Instant Pot Farro (Easy, No-Fuss Recipe) - The Simple Veganista (2024)

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Instant Pot Farro – Learn how to cook farro right in your pressure cooker with this easy, no-fuss recipe! It cooks perfectly every time without any hands-on time needed and frees up space on the stovetop!

Instant Pot Farro (Easy, No-Fuss Recipe) - The Simple Veganista (1)

Farro (also known as emmer wheat) is a wonderfully nutty and chewy ancient grain that is nutritious, delicious and so very versatile. It’s packed with nutrients and flavor and can be served hot or cold.

I’ve been serving up this nutritious grain for several years. If you’re not gluten intolerant, farro is a wonderful ancient grain to add to your meal plans. It’s a lot like barley in taste and texture.

Once cooked, it becomes a plump, chewy grain with a sweet full-bodied flavor and great texture perfect served in casseroles, soups, salads, pilafs, and more.

Reasons to love this grain:

  • 7 grams of protein per serving
  • Excellent source of dietary fiber with 7 grams per serving
  • Un-hybridized form of wheat (it truly is an ancient grain)
  • Great source of fiber
Instant Pot Farro (Easy, No-Fuss Recipe) - The Simple Veganista (2)

Ingredients You’ll Need

  • Farro – see below for more about farro
  • Salt – a generous pinch is all you need
  • Water – can use vegetable broth or vegetable paste for added flavor
Instant Pot Farro (Easy, No-Fuss Recipe) - The Simple Veganista (3)

Selecting Farro

There are a few types of farro sold in stores and online, so it’s good to know the different variations as they cook differently. Here are the types of farro to look for:

  • 10 min – this farro has been precooked and is the fastest cooking of all. I used this 365 10-Min Farro (affiliate link).
  • Pearled – most of the bran has been removed.
  • Semi-pearled – some of the bran has been removed, retaining most of the nutrients. I used Bob’s Red Mill Farro and Rustichella Farro (affiliate links). This is my all around favorite type to use!
  • Whole – the entire grain is intact and cooks up dark and plump. I used this whole grain Emmer Farro (affiliate link), it’s was expensive but it’s the real deal!

For reference, in the picture above you can see the before and after of the whole, semi-pearled and 10 min farro. The cooked portion is on the left, the uncooked is on the right.

Instant Pot Farro (Easy, No-Fuss Recipe) - The Simple Veganista (4)

How To Make Instant Pot Farro

I’ve tested and retested to come up perfect farro every time. When cooking farro, I used a strainer for ease, but it’s not necessary.

  • With strainer:Use 7 cups of water (takes 10 min to come to pressure).
  • Without strainer: Use 3 cups of water (takes 5 min 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, HIGH pressure for 10 minutes, set valve to sealing. Give 5 min to 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 valve to the sealing position. Let natural release for 5 min.
  • Drain and rinse farro.

Top Tips

Quick-release safety measure: When venting early, I put a thin folded kitchen towel over the valve so the pressure doesn’t spew liquids all over. If using a thicker towel, just one layer is good. You want to be sure it’s porous enough to let the steam through.

Rinse farro after cooking: Once farro is done, lift the strainer basket (or move the farro to a colander) and give a good rinse under cool or warm running water.

Recommended Equipment: For this Instant Pot, I used this perforated strainer (cutting off the black rubber handle to not cook with plastic), but this official IP mesh strainer combo (affiliate links) looks great too, and on my to-get list!

Instant Pot Farro (Easy, No-Fuss Recipe) - The Simple Veganista (5)

How To Store Leftovers

  • Refrigerator: Leftovers can be stored in the refrigerator for 5 – 6 days.
  • Freezer: Cooked farro is can be stored in the freezer for 2 – 3 months. To freeze, spread the grains on a baking sheet in a single layer and place in the freezer for at least 2 hours. Once the grains are frozen, transfer to freezer-safe containers or bags. It’s important to not skip the initial single layer freeze, or the grains will freeze in one giant clump!
  • Make ahead: Farro is great to make ahead so you have it on hand for a quick lunch or dinner.
  • Reheat: Warm on the stovetop over low, adding a splash of water for a little moisture, until warmed through. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring between each interval, until warm.

