Instant Pot Chicken and Farro Soup
Description
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!
Ingredients
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2 tablespoons avocado oil
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2 cups carrots that have been sliced lengthwise and cut into 3/4-inch slices
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1 cup sliced celery with leaves
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1 medium leek, halved lengthwise and sliced
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1 1/2 teaspoons minced garlic
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2 tablespoons tomato paste
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1 teaspoon ground thyme
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1 teaspoon dried oregano
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1 teaspoon dried parsley
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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5 cups low-sodium chicken broth
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1 cup farro, rinsed
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1 pound skinless, boneless chicken breasts, trimmed
Directions
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.
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.
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.
4
Transfer chicken to a clean work surface and roughly chop; return to the pot and stir. Season to taste with salt.