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Instant Pot farro on a large wooden spoon in front of the pressure cooker.
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4.67 from 3 votes

Instant Pot Farro

Instant Pot farro is a no-fuss cooking method that yields perfect, fluffy, nutty farro every time. Cooked farro can be enjoyed immediately in salads or as a side, or freeze it to use later.
Prep Time5 minutes
Cook Time20 minutes
Time to Pressurize10 minutes
Total Time35 minutes
Course: Pressure Cooker or Instant Pot
Cuisine: American
Diet: Vegan
Servings: 5
Author: Rachel Gurk

Ingredients

  • 1 cup dry pearled farro (see note #1)
  • 3 cups water
  • 1 tablespoon olive oil (optional)
  • ½ teaspoon salt

Instructions

  • Rinse farro in a fine mesh strainer under cold running water to remove any dust or debris.
    1 cup dry pearled farro
  • Add rinsed farro, water, olive oil (if using), and salt to the Instant Pot. Stir to combine.
    3 cups water, 1 tablespoon olive oil, ½ teaspoon salt
  • Place lid on Instant Pot, turning valve to seal if your Instant Pot model requires that. Pressure cook the farro (or manual, high pressure) for 10 minutes. It will take approximately 10 minutes to come to pressure.
  • Once the cooking time is over, allow the Instant Pot to naturally release pressure for 10 minutes. After 10 minutes, carefully turn the valve to release any remaining pressure. Farro should be tender, firm, and a bit chewy.
  • Drain any excess water from farro. Serve immediately or cool slightly before storing (see note #2).

Video

Notes

  1. About farro: For testing, we used Bob’s Red Mill pearled farro. The package did not state pearled on the front; however, it said pearled farro in the ingredient list. Pearled farro is quicker-cooking than whole grain farro since the outer bran layer has been removed, and is more commonly available
  2. Storage: Cooked farro keeps well in the refrigerator for up to 5 days. If you want to freeze the farro, spread it in a single layer on a baking sheet, freeze until firm, then transfer to a freezer bag or container.
  3. Stovetop instructions: Bring 4 cups of water to a boil in a medium saucepan. Add salt and farro, stir to combine. Return to a boil, and continue to boil uncovered over medium heat for 30 minutes or until farro is tender but still firm and somewhat chewy.
Previously published as Instant Pot Farro with Sausage and Sweet Potatoes. Recipe retested and revised 9/2024. 

Nutrition

Serving: 0.5cup | Calories: 166kcal | Carbohydrates: 31g | Protein: 4g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 243mg | Potassium: 112mg | Fiber: 6g | Sugar: 0.3g | Vitamin A: 9IU | Calcium: 16mg | Iron: 1mg

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