Best 4 Instant Pot Chicken Stew With Farro Recipes

Indulge in a hearty and wholesome Instant Pot Chicken Stew with Farro, a delightful dish that combines tender chicken, wholesome farro, and an array of flavorful vegetables in a rich and savory broth. This one-pot wonder is not only convenient to make but also packed with nutrients and bursting with rustic charm.

This recipe features juicy chicken thighs or breasts browned to perfection in the Instant Pot, releasing their delectable flavors into the cooking liquid. Farro, an ancient grain known for its nutty taste and chewy texture, adds a hearty and satisfying element to the stew. A vibrant mix of vegetables, including carrots, celery, onions, and garlic, provides a colorful and nutritious base.

Enhanced with a blend of aromatic herbs and spices, the broth in this stew is a symphony of flavors. A touch of white wine deglazes the pot, adding a subtle depth of flavor. The stew is then simmered until the chicken is fall-off-the-bone tender and the farro is perfectly cooked, absorbing all the delicious broth.

Serve this comforting Instant Pot Chicken Stew with Farro accompanied by a crusty bread or a side of steamed rice to soak up the flavorful broth. This versatile dish is perfect for a cozy weeknight dinner or a special occasion gathering. With its ease of preparation and irresistible taste, it's sure to become a family favorite.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT® CHICKEN AND FARRO SOUP

Instant Pot® Chicken and Farro Soup image

Chicken, farro, and a few pantry staples makes this a great meal. The farro will retain some bite when cooked.

Provided by Bren

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons avocado oil
2 cups carrots that have been sliced lengthwise and cut into 3/4-inch slices
1 cup sliced celery with leaves
1 medium leek, halved lengthwise and sliced
1 ½ teaspoons minced garlic
2 tablespoons tomato paste
1 teaspoon ground thyme
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon salt
½ teaspoon ground black pepper
5 cups low-sodium chicken broth
1 cup farro, rinsed
1 pound skinless, boneless chicken breasts, trimmed

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the hot pot and add carrots, celery, and leek. Cook, stirring frequently, until vegetables start to soften, 3 to 4 minutes. Add garlic and cook until just fragrant, about 30 seconds. Add tomato paste and cook for 1 minute. Stir in thyme, oregano, parsley, salt, and pepper. Pour broth into the pot, add farro, and stir. Push chicken breasts down into the liquid. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a clean work surface and roughly chop; return to the pot and stir. Taste and adjust salt. Serve.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 32 g, Cholesterol 46.4 mg, Fat 7.9 g, Fiber 2.3 g, Protein 22.9 g, SaturatedFat 1.4 g, Sodium 613.6 mg, Sugar 4.4 g

INSTANT POT CHICKEN STEW WITH FARRO

Instant Pot Chicken Stew with Farro image

Dig into this Instant Pot Chicken Stew with Farro for a dose of whole grains and lean protein. Stovetop instructions included. 336 calories and 4 Weight Watchers Freestyle SP

Provided by Dara Michalski | Cookin' Canuck

Categories Entrees

Time 52m

Number Of Ingredients 15

Ingredients

2 teaspoons olive oil
1 onion (chopped)
3 carrots (cut into thin half-circles)
2 large celery stalks (diced)
4 garlic cloves (minced)
1 ½ teaspoons dried thyme
1 ½ teaspoons dried oregano
3 tablespoons tomato paste
5 ½ cups low sodium chicken broth
1 ½ pounds boneless skinless chicken breasts
1 cup dry farro
½ teaspoon salt
½ teaspoon ground pepper
¼ cup minced flat leaf parsley
salt and pepper (to taste)

Steps:

Set the Instant Pot to Saute mode. Heat the olive oil, then add the onion, carrots and celery. Saute the vegetables, stirring occasionally, until starting to soften, 3 to 4 minutes.
Add the garlic, thyme, oregano and tomato paste. Cook, stirring constantly, for 1 minute.
Pour in the chicken broth and stir to combine.
Add the chicken breasts, farro, salt and pepper to the Instant Pot.
Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Set the time to 12 minutes. It will take the Instant Pot about 15 minutes to reach pressure.
Once the time is expired, use natural release for 10 minutes, then quick release.
Transfer the chicken breasts to a cutting board, shred with 2 forks, then transfer back to the Instant Pot. Stir in the parsley and season with salt and pepper to taste. Serve.
Cut the chicken breasts into bite-sized pieces. Heat a large saucepan over medium-heat. Lightly coat with cooking spray. Add the chicken and cook until the chicken is cooked through, about 5 minutes. Transfer the chicken to a plate and keep warm.
Heat the olive oil in the saucepan. Add the onion, carrots and celery. Cook, stirring occasionally, until the vegetables soften, about 4 minutes.
Add the garlic, thyme, oregano, tomato paste, salt and pepper. Cook for 1 minute.
Stir in the farro and chicken broth. Bring to a boil, then reduce the heat to medium-low, cover and simmer until the farro is tender, about 30 minutes. Stir in the chicken and parsley. Serve.

