Cozy Up with Instant Pot Chicken and Farro Soup: A Hearty & Healthy Recipe

Nothing beats a warm, comforting bowl of soup, especially on a chilly day. And when that soup is packed with protein, fiber, and delicious flavor, it’s a win-win! This Instant Pot Chicken and Farro Soup is exactly that – a hearty, healthy, and incredibly easy meal to whip up. The Instant Pot makes this usually slow-simmered soup a weeknight-friendly option without sacrificing any of the rich, satisfying taste.

This recipe is perfect for meal prepping, using leftover cooked chicken, or just wanting a nutritious and flavorful dinner on the table quickly. Farro, an ancient grain with a nutty flavor and chewy texture, adds a wonderful depth to this soup that will keep you feeling full and satisfied. This soup is a complete meal in a bowl, full of veggies, protein, and good carbohydrates.

Why You’ll Love This Instant Pot Chicken and Farro Soup

• Quick and Easy: The Instant Pot significantly cuts down the cooking time compared to stovetop methods.
• Healthy and Nutritious: Packed with lean protein, fiber-rich farro, and plenty of vegetables.
• Flavorful: The combination of herbs, spices, and chicken broth creates a deeply satisfying flavor profile.
• Versatile: Easily customizable with your favorite vegetables or spices. You can also use leftover rotisserie chicken to save even more time.
• Meal Prep Friendly: This soup stores well in the refrigerator or freezer, making it perfect for meal prepping.

Ingredients You’ll Need

Here’s what you’ll need to create this delicious soup:

• Chicken: About 1.5 pounds of boneless, skinless chicken breasts or thighs (or leftover cooked chicken, shredded). Using bone-in chicken will also add incredible flavour, however, will require an additional step to shred the chicken once cooked
• Farro: 1 cup of pearled farro (pearled farro cooks faster than semi-pearled or whole farro).
• Aromatics: 1 large yellow onion, 2 carrots, and 2 celery stalks, all diced. These form the flavor base of the soup.
• Garlic: 3-4 cloves of garlic, minced.
• Chicken Broth: 8 cups of low-sodium chicken broth. Using high-quality broth makes a big difference in the overall flavor.
• Olive Oil: 2 tablespoons of olive oil for sautéing the vegetables.
• Dried Herbs: 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1/2 teaspoon of dried oregano. These herbs add depth and warmth to the soup.
• Bay Leaf: 1 bay leaf for added flavor (remember to remove it before serving).
• Salt and Pepper: To taste.
• Optional Add-ins: 1 cup of chopped kale or spinach, a squeeze of lemon juice, a sprinkle of fresh parsley or dill.

Equipment Needed

• Instant Pot: A 6-quart or larger Instant Pot is recommended.
• Cutting Board and Knife: For chopping the vegetables.
• Measuring Cups and Spoons: For accurate ingredient measurement.
• Wooden Spoon or Spatula: For stirring the soup.

Step-by-Step Instructions

Follow these simple steps to make your own Instant Pot Chicken and Farro Soup:

Step 1: Sauté the Aromatics

1. Turn on your Instant Pot and select the “Sauté” function.
2. Add the olive oil to the pot. Once the oil is heated, add the diced onion, carrots, and celery.
3. Sauté the vegetables for about 5-7 minutes, or until they begin to soften and the onion becomes translucent. Stir occasionally to prevent burning.
4. Add the minced garlic and sauté for another minute, until fragrant. Be careful not to burn the garlic.

Step 2: Add Remaining Ingredients

1. Add the chicken broth to the Instant Pot.
2. Add the farro, dried thyme, dried rosemary, dried oregano, bay leaf, salt, and pepper.
3. If using raw chicken breasts or thighs, place them directly into the pot. If using pre-cooked shredded chicken, add it in the last few minutes of cooking (see instructions below).

Step 3: Pressure Cook

1. Close the Instant Pot lid and make sure the pressure valve is set to the “Sealing” position.
2. Select the “Manual” or “Pressure Cook” function and set the cooking time to 15 minutes for raw chicken breasts and 10 minutes for raw chicken thighs.
3. The Instant Pot will take some time to come to pressure before the cooking time starts.

Step 4: Natural Pressure Release (NPR)

1. Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. This means you do nothing and let the pressure slowly release on its own.
2. After 10 minutes, carefully release any remaining pressure by moving the pressure valve to the “Venting” position. Be careful of the steam!
3. Safety Note: Always use caution when releasing pressure from the Instant Pot. Keep your face and hands away from the steam valve.

