Farro is a grain with a nutty, earthy flavor and hearty, slightly chewy texture. Farro can be cooked on a stovetop, but my favorite way to cook farro is in a pressure cooker.
This recipe is for the most common type of farro sold in stores, pearled or semi-pearled. See the blog post above for information about cooking whole grain farro.
- 1 cup rinsed farro (pearled or semi-pearled)
- 3 cups water
- ½ teaspoon salt
Add More Flavor: Read the blog post above for ingredients that can be added to the pot for more flavor, such as using broth or adding onion and garlic.
- Combine farro, water and salt in the Instant Pot.
- Secure the lid. Make sure the pressure release valve is in the “sealed” position.
- Cook on high pressure for 12 minutes. The Instant Pot will take about 8 minutes to reach pressure.
- Quick release the pressure, when the cooking time is done.
- Drain the farro immediately in a colander.
- Bring water and salt to a boil in a pot.
- Add farro.
- Bring the water back to a boil then reduce heat to medium or medium-high to keep the water at a rapid simmer
- Simmer the farro for about 25 to 30 minutes, leaving the pot uncovered
- Immediately drain the farro in a colander.
After farro is cooked, it's best to spread it out in a thin layer to cool (on a plate or baking sheet) rather than keep it in a bowl. When farro is spread out, it cools faster and is less likely to keep steaming itself and cooking, becoming mushy.
How Do I know When Farro is Ready? Cooked farro should be tender and slightly firm (but not hard). It should not be super soft and mushy (that means it’s overcooked).
Some recipes cook farro on high pressure for a shorter amount of time (7 to 10 minutes) and then let the pressure release naturally before opening the Instant Pot. The farro continues to cook a bit while the pressure releases. I prefer a long cooking time and quick release because I find it to be faster and easier.
Cooked farro can be kept in the refrigerator for up to 5 days.
Freeze cooked farro in a sealed freezer bag for several months. Defrost overnight in the refrigerator.
- Category: grains
- Method: Instant Pot and Stovetop
- Cuisine: Italian
Keywords: farro, grain,