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Instant Pot Farro Soup with Ginger & Lemon

bowl of farro, chickpea and kale soup with lemon-ginger broth
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5 from 1 review

My Instant Pot farro soup is a healthy, comforting soup with a nourishing kick of flavor from lemon and ginger. The lemon-ginger broth is so good!

Total Instant Pot Cooking Time: 10 minutes to reach pressure + 12 minutes at high pressure + instant release

Ingredients

Scale
  • 2 tablespoons olive oil 
  • 1 shallot or half an onion, finely chopped
  • 2-inches ginger, peeled and finely chopped or thinly sliced 
  • 2 stalks celery, finely chopped or thinly sliced
  • 6 cups vegetable (or chicken) broth
  • 1/2 cup pearled or semi-pearled farro, rinsed 
  • 1 can chickpeas, drained
  • 3/4 teaspoon coriander
  • 1/2 teaspoon salt 
  • 1 cup frozen kale or fresh kale leaves torn into small pieces
  • 2 tablespoons lemon juice
  • Black pepper or red pepper flakes (to taste)

Instructions

  1. Press the Saute button on the Instant Pot. Warm the olive oil and then add the shallot, ginger and celery. Saute for 3 to 5 minutes, until soft. 
  2. Add the broth, farro, chickpeas, coriander and salt. 
  3. Turn off the saute function. Secure the lid, making sure the steam release valve is in the "sealed" position.
  4. Program the Instant Pot to cook on High Pressure for 12 minutes. The IP will take about 10 minute to reach pressure before the cooking time starts. 
  5. When the cooking time is done, you can release the pressure at any time. Releasing the pressure instantly* will make the farro slightly firmer. Letting the IP slowly release pressure naturally will make the farro slightly softer.  *If you release the pressure instantly, lay a dish towel over the steam release valve before releasing the pressure, to prevent liquid from splattering out. 
  6. Remove the lid. Stir in kale and lemon juice. Add salt and pepper to taste. 

Notes

This recipe can also be made with barley. Simply increase the cooking time to 15 minutes.

You can add more, or less, ginger to the soup depending on how much you like ginger. If you want to add more ginger to individual bowls, use a microplane zester to grate fresh ginger into your own bowl of soup. 

Farro absorbs liquid after it is cooked, so leftover soup eaten the next day will be thicker and less brothy. 

All of my Instant Pot recipes are made in a 6-quart instant pot. 

Find it online: https://www.kitchenskip.com/instant-pot-farro-soup-with-lemon-ginger-broth/