Instant Pot® Chicken and Farro Soup


Chicken, farro, and a few pantry staples makes this a great meal. The farro will retain some bite when cooked.

Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
15 mins
Total Time:
1 hr
6 servings


  • 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


  1. 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.

  2. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

  3. 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.

Nutrition Facts (per serving)

279 Calories
8g Fat
32g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 279
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 7%
Cholesterol 46mg 15%
Sodium 614mg 27%
Total Carbohydrate 32g 12%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 23g
Vitamin C 7mg 34%
Calcium 60mg 5%
Iron 3mg 17%
Potassium 562mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love