Step 5: Shred the Chicken (If Using Raw Chicken)

1. If you used raw chicken, carefully remove the chicken from the Instant Pot using tongs or a slotted spoon.
2. Place the chicken on a cutting board and shred it using two forks.
3. Return the shredded chicken to the Instant Pot.

Step 6: Add Optional Ingredients and Simmer (If Needed)

1. If you’re adding kale or spinach, stir it into the soup now.
2. Turn the Instant Pot back to the “Sauté” function and simmer the soup for a few minutes, until the greens are wilted. This step is optional but helps to incorporate the flavors.
3. If you are using pre-cooked shredded chicken, add it in this step and simmer until heated through.

Step 7: Season and Serve

1. Taste the soup and adjust the seasoning with salt and pepper as needed.
2. If desired, stir in a squeeze of lemon juice for brightness.
3. Serve the soup hot, garnished with fresh parsley or dill, if desired.

Tips and Variations

• Use Leftover Rotisserie Chicken: This is a great way to save time. Simply shred the rotisserie chicken and add it to the soup in the last few minutes of cooking to heat it through.
• Add Different Vegetables: Feel free to add other vegetables like diced zucchini, bell peppers, or green beans.
• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
• Make it Vegetarian: Omit the chicken and use vegetable broth instead of chicken broth for a vegetarian version. You can also add a can of drained and rinsed chickpeas or white beans for added protein.
• Thicken the Soup: If you prefer a thicker soup, you can mash some of the farro against the side of the pot with a spoon, or mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the soup while it’s simmering.
• Use Different Herbs: Experiment with different herbs like sage, marjoram, or savory.
• Toast the Farro: Toasting the farro in a dry pan before adding it to the soup can enhance its nutty flavor.
• Add a touch of acidity: a splash of apple cider vinegar or balsamic vinegar right before serving will brighten the flavour of the soup

Serving Suggestions

This Instant Pot Chicken and Farro Soup is delicious on its own, but here are a few serving suggestions to make it even more special:

• Serve with crusty bread: A slice of crusty bread is perfect for dipping into the flavorful broth.
• Top with a dollop of Greek yogurt or sour cream: This adds a creamy tanginess that complements the soup beautifully.
• Sprinkle with Parmesan cheese: A sprinkle of grated Parmesan cheese adds a salty, savory flavor.
• Serve with a side salad: A simple green salad or a chopped salad provides a refreshing contrast to the warm soup.

Storage Instructions

• Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, freeze the soup in freezer-safe containers for up to 2-3 months. Thaw the soup in the refrigerator overnight before reheating.

Reheating Instructions

• Stovetop: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through.
• Microwave: Reheat the soup in a microwave-safe bowl for 1-2 minutes, or until heated through. Stir halfway through to ensure even heating.

Nutritional Information (Approximate)

The nutritional information will vary depending on the specific ingredients used. However, a typical serving of this Instant Pot Chicken and Farro Soup is approximately:

• Calories: 300-400
• Protein: 25-35g
• Fat: 10-15g
• Carbohydrates: 30-40g
• Fiber: 5-7g

Recipe Card

Instant Pot Chicken and Farro Soup

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 6-8

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts or thighs (or cooked shredded chicken)
• 1 cup pearled farro
• 1 large yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3-4 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Optional: 1 cup chopped kale or spinach, lemon juice, fresh parsley or dill

Instructions:

1. Turn on Instant Pot to “Sauté”. Add olive oil, then onion, carrots, and celery. Sauté 5-7 minutes until softened. Add garlic and sauté 1 minute more.
2. Add chicken broth, farro, thyme, rosemary, oregano, bay leaf, salt, and pepper.
3. If using raw chicken, place in pot. Close lid, set valve to “Sealing”. Cook on “Manual”/”Pressure Cook” for 15 minutes (breasts) or 10 minutes (thighs).
4. Let pressure release naturally for 10 minutes, then manually release remaining pressure.
5. If using raw chicken, remove, shred, and return to pot.
6. Optional: Add kale/spinach, simmer until wilted. If using pre-cooked chicken add and heat through
7. Season to taste. Serve hot, garnished with parsley or dill.

Enjoy this delicious and easy Instant Pot Chicken and Farro Soup!

Conclusion

This Instant Pot Chicken and Farro Soup is a delicious, healthy, and convenient meal that’s perfect for busy weeknights or cozy weekends. The Instant Pot makes it incredibly easy to prepare, and the flavorful combination of chicken, farro, and vegetables is sure to satisfy. Give this recipe a try and enjoy a warm, comforting bowl of goodness!