Instant Pot Chicken and Farro Soup

This Instant Pot farro soup with chicken is loaded with veggies and delicious seasonings. It's warm and comforting and best of all — simple to make!

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 279 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 2 tablespoons tomato paste
• 1 teaspoon ground thyme
• 1 cup farro, rinsed
• 2 tablespoons avocado oil
• 5 cups low-sodium chicken broth
• 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 pound skinless, boneless chicken breasts, trimmed
• 0.5 teaspoon ground black pepper
• 1.5 teaspoons minced garlic

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot), add oil, and select the Sauté function. 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, then stir in farro. Push chicken breasts down into the liquid. Close and lock the lid.

Step 2

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

Step 3

Release pressure using the natural-release method according to the manufacturer's instructions for 10 minutes. Release the remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.

Step 4

Transfer chicken to a clean work surface and roughly chop; return to the pot and stir. Season to taste with salt.