The perfect make-ahead Instant Pot Farro Salad with baby beets and snap peas. It's so simple to make pressure cooker farro and the results are perfect every time.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Side Dish
Cuisine: American
Keyword: farro salad, grain salad, salad for party
Rinse the farro in a metal sieve. Place farro and water/broth in the Instant Pot. Press "Manual" and set time for 9 minutes. When cooking time is up, allow it to rest for at least 10 minutes before releasing the pressure. There will likely extra water/broth; pour that off. Farro will be very chewy.
While farro is cooking, heat a skillet over medium heat. Add a tiny drizzle of oil and add the snap peas. Allow them to cook and blister a bit for around 7 minutes, stirring occasionally.
In a mixing bowl, add the olive oil, vinegar, Dijon, and garlic. Whisk to combine. Add cooked farro, beets, and snap peas. Stir to coat. Salt and pepper to taste. Serve warm or cold.
Notes
If you do not have an Instant Pot, cook farro with water/broth covered on medium heat for 30-35 minutes.