Ingredients
- 1 tablespoon butter
- 1 cup farro
- 2 cups chicken stock
- 2 tablespoons heavy whipping cream
- ¾ cup grated mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Greek seasoning (such as Cavender's®)
Ingredient Image
Why This Recipe Is So Flavorful
This dish combines the nutty flavor of farro with the creamy texture of risotto, all made quickly and easily in the Instant Pot®. It’s a healthier twist on a classic comfort food that doesn’t sacrifice taste or richness.
Simple Cooking Tips
- Rinse the farro well before cooking to remove any excess starch and achieve a better texture.
- Use warm broth for best absorption and even cooking.
- Let the risotto rest for a few minutes after pressure cooking to thicken and develop flavor.
- Use warm broth for best absorption and even cooking.
- Let the risotto rest for a few minutes after pressure cooking to thicken and develop flavor.
Directions
Turn on your Instant Pot and setting it to the sauté mode. Melt the butter, then add the farro and give it a good stir, letting it cook for about 2 minutes. Pour in the chicken stock and mix everything together. Switch the pot to manual high pressure, lock the lid in place, and set the timer for 10 minutes. It will take around 10 to 15 minutes for the pot to come up to pressure. When the cooking time is up, carefully release the pressure using the quick-release method. Once the lid is off, stir in the cream, mozzarella, Parmesan, and Greek seasoning until the cheese melts and everything’s creamy and combined.
Perfect Side Pairings
Serve with a sprinkle of freshly grated Parmesan cheese and a drizzle of olive oil. Add a side of roasted vegetables or a simple green salad to balance the meal and add freshness.
How To Refrigerate This Dish
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to restore creaminess if needed.
