Name: Instant Pot Farro and Leek Soup
Total time: 1 h
Ingredients: 1 cup whole farro; 1 tablespoon extra-virgin olive oil , plus extra for drizzling; 3 ounces pancetta , chopped fine; 1 pound leeks , ends trimmed, chopped, and washed thoroughly; 2 carrots , peeled and chopped; 1 celery rib , chopped; 8 cups chicken broth , plus extra as needed; ½ cup minced fresh parsley; Grated Parmesan cheese

Why This Recipe Works

We were intrigued by classic minestra di farro, a hearty soup in which farro's nuttiness shines. Coarsely ground farro is the traditional choice, but since whole farro is easier to find stateside, we were happy to discover that it's a cinch to grind your own; six pulses in a blender cracked a portion of the grains, freeing just enough starch to give our soup rich body. We used readily accessible pancetta to deliver a meaty boost. A full pound of leeks gave this soup a uniquely pungent sweetness (rounded out by carrots and celery), and we loved that our Instant Pot softened even the dark green parts of the leeks in the short time it took the farro to cook through. A sprinkling of parsley and some freshly grated Parmesan finished this humble soup.

Before You Begin

Do not use quick-cooking, presteamed, or pearled farro (read the ingredient list on the package to determine this) in this recipe. Bacon can be used in place of the pancetta.

Instructions

Pulse farro in blender until about half of grains are broken into smaller pieces, about 6 pulses; set aside.

Using highest sauté function, heat oil in Instant Pot until shimmering. Add pancetta and cook until lightly browned, 3 to 5 minutes. Stir in leeks, carrots, and celery and cook until softened, about 5 minutes. Stir in broth, scraping up any browned bits, then stir in farro.

Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 8 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Adjust consistency with extra hot broth as needed. Stir in parsley and season with salt and pepper to taste. Drizzle individual portions with extra oil and top with Parmesan before serving.