in place of the stovetop method for my farro salad with butternut squash, bacon, and kale; zucchini noodle mason jar salad with farro and mozzarella; farro salad with za’atar, broccoli and feta; or any other recipe that calls for cooked farro.

What is Farro?

If you’re unfamiliar with farro, here are a few things you need to know:

• Farro is an ancient grain but it’s a type of wheat, so nope, farro is not gluten-free.
• Farro has a rich, nutty flavor. It’s nutrient-dense with lots of protein, fiber, vitamins and minerals (Healthline). It’s similar in appearance to barley.
• Farro is hearty and chewy, and maintains its shape (unless you cook it to death), making it great for salads!

It’s one of my favorite grains and if you haven’t tried it, I hope you give it a try and love it as much as I do. 

Instant Pot Farro

A versatile grain. Instead of turning to rice or quinoa every time you need a grain, consider using farro. I find the flavor to be superior to quinoa (sorry quinoa, I still like you too) and it feels more substantive than white rice.

Easy in the Instant Pot. The downside of cooking grains is that, while simple, they can be a bit fussy. (Ever had to scrape burnt rice from the bottom of a pot? You know what I mean!) I tested and re-tested this Instant Pot farro recipe with different cooking times and amounts of water, so you can be sure it will turn out just right every time you make it.

Hearty and wholesome. We could all use some extra whole grains in our diet and farro is a great source! It’s a filling and satisfying accompaniment to any meal.

Ingredient Notes

• Farro: I use Bob’s Red Mill pearled farro. Most farro sold in stores is pearled which means the bran has been removed. Whole grain farro takes longer to cook and usually needs to be soaked overnight. Most cooks choose pearled farro for the convenience.
• Water: If you plan on serving the cooked farro plain as a side dish, you can use stock instead of water to bump up the flavor.
• Olive oil: Adding oil is optional but if you like adding a pat of butter or a bit of oil to your rice, you might appreciate olive oil in your Instant Pot farro too.
• Salt: Salt is the ultimate flavor enhancer for cooking and keeps the farro from tasting flat and flavorless.

How to Make Farro in an Instant Pot

Rinse. Place the farro in a fine mesh strainer and rinse it under cold water. This removes any dust or debris remaining on the farro.

Assemble. Add the rinsed farro to your Instant Pot with the water, oil, and salt. Stir, then cover and turn the valve to seal, if necessary.

Cook. Pressure cook the farro for 10 minutes (or set it to Manual, High Pressure, depending on your model). It will take about 10 additional minutes to come to pressure. Once it’s cooked, let the pressure naturally release for 10 minutes. 

Finish. After 10 minutes have elapsed, carefully release the remaining pressure and drain off any excess water before serving.

Flavor Enhancements

When the farro has finished cooking, there are many ways you can embellish it.

• Add acidity. A squeeze of lemon juice, or a splash of red wine vinegar or apple cider vinegar, adds a bit of brightness to the equation. I like adding acid if I’m making farro into a grain-based salad. (Farro with lemon juice, diced cucumbers, mint, and Kalamata olives is fantastic.) You can also stir in your favorite vinaigrette or salad dressing. Balsamic vinaigrette or white wine vinaigrette are good choices. Honey mustard vinaigrette pairs well, too.
• Make it cheesy. Parmesan cheese is a natural pairing with farro, or you can add torn pieces of fresh mozzarella with basil, grape tomatoes, and balsamic vinegar for a Caprese-inspired salad.
• Toss in fruits or veggies. Peaches and apples are quite good with farro, and just about any vegetable is a great addition too. I especially like roasted vegetables tossed with farro. Try it with roasted Brussels sprouts or roasted sweet potatoes.
• Give it a protein boost. Cooked green lentils, chickpeas, and white beans are a great way to add extra protein to your farro.
• Add fresh herbs. If I’m adding fresh herbs, it’s usually with one of the other additions listed above. Just about any herb will work with the flavor of farro!

Serving Ideas

Chicken. Apple gouda stuffed chicken breasts with roasted sweet potatoes would be perfection served over farro.

Pork. Pork chops with balsamic caramelized onions is another recipe that pairs well with the nutty flavor of farro.

Curries. Serve butternut squash curry or your favorite curry recipe over a bowl of farro. Stews are another great pairing; try slow cooker beef marsala stew.

Salads. Make any salad more substantive by tossing it with farro. This grilled peach salad with burrata would be excellent. Substitute farro for quinoa in warm kale salad with roasted root vegetables.

Meal Prep & Storage

Refrigerate: Store cooked farro in an airtight container for up to 5 days. This long storage life makes Instant Pot farro great for meal prep.

Freeze: Spread the farro in a single layer on a parchment-lined sheet pan. Freeze, then once the grains are frozen, transfer to a freezer bag or airtight container and freeze for up to 3 months. This method ensures that the grains don’t freeze together in a big lump; you’ll be able to remove as much as needed.

To reheat: Warm the farro partially covered in the microwave or on the stovetop over medium heat with a splash of water or broth to keep the bottom from burning. You can also eat farro cold from the fridge or at room temperature.