Instant Pot Breakfast Farro
On a cold morning, enjoy this on its own, or spooned over yogurt and topped with seasonal fruit like pomegranate seeds or pear slices. I promise you’ll be fueled and energized as you conquer your day!
Ingredients
- 1 C Farro can substitute barley
- 3 C Water
- 1/4 C Maple syrup or honey
- 1/2-1 tsp Rose water optional, to taste
- 1 tsp Ground anise or fennel seeds
- 3/4 tsp Ground cinnamon
- 1/8 tsp Freshly grated nutmeg
- 1/2 C Raisins or other chopped dried fruit of choice
- 1/3 C Chopped walnuts, almonds, hazelnuts, or a mixture for garnish
- 2 C Plain low-fat yogurt optional
- Pomegranates or other seasonal fruit for garnish optional
Instructions
- To the pressure cooker or Instant Pot, combine farro, water, maple syrup/honey, rose water (if using), anise or fennel seeds, cinnamon, nutmeg and raisins/dried fruit. Stir to combine. Cook on high for 25 minutes. Quick release the pressure when done cooking.
- Serve on its own or spoon about ⅓ cup yogurt into bowls and top with farro. Add a handful of chopped nuts and pomegranate seeds or other fruit, if desired.
Slow Cooker:
- Add all ingredients to slow cooker, cook on low for 6-8 hours.
Notes
Recipe Adapted from NY Times Cooking