Get ready to revolutionize your weeknight meals with these 20 mouthwatering Instant Pot Farro recipes! This humble grain may not get as much attention as some other pantry staples, but it’s a game-changer when cooked to perfection in a pressure cooker. From hearty stews and soups to bright and refreshing salads, we’ve gathered a diverse range of flavors and textures that are sure to please even the pickiest eaters.
In this collection, you’ll find classic comfort foods with a twist, like creamy risottos and rich meatball soups, alongside lighter and healthier options, such as farro and vegetable stir-fries. And with the Instant Pot’s speed and ease of use, you can get these delicious meals on the table in no time. Whether you’re a busy professional or a busy parent, these recipes are sure to become new favorites. So go ahead, give one (or five) a try tonight!
Instant Pot Farro with Roasted Vegetables and Lemon Tahini Dressing
This hearty, one-pot dish combines creamy farro with roasted vegetables and a tangy lemon tahini dressing. Perfect for a quick weeknight dinner or a cozy weekend meal.
Ingredients:
– 1 cup farro
– 4 cups water
– 2 tablespoons olive oil
– 1 large onion, peeled and chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– Salt and pepper to taste
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced (for dressing)
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Press “Saute” on the Instant Pot and heat the olive oil.
2. Add the onion, garlic, carrots, and celery; cook until tender, about 5 minutes.
3. Add the farro and water to the pot. Stir to combine.
4. Close the lid and set the valve to “Sealing.” Cook at high pressure for 6 minutes, then let the pressure release naturally for 10 minutes.
5. In a blender or food processor, combine lemon juice, tahini, garlic, and salt. Blend until smooth.
6. Serve the farro mixture topped with roasted vegetables and drizzle with lemon tahini dressing. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: 16 minutes (including natural pressure release)
Creamy Instant Pot Farro Risotto with Mushrooms and Parmesan
Savor the rich flavors of Italy with this easy-to-make Creamy Instant Pot Farro Risotto, featuring earthy mushrooms and a generous sprinkle of Parmesan cheese.
Ingredients:
• 1 cup farro
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
• 2 cloves garlic, minced
• 1/2 cup white wine (optional)
• 1 tablespoon butter
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
Instructions:
1. Press “Saute” on the Instant Pot and heat oil until shimmering. Add onion; cook until translucent.
2. Add mushrooms and garlic; cook until mushrooms release their liquid and start browning (about 5 minutes).
3. Add farro and stir to combine. Cook for 1 minute.
4. Add broth, wine (if using), and butter. Stir to combine.
5. Close lid and set valve to “Sealing”. Press “Manual” or “Pressure Cook” mode; cook at high pressure for 6-8 minutes.
6. Quick-release steam and open lid. Stir in Parmesan cheese. Season with salt and pepper, as needed.
Cooking Time: Approximately 20-25 minutes (including prep time)
Instant Pot Farro Salad with Chickpeas, Cucumber, and Feta
A refreshing summer salad that combines the nutty flavor of farro with chickpeas, cucumber, and crumbly feta cheese.
Ingredients:
– 1 cup farro
– 2 cups water
– 1 can chickpeas (15 oz)
– 1/2 cup diced cucumber
– 1/4 cup crumbled feta cheese
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Add farro and water to the Instant Pot. Close the lid and make sure the valve is set to “sealing”. Cook on high pressure for 6 minutes.
2. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
3. Open the lid and stir in chickpeas, cucumber, feta cheese, and olive oil. Season with salt and pepper to taste.
4. Garnish with chopped parsley if desired. Serve warm or at room temperature.
Cooking Time: 16 minutes
Spicy Instant Pot Farro with Black Beans and Avocado
This recipe combines the creamy richness of avocado with the spicy kick of farro and black beans, all in one convenient Instant Pot meal.
Ingredients:
– 1 cup farro
– 2 cups water or vegetable broth
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 ripe avocado, sliced
– 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 the farro and toast for 2-3 minutes, stirring frequently.
3. Add the water or broth, black beans, bell pepper, onion, garlic, cumin, smoked paprika, 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 6 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes before opening the lid.
