1cupfarropearled or semi-pearled, see notes for whole farro
3cupswater
½teaspoonsalt
Instructions
Rinse the farro under cold water in a fine mesh strainer. Add the farro, water, and salt to your Instant Pot, then seal and lock the lid. Set to manual high pressure for 8 minutes.
After cooking allow a natural pressure release for 8 minutes then carefully vent any remaining pressure.
Open the lid and drain any remaining water then fluff the farro with a fork before serving.
Notes
For whole farro add another minute to the pressure cooking time.Store leftovers in an airtight container and refrigerate for up to 5 days.