Description
Chicken, farro, and a few pantry staples makes this a great meal. The farro will retain some bite when cooked.
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 6