Ways To Use Instant Pot Farro

This hearty and chewy grain can be used just about anywhere you would use rice, quinoa, or barley. Here are a few of my favorite options:

  • Gratin: Serve as a bed for this Kale + Mushroom Gratin.
  • Stews + Stroganoff: It’s fantastic served with this Mushroom Bourguignonor Vegan Mushroom Stroganoff.
  • Soups:Add to simple soups like this Tomato Basil Soup or Cauliflower Soup, or Vegan Lentil Soup for added heartiness.
  • Vegetables: Serve with Savory Sautéed Kale, Vegan Collard Greens, or .
  • Buddha bowls: Farro is a hearty healthy grain for Roasted Nourish Bowls or this Vegan Buddha Bowl.
  • Breakfast bowls: Serve farro with fresh or dried berries, a little Vegan Cream and drizzle of pure maple syrup.
Instant Pot Farro (Easy, No-Fuss Recipe) - The Simple Veganista (6)

More Instant Pot Recipes

  • Vegan Mashed Potatoes (Instant Pot + Stovetop)
  • Instant Pot Applesauce
  • Instant Pot Black Beans
  • Instant Pot Red Beans + Rice
  • See all vegan Instant Pot recipes on TSV!

If you try this instant pot farro recipe, please let me know!Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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INSTANT POT FARRO (NO-FUSS RECIPE)

Instant Pot Farro (Easy, No-Fuss Recipe) - The Simple Veganista (7)
Print Recipe
★★★★★5 from 7 reviews

Easy, no-fuss Instant Pot Farro cooks without any hands-on time needed, simple add to the instant bowl, set the timer and cook, freeing up space on the stovetop!

  • Author: Julie | The Simple Veganista
  • Prep Time: 1 min
  • Cook Time: 25 min
  • Total Time: 26 minutes
  • Yield: Serves 4
  • Category: Side
  • Method: pressure cooker
  • Cuisine: Vegan

Ingredients

Units Scale

  • 1 cup farro
  • 37 cups water
  • generous pinch of salt

Instructions

  • With strainer:Use 7 cups of water (takes 10 min to come to pressure).
  • Without strainer: Use 3 cups of water (takes 5 min to come to pressure).

Cooking times (recipe if for a 6qt. Instant Pot):

  • 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). Set the valve to SEALING. After cooking, quick release right away or give 5 minutes before releasing pressure.
  • Whole farro: Add farro, water and salt, HIGH pressure for 10 minutes, set the valve to SEALING. Give 5 min to natural release before releasing pressure.
  • 10 Minute Farro: Adjust water with or without the strainer and cook on LOW pressure for 1 minute, set the valve to SEAL. Let natural release for 5 min.

Drain: Once farro is done, lift the basket (or transfer the farro to a colander) and give it a good rinse under cool or warm running water.

Use in salads, casseroles, soups, nourish bowls, and more.

Serves 4

Notes

Add flavor using vegetable broth or vegetable paste with water.

Tip: When venting early, I put a thin folded kitchen towel over the valve so the pressure doesn’t spew liquids all over. If using a thicker towel, just one layer is good. You want to be sure it’s porous enough to let the steam through.

Storing:

  • Refrigerator: Cooked farro can be stored in the refrigerator for 5 – 6 days.
  • Freezer: Farro is freezer friendly and be kept for 2 – 3 months in the freezer. To freeze, spread the grains on a baking sheet in a single layer, and place in the freezer for at least 2 hours. Once the grains are frozen, transfer them to freezer-safe containers or baggies. It’s important to not skip the initial single layer freeze, or the grains will freeze in one giant clump!
  • Make ahead: Farro is great to make ahead and keep stored so you have on hand for a quick and easy grain when fixing a quick lunch or dinner.
  • Reheat: Warm cooked farro on the stovetop over low, adding a splash of water for a little moisture, until warmed through. Alternatively, reheat in the microwave using 30 – 60 second intervals, stirring between each interval, until warm.

Recommended Equipment: I used this Instant Pot and perforated strainer (cutting off the black rubber handle to not cook with plastic), but this official IP mesh strainer combo looks great too (affiliate links).

Keywords: instant pot farro

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Instant Pot Farro (Easy, No-Fuss Recipe) - The Simple Veganista (2024)

FAQs

Why do you soak farro before cooking? ›

Soak Farro

As we've already discussed, soaking whole farro or semi-pearled farro will speed up the cooking time significantly - although it's not necessary. If you have the forethought, add the farro to a bowl of water and soak it overnight in the refrigerator.

How much farro does 1 cup dry make? ›

One cup of uncooked farro makes about 2.5 cups of cooked farro. As stated before, cooking farro is like pasta. When it is finished cooking, the extra water is drained away so there is not an exact ratio of water to farro used. However, I like to add at least 3 cups of water for 1 cup of farro.

