This creamy and comforting risotto comes together in no time using your Instant Pot®, making it perfect for busy weeknights. Packed with hearty farro and simple ingredients, it’s a delicious twist on a classic favorite.
Start by turning on your Instant Pot and setting it to the sauté mode. Melt the butter, then add the farro and give it a good stir. Let it cook for about 2 minutes so the farro gets a little toasted. Next, pour in the chicken stock and stir everything together.
Switch the pot to manual high pressure, close and lock the lid, then set the timer for 10 minutes. It will take about 10 to 15 minutes for the pressure to build up before the cooking starts. Once the timer goes off, carefully release the pressure using the quick-release method.
When it's safe to open the lid, add the cream, mozzarella, Parmesan, and a sprinkle of Greek seasoning. Stir everything until the cheese melts and the risotto is creamy and delicious. Serve warm and enjoy!
- Rinse the farro before cooking to remove any dust and improve texture.
- Use low-sodium broth to control the saltiness of the dish.
- Allow the Instant Pot to naturally release pressure for a few minutes to keep the farro tender.
This dish is a wonderful way to enjoy creamy risotto without the constant stirring. Using farro adds a nutty flavor and chewy texture that makes the meal feel hearty and satisfying. Plus, the Instant Pot cuts down cooking time, making it perfect for busy weeknights.
Serve this dish with a sprinkle of fresh Parmesan cheese and chopped herbs like parsley or basil. It pairs well with roasted vegetables or a simple green salad. For added protein, top with grilled chicken or sautéed mushrooms.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the texture. This risotto also freezes well—defrost overnight in the fridge before reheating.
