Farro, also known as emmer wheat, is a wonderful ancient grain that is both nutritious and delicious. With its nutty and chewy texture, farro can be served hot or cold and is packed with nutrients and flavor. Whether you’re gluten intolerant or simply looking to add more variety to your meals, farro is a fantastic addition to any meal plan. It’s similar to barley in taste and texture, becoming plump, chewy, and full of sweet flavor when cooked. The best part? Cooking farro has never been easier with the help of your trusty Instant Pot.
Why You’ll Love Farro
- 7 grams of protein per serving
- Excellent source of dietary fiber with 7 grams per serving
- Un-hybridized form of wheat, an ancient grain
- Great source of fiber
Selecting the Right Farro
When it comes to farro, there are a few different types available in stores and online. It’s essential to know the variations as they cook differently. Here are the types of farro to look for:
- 10-minute farro: The fastest cooking option as it has been precooked.
- Pearled farro: Most of the bran has been removed.
- Semi-pearled farro: Some of the bran has been removed, retaining most of the nutrients. This is a versatile option.
- Whole farro: The entire grain is intact, resulting in a dark and plump texture. This is the real deal!
For reference, the picture above shows the before and after of the whole, semi-pearled, and 10-minute farro. The cooked portion is on the left, while the uncooked is on the right.
How to Make Instant Pot Farro
Cooking farro in your Instant Pot is a breeze. Here’s a step-by-step guide:
- With strainer: Use 7 cups of water (takes 10 minutes to come to pressure).
- Without strainer: Use 3 cups of water (takes 5 minutes to come to pressure).
Cooking times:
- Pearled + Semi-pearled farro: Add farro, water, and salt. Manually set to HIGH pressure for 7 minutes for al dente (great for salads) or 8 minutes for softer farro (perfect for soups). Quick release or give 5 minutes before releasing pressure. Drain and rinse farro.
- Whole farro: Add farro, water, and salt, then set to HIGH pressure for 10 minutes. Set the valve to sealing and allow 5 minutes for natural release. Drain and rinse farro.
- 10-Minute Farro: Adjust water with or without the strainer and cook on LOW pressure for 1 minute. Set the valve to the sealing position and allow natural release for 5 minutes. Drain and rinse farro.
Storing and Using Leftover Farro
Storing leftovers:
- Refrigerator: Store leftovers in the refrigerator for 5-6 days.
- Freezer: Cooked farro can be stored in the freezer for 2-3 months. Spread the grains on a baking sheet in a single layer and freeze for at least 2 hours. Once frozen, transfer to freezer-safe containers or bags.
Ways to Use Instant Pot Farro
This hearty and chewy grain can be used in various dishes:
- Serve it as a bed for a Kale + Mushroom Gratin
- Pair it with Mushroom Bourguignon or Vegan Mushroom Stroganoff
- Add it to soups like Tomato Basil Soup or Cauliflower Soup
- Enjoy it alongside Savory Sautéed Kale, Vegan Collard Greens, or Skillet Asparagus & Tomato Medley
- Include it in nourish bowls or breakfast bowls with fresh or dried berries, vegan cream, and pure maple syrup.
Discover More Instant Pot Recipes
If you’re looking for more delicious recipes to make with your Instant Pot, check out these mouthwatering options:
- Vegan Mashed Potatoes (Instant Pot + Stovetop)
- Instant Pot Applesauce
- Instant Pot Black Beans
- Instant Pot Red Beans + Rice
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If you give this instant pot farro recipe a try, please let me know! Leave a comment and rate it below. I’d love to hear your thoughts and any modifications you made.