Why is my farro mushy? ›

The farro will absorb a lot of the water, but the excess should be drained off. You can either use a colander or just carefully tilt the pot while using the lid to hold the grains in place. Drain off as much water as possible to prevent it from turning mushy.

Is farro a healthy carb? ›

Although farro is a relatively healthy grain, it's important to remember that, like all grains, farro is relatively high in carbohydrates. Sticking to appropriate ¼ cup portion sizes of farro can prevent you from overindulging in carbohydrates for the day.

What happens if you don't rinse farro? ›

Farro is sometimes covered in a dusty residue as a result of processing. To remove it (and any other unwanted debris that might be present), always rinse your farro under cool, running water in a fine-mesh strainer before cooking it.

Is farro healthier than rice? ›

All grains have a place in a healthy diet. Farro and barley, being whole grains, contain more fiber and health benefits than white pasta or white rice.

What is the downside of farro? ›

Also, be advised that farro contains gluten. If you have celiac disease or are otherwise gluten intolerant, avoid the grain. As you may have guessed, you'll also want to sidestep farro if you have a wheat allergy.

How do you know when farro is fully cooked? ›

Cook the farro: Fill a medium pot half full of water and bring to a boil. Add the farro, reduce the heat and simmer until the farro is tender, chewy, but still has an al dente bite - 15 to 20 minutes for pearled farro; 20 to 30 minutes for semi-pearled farro; up to 40 minutes for whole farro.

Is farro or quinoa better for you? ›

These grains are a force to be reckoned with. While both provide excellent sources of fiber and protein, farro tops the charts and offers almost double the value compared to the same size serving of quinoa. However, quinoa contains all nine essential amino acids along with antioxidants.

Do you cook farro with the lid on or off? ›

Cooking time will vary depending on which type of farro (pearled, semi-pearled or whole) that you use. But for pearled farro, just combine 1 cup (rinsed) pearled farro, 2 cups water and 1/2 teaspoon fine sea salt in the bowl of your Instant Pot. Cover and cook on high pressure for 12 minutes, followed a quick release.

How do you know if farro has gone bad? ›

If you notice that your once fresh grains have changed in color, texture or odor, don't eat them. This usually means that your grains have spoiled and are no longer safe to ingest. If you've prepared grains and wonder how long they will last, the shelf life of already-cooked grains is much shorter than dried grains.

Is farro hard on the stomach? ›

Whole grains like farro contain a good amount of fibre which might be difficult to digest for some people (common in older adults). When broken down by microorganisms in the large intestine, it can lead to gas.

Which is healthier oatmeal or farro? ›

Oatmeal is probably the most widely used and recognized breakfast grain. But while a 1-cup serving of oatmeal serves up 4 grams of fiber, the same amount of farro will give you 9 grams. This versatile ancient grain is the perfect addition to your favorite breakfast bowl, as it can be served sweet, savory, hot or cold.

Is farro anti-inflammatory? ›

Luckily, incorporating anti-inflammatory foods like fruits, vegetables and whole grains into your diet can help tame chronic inflammation. Our top whole-grain pick for inflammation is farro, since it's packed with fiber and antioxidants while also being a versatile pantry staple.

Can you lose weight eating farro? ›

One serving provides about 200 calories, 7 grams of protein and 7 grams of fiber. "The fiber content in farro is really important because it improves digestive health," says Guy. An added bonus? "It also can improve satiety that may lead to less weight gain or even some weight loss."

Should I presoak farro? ›

Do you need to soak farro before cooking? The only type of farro that needs to be soaked before cooking is whole farro. Pearled and semi-pearled farro do not need to be soaked.

Why is it important to soak grains before cooking? ›

This step is said to make grains more digestible which allows the body to extract more nutrients. The process of pre-soaking can also help minimize the effects of various anti-nutrients such as phytic acid, which can otherwise inhibit the body's ability to absorb the vitamins and minerals in the grain.

Why cook farro in vinegar? ›

Soak Your Farro

Before cooking your farro, we recommend first sprouting your grains. Sprouting farro can be achieved by soaking your grains in water, vinegar and salt. While this may seem like an unnecessary step, it will ensure that your farro is cooked to perfection, producing a delicious flavor.

How do you make farro easier to digest? ›

The theory is that if farro is soaked overnight and sprouted, it's more tolerable and easier to digest for anyone sensitive to gluten.

References

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