Patching together numerous other lentil ham bone soup recipes, I originally referred to this as my “experimental lentil” soup. For the past ten years, I have made it each fall. There is only one recipe posted here, but I don’t recall the last time I made such a small quantity. For lunches, it works well frozen in individual portions.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 3 cups |
Ingredients
- 2 ½ cups water
- 1 cup farro
- ½ teaspoon salt
Instructions
- Combine water, farro, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure naturally according to manufacturer’s instructions for 10 minutes. Release remaining pressure through the vent. Unlock and remove the lid. Drain any excess liquid that was not absorbed.
Reviews
This turned out perfectly. I used pearled farro and it was cooked through with just enough chew. Great staple recipe for cooking up some farro for all kinds of sweet/savory/hot/cold, etc. applications thereafter.
Easy and delicious. I used vegetable broth instead of water for a little extra flavor.