6. Stir in some lime juice (optional) and serve with sliced avocado on top.
Cooking Time: 16-18 minutes
Instant Pot Farro and Butternut Squash Stew
This comforting stew is a perfect blend of nutty farro, sweet butternut squash, and savory vegetables. A delicious and nutritious meal that’s easy to prepare in your Instant Pot.
Ingredients:
– 1 cup farro
– 2 cups water or vegetable broth
– 1 medium butternut squash (about 3 lbs), peeled and cubed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can diced tomatoes (14.5 oz)
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until hot.
2. Add the farro and cook, stirring occasionally, until lightly toasted, about 5 minutes.
3. Add the water or broth, squash, onion, garlic, bell pepper, diced tomatoes, cumin, salt, and pepper. Stir to combine.
4. Close the lid of the Instant Pot and set the valve to “Sealing”. Press the “Manual” button and set the cooking time to 10 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. Open the lid and stir the stew. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20 minutes (10 minutes cooking + 10 minutes natural pressure release)
Garlic Herb Instant Pot Farro with Cherry Tomatoes
A flavorful and nutritious one-pot meal that’s perfect for a quick dinner or lunch. This recipe combines the nutty taste of farro with the sweetness of cherry tomatoes, all infused with garlic and herbs.
Ingredients:
– 1 cup farro
– 2 cups water
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 pint cherry tomatoes, halved
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 2 minutes, stirring constantly.
4. Add the water, rosemary, thyme, 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 opening the lid.
7. Add the cherry tomatoes and stir to combine.
8. Serve hot, garnished with additional rosemary if desired.
Cooking Time: 16-17 minutes (including natural pressure release)
Instant Pot Farro Breakfast Bowl with Almond Butter and Berries
Start your day with a nutritious and delicious breakfast bowl made with creamy farro, rich almond butter, and sweet berries. This Instant Pot recipe is quick, easy, and packed with fiber and protein to keep you going all morning.
Ingredients:
– 1 cup farro
– 2 cups water
– 2 tbsp almond butter
– 1/4 cup mixed berries (fresh or frozen)
– 1 tsp vanilla extract
– Pinch of salt
– Optional: sliced banana, chopped nuts, or shredded coconut for topping
Instructions:
1. Add farro and water to the Instant Pot. Close lid and set valve to “sealing”.
2. Press “manual” mode and cook on high pressure for 5 minutes.
3. Let pressure release naturally for 10 minutes, then quick-release any remaining steam.
4. In a small bowl, mix together almond butter, vanilla extract, and salt.
5. Add cooked farro, almond butter mixture, and mixed berries to a bowl. Toss to combine.
6. Serve warm or chilled, topped with your choice of sliced banana, chopped nuts, or shredded coconut.
Cooking Time: 15 minutes
Instant Pot Farro and Kale Soup with White Beans
A hearty and comforting soup that combines the nutty flavor of farro, the earthiness of kale, and the creaminess of white beans. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 cup farro
– 4 cups chicken broth
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 2 cups curly kale, stems removed and chopped
– 1 can (15 ounces) cannellini beans, drained and rinsed
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chopped onion and cook until softened, about 3 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the farro, chicken broth, water, kale, cannellini beans, thyme, 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 10 minutes at high pressure.
6. Let the pressure release naturally for 5 minutes, then quick-release any remaining pressure.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15 minutes (including pressure release)
Mediterranean Instant Pot Farro with Olives and Feta
This hearty farro dish is infused with the bold flavors of the Mediterranean, featuring creamy feta cheese, briny olives, and aromatic herbs. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup farro
– 2 cups water
– 1/4 cup pitted green olives, sliced
– 1/4 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper, to taste
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, olives, feta, oregano, salt, and pepper.
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, then quick-release any remaining steam.
Cooking Time: 16 minutes
Instant Pot Farro Stir-Fry with Tofu and Soy-Ginger Glaze
Savor the combination of nutty farro, crispy tofu, and a sweet and savory soy-ginger glaze in this quick and easy Instant Pot recipe.
