Are you tired of the same old dinner routine? Look no further! Instant Pot Farro is here to revolutionize your weeknight meals. This versatile, ancient grain is packed with nutrients and can be used in a wide variety of dishes, from hearty stews to flavorful salads.
In this article, we’ll explore 20 delicious and easy-to-make Instant Pot Farro recipes that are perfect for busy families on-the-go. From classic comfort foods to international-inspired meals, these recipes will show you the incredible versatility of this beloved grain.
From creamy risottos to spicy salads, our collection includes something for everyone. Whether you’re a seasoned cook or just starting out in the kitchen, you’ll find inspiration and guidance to create mouth-watering meals that your family will love.
So let’s dive into the wonderful world of Instant Pot Farro and discover new flavors, textures, and traditions to spice up your weeknight dinners!
Instant Pot Farro with Roasted Vegetables and Lemon Tahini Dressing
This recipe combines the nutty flavor of farro with the creamy richness of lemon tahini dressing, all tied together with a medley of roasted vegetables. Perfect for a comforting weeknight dinner or a satisfying lunch.
Ingredients:
– 1 cup farro
– 2 cups water
– 2 tablespoons olive oil
– 1 small red onion, peeled and chopped
– 2 cloves garlic, minced
– 1 medium zucchini, sliced
– 1 medium bell pepper, sliced
– Salt and pepper to taste
– Lemon tahini dressing (see below)
Instructions:
1. Add farro, water, and olive oil to the Instant Pot.
2. Close the lid and set valve to “sealing”. Cook on high pressure for 6 minutes.
3. Quick-release pressure.
4. Preheat oven to 425°F (220°C).
5. Toss vegetables with salt, pepper, and a drizzle of olive oil. Roast in the oven for 20-25 minutes or until tender.
6. In a small bowl, whisk together lemon tahini dressing ingredients (see below).
7. Combine cooked farro, roasted vegetables, and lemon tahini dressing. Serve warm.
Lemon Tahini Dressing:
– 1/2 cup tahini
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt to taste
Garlic Butter Instant Pot Farro with Mushrooms and Spinach
In just a few minutes, you can create a comforting and nutritious dish that’s perfect for weeknight meals or special occasions. This garlic butter Instant Pot farro recipe is a twist on traditional risotto, featuring creamy farro, savory mushrooms, and spinach.
Ingredients:
– 1 cup farro
– 2 cups water
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup fresh spinach leaves
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and melt butter. Add garlic; cook until fragrant.
2. Add farro and water. Stir to combine, then lock lid.
3. Cook on high pressure for 6 minutes, followed by a quick release.
4. Open lid and stir in mushrooms. Cook for an additional 2 minutes.
5. Stir in spinach and season with salt and pepper to taste.
Cooking Time: 8 minutes (6 minutes cooking time + 2 minutes for natural pressure release)
Spicy Instant Pot Farro and Black Bean Salad
A flavorful and nutritious salad perfect for a quick lunch or dinner, this Spicy Instant Pot Farro and Black Bean Salad is packed with protein, fiber, and spice. This recipe combines the nutty flavor of farro with the creaminess of black beans, all in one convenient pot.
Ingredients:
– 1 cup farro
– 2 cups water
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1-2 dashes hot sauce (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Press “Saute” on the Instant Pot and heat the olive oil.
2. Add the onion, bell pepper, and garlic; cook until tender, about 5 minutes.
3. Add farro, water, black beans, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Close the lid and set valve to “Sealing”. Cook on high pressure for 6 minutes, followed by a 10-minute natural release.
5. Quick-release any remaining steam. Open the lid and add hot sauce (if using). Fluff with a fork and garnish with cilantro.
Cooking Time: 16-18 minutes
Creamy Parmesan Instant Pot Farro Risotto
Creamy Parmesan Instant Pot Farro Risotto: A Delicious Twist on Classic Risotto
This creamy and flavorful dish is a perfect combination of farro, parmesan cheese, and rich chicken broth. Cooked to perfection in the Instant Pot, it’s a quick and easy meal that’s sure to impress.
Ingredients:
– 1 cup farro
– 4 cups chicken broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated parmesan cheese
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the farro and stir to coat with oil and mix with onion mixture.
