1. Recipes

How to Make Instant Pot® Chicken and Farro Soup - A Step-by-Step Guide

This Instant Pot® Chicken and Farro Soup is a comforting and nutritious meal that is perfect for those chilly nights or when you're craving a hearty and wholesome dish. Packed with tender chicken, chewy farro, and an assortment of vegetables, this soup is a complete one-pot meal that will satisfy your hunger and warm your soul.

The Instant Pot makes cooking this soup a breeze, as it tenderizes the chicken and cooks the farro to perfection in a fraction of the time it would take on the...

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Ingredients

  • 2 tablespoons avocado oil
  • 2 cups carrots that have been sliced lengthwise and cut into 3/4-inch slices
  • 1 cup sliced celery with leaves
  • 1 medium leek, halved lengthwise and sliced
  • 1 ½ teaspoons minced garlic
  • 2 tablespoons tomato paste
  • 1 teaspoon ground thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 5 cups low-sodium chicken broth
  • 1 cup farro, rinsed
  • 1 pound skinless, boneless chicken breasts, trimmed

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 6 servings

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the hot pot and add carrots, celery, and leek. Cook, stirring frequently, until vegetables start to soften, 3 to 4 minutes. Add garlic and cook until just fragrant, about 30 seconds. Add tomato paste and cook for 1 minute. Stir in thyme, oregano, parsley, salt, and pepper. Pour broth into the pot, add farro, and stir. Push chicken breasts down into the liquid. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a clean work surface and roughly chop; return to the pot and stir. Taste and adjust salt. Serve.

    • Nutrition

    279 cal.

    • Total Fat: 8g
    • Saturated Fat: 1g
    • Cholesterol: 46mg
    • Sodium: 614mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 23g
    • Vitamin C: 7mg
    • Calcium: 60mg
    • Iron: 3mg
    • Potassium: 562mg

    Categories

    Soup recipes
    Chicken recipes
    Farro recipes
    Instant pot recipes
    Healthy recipes