Ingredients:
– 1 cup farro
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1 tablespoon grated fresh ginger
– Salt and pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the oil, onion, and garlic. Cook until the onion is translucent.
3. Add the farro and cook for 1-2 minutes, stirring constantly.
4. Add 2 cups water, tofu, soy sauce, honey, and ginger. 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, then quick-release any remaining steam.
7. Fluff the farro with a fork and serve hot, garnished with green onions and sesame seeds if desired.
Cooking Time: 16-18 minutes
Instant Pot Farro and Lentil Curry with Coconut Milk
Instant Pot Farro and Lentil Curry with Coconut Milk Recipe
Savor the rich flavors of India with this easy and nutritious curry made in your Instant Pot!
Ingredients:
– 1 cup farro
– 1 cup red or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) diced tomatoes
– 2 cups water
– 1 cup coconut milk
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Press “Saute” on the Instant Pot and heat oil. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic, cumin, curry powder, and turmeric. Cook for 1 minute, stirring constantly.
3. Add lentils, farro, diced tomatoes, water, and coconut milk. Stir to combine.
4. Close the lid and set valve to “Sealing”. Press “Manual” or “Pressure Cook” mode and cook at high pressure for 10 minutes.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. Season with salt and pepper to taste. Garnish with chopped cilantro, if desired.
Cooking Time: 20 minutes
Instant Pot Farro Stuffed Peppers with Ground Turkey
A twist on the classic stuffed peppers recipe, this Instant Pot version adds a nutritious and filling farro component to make it a satisfying meal.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked farro
– 1 lb ground turkey
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper, to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the turkey until browned, breaking it up with a spoon as it cooks.
2. Add the onion and garlic and cook until the onion is translucent.
3. Stir in the cooked farro, oregano, salt, and pepper.
4. Cut off the tops of the bell peppers and remove the seeds and membranes. Place them in the Instant Pot trivet.
5. Stuff each pepper with the turkey-farro mixture, then top with cheese (if using).
6. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 5 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
Cooking Time: 20-25 minutes
Instant Pot Farro and Sweet Potato Hash
This hearty, one-pot meal is a twist on traditional hash, featuring nutty farro, sweet caramelized sweet potatoes, and a hint of spice. Perfect for a comforting breakfast or brunch.
Ingredients:
– 1 cup farro
– 2 large sweet potatoes, peeled and diced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, and smoked paprika (if using) and cook for an additional minute.
4. Add the farro, sweet potatoes, salt, and pepper. Stir to combine.
5. Close the lid and set the valve to “Sealing”. Cook on high pressure for 10 minutes, followed by a 10-minute natural release.
6. Open the lid, fluff the mixture with a fork, and serve hot.
Cooking Time: 20 minutes (including natural release)
Instant Pot Farro with Roasted Garlic and Spinach
A creamy and flavorful side dish that combines the nutty goodness of farro with the pungency of roasted garlic and the freshness of spinach.
Ingredients:
– 1 cup farro
– 2 cloves garlic, peeled and chopped
– 2 cups water
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1 package frozen chopped spinach, thawed and drained
– 1 tablespoon grated Parmesan cheese (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the olive oil, chopped garlic, salt, and pepper. Cook for 1-2 minutes or until the garlic is lightly browned.
3. Add the farro and water to the pot. Stir to combine, then 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 steam.
6. Open the lid and stir in the spinach and Parmesan cheese (if using). Serve hot.
Cooking Time: 16-17 minutes
Instant Pot Farro and Chicken Sausage Skillet
Cook up a hearty and flavorful one-pot meal with this easy recipe that combines the nutty goodness of farro with the savory taste of chicken sausage.
Ingredients:
– 1 cup farro
– 2 chicken sausages, sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried oregano
– Salt and pepper to taste
– Cooking spray or oil
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add cooking spray or oil, then cook the sliced chicken sausage until browned, about 5 minutes.
3. Add the chopped onion, minced garlic, and red bell pepper to the pot. Cook until the vegetables are tender, about 3-4 minutes.
4. Add the farro, diced tomatoes, and oregano to the pot. Stir well.
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 opening the lid.