5. Pour in the chicken broth, thyme, salt, and pepper. Stir well.
6. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
7. Let the pressure release naturally for 5 minutes before quick-releasing any remaining pressure.
8. Stir in the grated parmesan cheese until melted and creamy.
Cooking Time: 15-20 minutes
Instant Pot Farro and Chickpea Stew with Turmeric
Elevate your mealtime with this flavorful and nutritious Instant Pot stew, perfect for a quick and comforting dinner. This recipe combines the nutty taste of farro with the earthy sweetness of chickpeas, all wrapped up in a vibrant turmeric broth.
Ingredients:
– 1 cup farro
– 2 cups water
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon turmeric powder
– Salt and pepper, to taste
– Optional: fresh parsley or cilantro for garnish
Instructions:
1. Press “Saute” on the Instant Pot and cook the onion until softened.
2. Add garlic, cumin, smoked paprika, and turmeric; cook 1 minute.
3. Add farro, water, chickpeas, salt, and pepper.
4. Close the lid and set valve to “Sealing”. Cook at high pressure for 10 minutes.
5. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
Cooking Time: 15-20 minutes
Mediterranean Instant Pot Farro with Olives and Feta
This recipe combines the nutty flavor of farro with the savory taste of olives, feta cheese, and Mediterranean spices, all cooked to perfection in your Instant Pot.
Ingredients:
– 1 cup farro
– 4 cups water
– 2 tablespoons olive oil
– 1/4 cup pitted green olives, sliced
– 1/2 cup crumbled feta cheese
– 1 teaspoon dried oregano
– 1/2 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Add farro, water, olive oil, olives, feta cheese, oregano, and paprika to the Instant Pot.
2. Close the lid and set valve to “sealing”.
3. Pressure cook on high for 6 minutes.
4. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 16 minutes (includes natural pressure release)
Instant Pot Farro with Sausage and Kale
This recipe combines the nutty flavor of farro, the savory taste of sausage, and the earthy sweetness of kale in a convenient Instant Pot meal.
Ingredients:
– 1 cup farro
– 2 Italian sausages (sweet or hot)
– 2 cups water
– 1 bunch kale, stems removed and chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”. Add olive oil and cook sausages for 2-3 minutes per side, or until browned.
2. Add farro, water, salt, and pepper to the pot. Stir to combine.
3. Close the lid and make sure the valve is set to “SEALING”.
4. Press the “Manual” or “Pressure Cook” button and set the cooking time to 6 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
6. Stir in chopped kale and cook on “Saute” mode until wilted.
Cooking Time: 16-18 minutes
Herbed Instant Pot Farro with Cherry Tomatoes and Basil
This flavorful dish combines the nutty taste of farro with the sweetness of cherry tomatoes and freshness of basil, all cooked to perfection in the Instant Pot.
Ingredients:
– 1 cup farro
– 4 cups water or vegetable broth
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 pint cherry tomatoes, halved
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the garlic and cook for 1 minute until fragrant.
3. Add the farro and cook for 1-2 minutes, stirring constantly, until lightly toasted.
4. Add the water or broth, cherry tomatoes, basil, salt, and pepper. Stir to combine.
5. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 6 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
7. Fluff the farro with a fork and serve hot, topped with Parmesan cheese if desired.
Cooking Time: 16 minutes (6 minutes cooking time + 10 minutes natural release)
Instant Pot Farro and Butternut Squash Pilaf
This hearty pilaf is a perfect blend of nutty farro, tender butternut squash, and aromatic spices. It’s an easy and nutritious one-pot meal that’s sure to become a fall favorite.
Ingredients:
– 1 cup farro
– 2 cups water or vegetable broth
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil. Add the onion and cook until softened, about 3 minutes.
2. Add the garlic, cumin, salt, and pepper; cook for 1 minute.
3. Add the farro, water or broth, and butternut squash to the pot. Stir well.
4. Close the lid, making sure the valve is set to “Sealing”. Cook on “Manual” mode at high pressure for 6 minutes.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. Fluff the pilaf with a fork and garnish with parsley or thyme if desired.
Cooking Time: 16 minutes (including natural pressure release)
Lemon Garlic Instant Pot Farro with Shrimp
This recipe is a perfect blend of Italian flair and seafood delight, all made possible with the convenience of an Instant Pot. The farro cooks to a creamy porridge, while the shrimp stay tender and flavorful.
Ingredients:
– 1 cup farro
– 2 cups water
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup olive oil
– 1 pound large shrimp, peeled and deveined
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the minced garlic and cook until fragrant, about 1 minute.
3. Add the farro, water, lemon juice, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Press “Manual” or “Pressure Cook” and set the cooking time to 6 minutes at high pressure.
