Instant Pot Scarlet Farro Salad is healthy, hearty and delicious!
This is one of those dishes you can prep on a Sunday and snack on all week! I work from home, so I love preparing food on Sunday that I can easily grab and eat.
This Instant Pot Farro Salad features beets! I absolutely love beets! If you think you don’t, try them mixed with the delicious ingredients of this salad and I bet you’ll change your mind.
The Simply Tangy Balsamic Vinaigrette in this salad is EVERYTHING – so many flavors and it brings everything together. Its homemade vinaigrette made SO EASY. Seriously, just add ingredients to a tupperware and shake, or to a bowl and whisk – literally, it takes 2 minutes!
Beautiful, healthy ingredients!
Farro – ever heard of or tasted farro before? If not, literally run to the store right now to buy some. It is so, so good. The texture is somewhere between rice and barley. It cooks in 15 minutes and you can’t mess it up like you can (like I always do) rice.
An essential tool to cooking farro: a wire strainer — the little morsels may fall right through your average plastic strainer.
This grain is not only healthy, but it is delicious, filling and satisfying — and, what I like most about it, it is DIFFERENT! Most people don’t use it, therefore most people are seriously missing OUT! When I cook and eat something like farro, I swear it just speaks to and fills my soul (and my belly!) Beets also speak to my soul – you should allow this recipe to speak to yours!
The varieties can really be endless — You could make a cold salad out of farro just like you can pasta. Today, allow me to introduce the stunningly delicious Instant Pot Scarlet Farro Salad.
Instructions include directions for either rolled oats or steel cut oats - they have different water to oat ratios and different cooking times.
- 1 cup rolled oats for rolled oats
- 2 1/2 cups water or milk for rolled oats
- 1 cup steel cut oats for steel cut oats
- 3 cups water or milk for steel cut oats
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- dash salt
- 1-3 tsp butter or coconut oil based on your preference
- 1-3 tbsp brown sugar based on your preference
- 1-3 tbsp maple syrup based on your preference
- chopped walnuts, pecans, almonds optional as garnish
Add all ingredients directly to Instant Pot stainless steel pot and stir.
Close lid and turn vent knob to “Sealing”
For rolled oats: Press “Manual” on Instant Pot or High Pressure setting on other pressure cooker and use “+/-“ buttons to adjust cook time to 3 minutes.
For steel cut oats: Press “Manual” on Instant Pot or High Pressure setting on other pressure cooker and use “+/-“ buttons to adjust cook time to 12 minutes.
When cook time is complete, allow IP to naturally depressurize (NPR) on “Keep Warm” for 5-10 minutes, then manually release any remaining pressure (QPR) by turning vent knob to “Venting”
Open lid, stir and serve with optional garnish.
Leftovers can be refrigerated and reheated for 3-4 days if needed.
Step by Step Directions
I have fine mesh strainers like these
Prepare Salad ingredients
Instant Pot Scarlet Farro Salad
This healthy, hearty side dish feeds your SOUL… because this is just wholesomely, soulfully good eats!