Quinoa, smoky spices, and salsa are used to make incredibly delectable taco “meat” in the Instant Pot®. hot and crunchy after baking. There are only 9 ingredients in this fantastic ground beef alternative.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds boneless, skinless chicken breasts
- 1 ½ tablespoons Italian seasoning, divided
- 1 ½ teaspoons garlic salt, divided
- 2 tablespoons butter
- 1 small onion, chopped
- 8 ounces baby bella mushrooms, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 ½ cups farro
- 1 pinch red pepper flakes
- ½ cup grated Parmigiano-Reggiano cheese (Optional)
- 2 tablespoons grated Parmigiano-Reggiano cheese, or to taste (Optional)
Instructions
- Heat a large oven-safe skillet over medium-high heat. Add olive oil.
- Season chicken breasts with 1 tablespoon Italian seasoning and 1/2 teaspoon garlic salt; place in the hot skillet. Sear until golden but not cooked through, 1 to 2 minutes per side. Remove to a plate.
- Add butter to the skillet. Add onion to melted butter and cook, stirring occasionally, until onions have caramelized, 5 to 6 minutes. Add mushrooms and garlic and cook, stirring, until mushrooms have softened slightly, 3 to 4 minutes. Season with remaining 1 teaspoon garlic salt and 1/2 teaspoon Italian seasoning; stir until fragrant, another 30 seconds.
- Add chicken broth and farro; bring to a boil. Reduce heat to medium-low, add chicken breasts back into the skillet, nestling them into the vegetables. Cover skillet and simmer until farro has absorbed all the broth, 40 to 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Sprinkle 1/2 cup Parmigiano-Reggiano cheese over chicken and vegetables in the skillet.
- Bake in the preheated oven until cheese has melted and is golden brown, 8 to 10 minutes. Serve with remaining cheese, if desired.
Nutrition Facts
| Calories | 395 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 1 g |
| Protein | 34 g |
| Saturated Fat | 5 g |
| Sodium | 1250 mg |
| Sugars | 2 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
We loved this recipe. We trying to follow a cholesterol lowering diet so I made some small modifications for ourselves, but still thought it was delicious all the same. I omitted the butter and just used olive oil. I used garlic powder and added salt to our preference and cut the cheese amount in half. Thank you for this recipe. We will be making this recipe again.
Yum! My picky eater loves this. Only change I made was substituting can of diced, drained tomatoes for mushrooms.
This was an amazing and very flavorful dish! My first time trying Farro, and it was really good! Followed the recipe as written and it was perfect! Definitely will make this again!
Easy and very tasty. This was my introduction to farro, and its going to be a keeper. My wife is a mushroom-hater, so I substituted zucchini, which worked fine. I did cut back 1/4 cup on the farro so that there was a bit of broth left in the skillet to moisten the chicken. The chicken was a bit overcooked, so I suggest delaying adding it to the farro for 15-20 minutes.
Great recipe, especially if you are trying to incorporate different grains into your diet. Except for the mushrooms I followed the recipe exactly as written. My husband hates mushrooms and refuses to eat anything with them (he’s my picky eater) so instead of mushrooms I added a can of diced tomatoes (oregano, basil & garlic flavor). It was delicious topped with the parmigiana cheese. I served the entire meal with a side salad and butter bread. Delicious, will definitely make this again.