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Instant Pot Chicken and Farro Soup
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Instant Pot chicken farro soup: hearty, flavorful, and easy to make with veggies and seasonings. A comforting delight!
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
  • 1.5 teaspoons minced garlic
  • 2 tablespoons tomato paste
  • 1 teaspoon ground thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 0.5 teaspoon ground black pepper
  • 5 cups low-sodium chicken broth
  • 1 cup farro, rinsed
  • 1 pound skinless, boneless chicken breasts, trimmed
Instructions:
  • Heat oil in a multi-functional pressure cooker, like an Instant Pot, using the Sauté function. Sauté carrots, celery, and leek until they start to soften (about 3 to 4 minutes). Add garlic and cook until fragrant (about 30 seconds). Mix in tomato paste and cook for 1 minute. Sprinkle thyme, oregano, parsley, salt, and pepper. Pour in broth, add farro, and nestle chicken breasts into the liquid. Seal the lid securely.
  • Follow the manufacturer's instructions to choose high pressure. Set the timer for 12 minutes and let the pressure build for 10 to 15 minutes.
  • Follow the manufacturer's instructions to naturally release pressure for 10 minutes. Then carefully quick-release any remaining pressure for about 5 minutes. Finally, unlock and remove the lid.
  • Transfer the chicken to a clean work surface, give it a rough chop, and return it to the pot. Stir well and season with salt to taste.

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