5. Quick-release the pressure and open the lid. Add the shrimp and stir gently.
6. Cook for an additional 2-3 minutes, or until the shrimp are pink and cooked through.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 8 minutes
Instant Pot Farro and Lentil Soup with Carrots and Celery
This comforting soup is a perfect blend of fiber-rich farro, protein-packed lentils, and sweet carrots and celery. With its rich flavor profile and satisfying texture, it’s sure to become a family favorite.
Ingredients:
– 1 cup farro
– 1 cup brown or green lentils, rinsed and drained
– 2 medium carrots, peeled and chopped
– 2 stalks celery, chopped
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chopped carrots and celery; cook until tender, about 5 minutes.
3. Add the farro, lentils, vegetable broth, diced tomatoes, thyme, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 20 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
Cooking Time: 30 minutes
Balsamic Glazed Instant Pot Farro with Roasted Brussels Sprouts
This recipe combines the nutty flavor of farro with the sweet and tangy taste of balsamic glaze, all wrapped up in a quick and easy package. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup farro
– 2 cups water
– 2 tablespoons olive oil
– 1 large onion, chopped
– 4-6 Brussels sprouts, trimmed and halved
– 2 cloves garlic, minced
– 2 tablespoons balsamic vinegar
– Salt and pepper to taste
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil. Add the chopped onion and cook until softened, about 3-4 minutes.
2. Add the farro, water, garlic, salt, and pepper. Stir well to combine.
3. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and cook on high pressure for 6 minutes.
4. Let the pressure release naturally for 10 minutes before quick-releasing any remaining steam.
5. Preheat the oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes or until tender.
6. Stir the balsamic glaze into the cooked farro and serve with roasted Brussels sprouts.
Cooking Time: Approximately 30-40 minutes
Instant Pot Farro Breakfast Bowl with Almond Butter and Berries
Start your day off right with this nutritious and delicious breakfast bowl recipe, featuring the creamy goodness of almond butter and sweetness of fresh berries. Perfect for a quick and easy morning meal!
Ingredients:
– 1 cup farro
– 2 cups water or vegetable broth
– 2 tbsp almond butter
– 1/4 cup mixed berries (fresh or frozen)
– Pinch of salt
– Optional: sliced banana, chopped nuts, or shredded coconut for topping
Instructions:
1. Rinse the farro and add it to the Instant Pot with water or vegetable broth.
2. Close the lid and set the valve to “sealing”. Cook on high pressure for 10 minutes, followed by a 5-minute natural release.
3. Open the lid and fluff the cooked farro with a fork.
4. In a small bowl, mix together almond butter and a pinch of salt.
5. Divide the cooked farro into bowls and top with mixed berries and almond butter mixture.
6. Add optional toppings to your liking.
Cooking Time: 15 minutes (10 minutes cooking + 5 minutes natural release)
Mexican-Style Instant Pot Farro with Corn and Avocado
This recipe combines the nutty flavor of farro with the vibrant taste of Mexico, featuring sweet corn and creamy avocado. Perfect for a quick weeknight dinner or a flavorful side dish.
Ingredients:
– 1 cup farro
– 4 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1 ripe avocado, diced
– 1 teaspoon cumin
– Salt and pepper, to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Press “Saute” on the Instant Pot and heat the olive oil.
2. Add the onion and garlic; cook until softened (3-4 minutes).
3. Add the farro, water, cumin, salt, and pepper. Stir to combine.
4. Close the lid and set the valve to “Sealing”. Cook at high pressure for 10 minutes, then quick-release the steam.
5. Open the pot and stir in the corn kernels. Let it sit for 2-3 minutes to allow the farro to absorb any remaining liquid.
6. Stir in the diced avocado. Taste and adjust seasoning as needed.
Cooking Time: 12-14 minutes (including pressure release)
Instant Pot Farro with Sun-Dried Tomatoes and Artichokes
This hearty dish combines the nutty flavor of farro with the savory taste of sun-dried tomatoes and artichokes, all in a creamy and comforting Instant Pot recipe.
Ingredients:
– 1 cup farro
– 2 cups water or vegetable broth
– 1/4 cup sun-dried tomatoes, chopped
– 1 can (14 oz) artichoke hearts, drained and chopped
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil. Add the chopped onion and cook until translucent.
