Instant Pot Chicken Farro Soup

Follow our step-by-step guide on how to make Instant Pot Chicken Farro Soup.

1. Step 1

   Begin by setting your Instant Pot to the Sauté function and adding a splash of avocado oil.

2. Step 2

   Once the oil shimmers, toss in the sliced carrots, celery, and leek.

3. Step 3

   Sauté these vibrant veggies for about 3 to 4 minutes, stirring often, until they start to soften and release their natural sweetness.

4. Step 4

   Next, introduce the minced garlic and let it cook for an additional 30 seconds, allowing its aromatic essence to fill the air.

5. Step 5

   Stir in the tomato paste and let it simmer for a minute to deepen the flavors.

6. Step 6

   Now, sprinkle in the ground thyme, dried oregano, dried parsley, salt, and black pepper, mixing everything together until well combined.

7. Step 7

   Pour in the low-sodium chicken broth and gently fold in the rinsed farro, ensuring it’s evenly distributed.

8. Step 8

   Nestle the chicken breasts into the flavorful liquid.

9. Step 9

   Secure the lid of the Instant Pot and set it to high pressure for 12 minutes, following the manufacturer's guidelines.

10. Step 10

    Be patient as the pressure builds, which should take about 10 to 15 minutes.

11. Step 11

    Once the timer goes off, allow the pressure to release naturally for 10 minutes, then carefully use the quick-release method to let out any remaining steam, which should take around 5 minutes.

12. Step 12

    With the lid unlocked, transfer the chicken to a cutting board and chop it into bite-sized pieces.

13. Step 13

    Return the chopped chicken to the pot, giving everything a good stir to meld the flavors.

14. Step 14

    Taste and adjust the seasoning with a pinch more salt if desired.

15. Step 15

    Enjoy the comforting aroma of your delicious creation!.