Instant Pot Chicken and Farro Soup
This chicken and farro Instant Pot soup is a great meal and made with just a few pantry staples. The farro will retain some bite when cooked.
avocado oil
2
tablespoons
sliced carrots (3/4-inch pieces)
2
cups 
sliced celery with leaves
1
cup
leek, halved lengthwise and sliced
1
medium
minced garlic
1 ½
teaspoons
tomato paste
2
tablespoons
ground thyme
1
teaspoon
dried oregano
1
teaspoon
dried parsley
1
teaspoon
salt
1
teaspoon
ground black pepper
½
teaspoon
low-sodium chicken broth
5
cups
farro, rinsed
1
cup
skinless, boneless chicken breasts, trimmed
1
pound
 Turn on a multi-functional pressure cooker (such as Instant Pot), add oil, and select the Sauté function. 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, then stir in farro. Push chicken breasts down into the liquid. Close and lock the lid.
  Select high pressure according to the manufacturer's instructions; set the timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  Release pressure using the natural-release method according to the manufacturer's instructions for 10 minutes. Release the remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
  Transfer chicken to a clean work surface and roughly chop; return to the pot and stir. Season to taste with salt.
