- Before proceeding with the recipe, rinse the farro under cold water for 1 minute to remove any powdery residue or debris.
- Add all the ingredients to an Instant Pot or other electric pressure cooker.
- Make sure the Venting Knob is turned to “Sealing” then press “Pressure Cook” and set the timer to 14 minutes. The timer will not start right away, this is normal. The display will read “On” while the pressure builds, when full pressure it reached, the 14-minute timer will begin.
- Once the timer beeps to indicate cooking has completed, let the pressure release naturally for at least 12 minutes, or until the Float Valve drops, whatever comes first. If the Float Valve hasn’t dropped after 12 minutes, turn the Vent Knob to “Quick Release” to release any remaining pressure. Once the Float Valve has dropped, you can open the lid.
- If there is any excess water (there shouldn’t be) pour that off then give the farro a good stir. It’s now ready to enjoy.
- Leftover farro can be stored in the fridge in a sealed container for up to 5 days or frozen for up to 3 months.
Keywords: farro instant pot, pearled, semi-pearled, how to, easy, pressure cooker