2. Add the farro, sun-dried tomatoes, artichoke hearts, garlic, thyme, salt, and pepper. Stir to combine.
3. Add the water or broth and stir again.
4. Close the lid and set the valve to “Sealing”. Cook on “Manual” mode at high pressure for 6 minutes.
5. Let the pressure release naturally for 10 minutes before opening the lid.
6. Fluff with a fork and top with Parmesan cheese (if using). Serve hot.
Cooking Time: 16 minutes
Coconut Curry Instant Pot Farro with Chickpeas
A creamy and nutritious one-pot dish that combines the nutty flavor of farro with the comforting warmth of coconut curry and protein-rich chickpeas.
Ingredients:
– 1 cup farro
– 2 cups water or vegetable broth
– 1 can (14 oz) diced tomatoes
– 1/2 cup unsweetened coconut milk
– 2 tablespoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 1 can (15 oz) chickpeas, drained and rinsed
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add farro and cook, stirring occasionally, until lightly toasted (about 5 minutes).
3. Add water or broth, diced tomatoes, coconut milk, curry powder, cumin, turmeric, salt, and pepper.
4. Stir to combine, then add chickpeas.
5. Close the lid and set the valve to “SEALING”.
6. Press the “Manual” or “Pressure Cook” button and set cooking time to 10 minutes at high pressure.
7. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
8. Fluff with a fork and garnish with cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Instant Pot Farro and Chicken with Lemon Herb Sauce
This hearty recipe combines tender chicken, nutty farro, and a bright lemon herb sauce, all cooked to perfection in the Instant Pot. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 cup farro
– 2 cups water
– 1/4 cup freshly squeezed lemon juice
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil. Add the chicken and cook until browned, about 5 minutes.
2. Add the farro, water, lemon juice, garlic, thyme, salt, and pepper to the pot.
3. Close the lid and make sure the valve is set to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
4. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
5. Stir in chopped parsley, if desired. Serve hot.
Cooking Time: 15-20 minutes
Smoky Paprika Instant Pot Farro with Roasted Red Peppers
This hearty and flavorful farro dish is perfect for a chilly evening, packed with the warmth of smoky paprika and sweetness of roasted red peppers.
Ingredients:
– 1 cup farro
– 4 cups water
– 2 tbsp olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 roasted red peppers (see note), diced
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil. Add the chopped onion and cook until translucent.
2. Add the garlic, smoked paprika, salt, and pepper. Cook for 1 minute.
3. Add the farro and water to the pot. Stir well.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 6 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. Stir in the diced roasted red peppers.
Note: To roast red peppers, preheat oven to 400°F (200°C). Place peppers on a baking sheet and roast for 30-40 minutes, or until charred. Let cool, then peel off skin and chop into small pieces.
Cooking Time: 16 minutes (including natural pressure release)
Instant Pot Farro and White Bean Salad with Lemon Vinaigrette
Elevate your salad game with this creamy and refreshing Instant Pot recipe! This hearty farro and white bean salad is perfect for a quick lunch or dinner.
Ingredients:
– 1 cup farro
– 2 cups water
– 1 can cannellini beans, drained and rinsed
– 1/4 cup lemon juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Add farro and water to the Instant Pot. Cook on high pressure for 6 minutes.
2. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
3. In a large bowl, combine cooked farro, cannellini beans, lemon juice, olive oil, garlic, salt, and pepper. Mix well to combine.
4. Serve warm or chilled, garnished with fresh herbs if desired.
Cooking Time: 16 minutes (including pressure release time)
Maple Cinnamon Instant Pot Farro Porridge with Walnuts
Warm up with a comforting bowl of Maple Cinnamon Instant Pot Farro Porridge with Walnuts!
Ingredients:
– 1 cup farro
– 4 cups water or vegetable broth
– 2 tablespoons pure maple syrup
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/4 cup chopped walnuts
– 2 tablespoons unsalted butter (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and melt the butter (if using). Add the farro and cook for 2 minutes, stirring occasionally.
2. Add the water or broth, maple syrup, cinnamon, and salt to the pot. Stir to combine.
3. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes at high pressure.
4. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
5. Open the lid and stir in the chopped walnuts. Serve hot, garnished with additional walnuts if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to elevate your meal game with these 20 mouthwatering Instant Pot Farro recipes perfect for busy weeknights. From hearty stews and risottos to vibrant salads and breakfast bowls, this collection has something for everyone. Try cooking up a flavorful farro with roasted vegetables and lemon tahini dressing or go bold with spicy black bean and farro salad. Whether you’re in the mood for something creamy and comforting or light and zesty, these recipes will inspire you to create delicious meals quickly and easily with your Instant Pot.
