Warming, comforting, and easily prepared in an Instant Pot®, this chicken and farro soup is loaded with seasonings and veggies.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
279 Calories
Recipe Instructions
Step 1
Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Step 2
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.
Step 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.
Ingredients
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon dried oregano
2 tablespoons tomato paste
1 ½ teaspoons minced garlic
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
