Instant Pot Farro {+ Farro Bowl}
This Instant Pot Farro is super easy and comes together in just 15 minutes. Use the superfood grain to make a healthy and nutritious bowl!
Servings: 4 servings
Calories: 487kcal
Ingredients
- 1 tsp olive oil
- 2 cups vegetable broth or water
- 1 cup farro
- salt & pepper, to taste
To turn into bowls
- 1 can chickpeas, rinsed and drained
- 1/2 cup roasted red peppers
- 1/2 cucumber, diced
- 1/2 red onion, diced
- 1/4 cup Feta cheese, for garnish
- tzatziki, to serve
- Chopped parsley, to serve
Oregano dressing
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp oregano
- 1 clove garlic, minced
- Salt & pepper, to taste
Instructions
- Add olive oil, vegetable broth, farro and salt & pepper to Instant Pot, in that order. Place lid on Instant Pot and make sure valve is set to seal.
- Meanwhile, while farro is cooking, prepare toppings and mix together dressing ingredients if serving.
- Press the pressure cook button and set to high, then cook for 10 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 10 minutes.
- Let the pressure naturally release for 5 minutes, then release the remaining pressure by flicking the top switch to the vent position. Open the lid when pressure gauge has dropped and the lid opens easily.
- Serve farro in large bowls and add toppings of choice, tossing with dressing. Enjoy!
Video
Notes
NOTE: Nutritional info is for bowls.
Add the farro to soup, serve it with veggies, add it to a casserole or swap it out for rice with a stir fry.
Store the leftovers in the fridge for up to 5 days. Sprinkle some liquid over top then microwave for 1-2 minutes.
Freeze the cooked farro for up to 6 months. Defrost in the fridge overnight then reheat as normal.
Nutrition
Calories: 487kcal | Carbohydrates: 82g | Protein: 19g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 1065mg | Potassium: 649mg | Fiber: 19g | Sugar: 10g | Vitamin A: 585IU | Vitamin C: 15mg | Calcium: 148mg | Iron: 6mg