Nutrition Facts : ServingSize 1.66 Cups, Calories 335.7 kcal, Carbohydrate 33.6 g, Protein 32.8 g, Fat 6.7 g, SaturatedFat 1.7 g, Cholesterol 65 mg, Sodium 402.2 mg, Fiber 3.8 g, Sugar 3.5 g

INSTANT POT® CREAMY CHICKEN STEW

Instant Pot® Creamy Chicken Stew image

A creamy chicken stew that is perfect for when you are craving comfort food.

Provided by My Hot Southern Mess

Time 1h25m

Yield 6

Number Of Ingredients 18

Ingredients

2 tablespoons salted butter
2 pounds boneless, skinless chicken thighs, or more to taste
3 medium carrots, sliced
1 medium onion, diced
2 stalks celery, chopped
4 cloves garlic, minced
2 cups chicken broth, divided
4 cups diced potatoes
2 tablespoons gluten-free all-purpose flour
1 tablespoon Worcestershire sauce
2 large bay leaves
1 teaspoon poultry seasoning
1 teaspoon dried thyme leaves
1 teaspoon freshly ground black pepper
½ teaspoon dried rosemary
½ teaspoon salt
1 cup heavy cream
½ cup frozen peas

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. Add chicken thighs to melted butter and sear, 4 to 5 minutes per side. Remove chicken and set aside.
Add carrots, onion, and celery; cook until onions begin to soften, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Add 1/2 cup chicken broth and stir to deglaze the pot.
Add chicken thighs back to the pot along with remaining chicken broth, potatoes, flour, Worcestershire sauce, bay leaves, poultry seasoning, thyme, pepper, rosemary, and salt. Stir together, then close and lock the lid.
Switch to high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Remove chicken and shred or cut into bite-sized pieces. Return to the pot. Remove and discard bay leaves.
Set cooker to Saute. Add heavy cream and bring to a boil. Add frozen peas to boiling stew and cook, stirring as needed, until heated through, about 5 minutes.

Nutrition Facts : Calories 503.2 calories, Carbohydrate 30.3 g, Cholesterol 157.7 mg, Fat 29.1 g, Fiber 4.7 g, Protein 30.4 g, SaturatedFat 14.4 g, Sodium 781.3 mg, Sugar 4.8 g

INSTANT POT CHICKEN STEW WITH FARRO

Instant Pot Chicken Stew with Farro image

Categories Chicken

Number Of Ingredients 12

Ingredients

2 tsp, olive oil
1 onion chopped
3 carrots cut into circles
2 large celery stalks, diced
4 minced garlic cloves
1 1/2 tsp, each dried thyme and oregano
3 tbsp, tomato paste
5 1/2 c, chicken bro
1 1/2 lb, boneless skinless chicken breast
1 c, dry farro
1/2 tsp each salt and pepper
1/4 c, minced flat parsley

Steps:

Saute onion, celery and carrots in oil x 3-4 min
Add garlic, thyme, oregano and tomato paste. Stir x 1 min. Add in broth and stir
add chicken breasts, farro, salt and pepper. Cook x 12 min on high pressure. Use natural release x 10 min
remove chicken breasts and shred with 2 forks. Return to stew. Stir in parsley and season with salt and pepper to taste.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your stew. Look for organic, free-range chicken and fresh vegetables.
Brown the chicken before cooking: This will help to develop the flavor of the chicken and prevent it from becoming dry.
Use a variety of vegetables: This will add flavor, color, and nutrients to your stew. Some good choices include carrots, celery, onions, potatoes, and peas.
Season the stew well: Use a variety of herbs and spices to flavor the stew. Some good choices include salt, pepper, garlic powder, onion powder, and thyme.
Cook the stew on low heat for a long time: This will allow the flavors to meld and the chicken to become tender.
Serve the stew with crusty bread or rice: This will help to soak up the delicious broth.

Conclusion:

Instant Pot Chicken Stew with Farro is a hearty, flavorful, and easy-to-make meal that is perfect for a weeknight dinner. With a few simple ingredients and a little time, you can have a delicious and nutritious stew that the whole family will enjoy.