Cooking Time: 16-17 minutes (including natural pressure release)
Instant Pot Farro Pudding with Cinnamon and Maple Syrup
Transform farro into a creamy, sweet, and comforting pudding with the warm flavors of cinnamon and maple syrup.
Ingredients:
• 1 cup farro
• 2 cups water or vegetable broth
• 1/4 teaspoon ground cinnamon
• 2 tablespoons pure maple syrup
• Pinch of salt
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until it reads “HOT”.
2. Add the farro, water or broth, cinnamon, maple syrup, and salt. Stir to combine.
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. When the cooking time is up, allow the pressure to release naturally for 5 minutes, then quick-release any remaining steam.
5. Open the lid and stir the pudding until it’s smooth and creamy.
Cooking Time: 15 minutes (including natural pressure release)
Instant Pot Farro and Shrimp Paella
Savor the flavors of Spain with this quick and easy Instant Pot recipe, perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 cup farro
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 pound large shrimp, peeled and deveined
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons chopped fresh parsley
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the farro, water, shrimp, smoked paprika, 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 8 minutes at high pressure.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
7. Fluff the farro mixture with a fork and garnish with chopped parsley.
Cooking Time: 18 minutes
Instant Pot Farro with Pesto and Sun-Dried Tomatoes
This comforting dish is perfect for a quick weeknight dinner or a satisfying lunch. The creamy farro, infused with the flavors of pesto and sun-dried tomatoes, will become a new family favorite.
Ingredients:
– 1 cup farro
– 2 cups water
– 1/4 cup pesto
– 1/4 cup sun-dried tomatoes, chopped
– 1 tablespoon olive oil
– 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 farro and cook for 1 minute, stirring constantly.
3. Add the water, pesto, and sun-dried tomatoes. 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 6 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
6. Open the lid and fluff the farro with a fork. Season with salt and pepper to taste. If desired, sprinkle with Parmesan cheese.
Cooking Time: 16 minutes
Instant Pot Farro and Beef Meatball Soup
A hearty and comforting soup that combines the rich flavors of beef meatballs with nutty farro and tender vegetables, all cooked to perfection in your Instant Pot.
Ingredients:
– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup farro
– 4 cups beef broth
– 1 can (14.5 oz) diced tomatoes
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and cook the ground beef until browned, breaking it up into small pieces as it cooks.
2. Add the breadcrumbs, egg, Worcestershire sauce, oregano, salt, and pepper to the pot. Cook for 1-2 minutes, stirring constantly.
3. Add the olive oil, onion, garlic, farro, beef broth, and diced tomatoes to the pot. Stir well 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 10 minutes at high pressure.
5. Let the pressure release naturally for 10 minutes before opening the lid.
Cooking Time: 20 minutes
Instant Pot Farro with Caramelized Onions and Goat Cheese
A hearty and flavorful one-pot meal that combines the nutty goodness of farro with the sweetness of caramelized onions and the tanginess of goat cheese.
Ingredients:
– 1 cup farro
– 2 tablespoons olive oil
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup white wine (optional)
– 1/2 cup goat cheese crumbles
– Fresh parsley, chopped (optional)
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the sliced onions and cook until caramelized, stirring occasionally (about 10-12 minutes).
3. Add the garlic, salt, and pepper to the pot. Stir to combine.
4. Add the farro and white wine (if using). Stir to coat the farro with the onion mixture.
5. Close the lid of the Instant Pot and set the valve to “Sealing”. Cook on high pressure for 6 minutes.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
7. Fluff the farro with a fork. Top with goat cheese crumbles and chopped parsley (if using). Serve hot.
Cooking Time: 16-18 minutes
Summary
Discover the versatility of Instant Pot farro with these 20 flavorful recipes for busy weeknights. From hearty stews and risottos to quick salads and breakfast bowls, there’s something for everyone. Try making a Roasted Vegetable and Lemon Tahini Dressing, a Creamy Mushroom Risotto, or a Spicy Black Bean and Avocado dish. Or, get creative with ingredients like butternut squash, cherry tomatoes, or kale. With these easy and delicious recipes, you’ll never tire of Instant Pot farro.
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