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.
- 2 tbsp canola or vegetable oil
- 1/4 cup carrots diced
- 1/4 cup red pepper roughly chopped
- 1/2 cup scallions (lighter & white ends only, reserve green ends) diced
- 1 tbsp garlic minced
- 2 tbsp ginger (fresh or jarred) minced
- 2 eggs
- 1 tbsp rice vinegar
- 1 tsp fish sauce
- 1 tbsp sesame oil
- 1-2 tbsp sambal oelek optional
- 1 tsp cilantro (dried, or 1 T fresh)
- 1/2 tsp salt
- 1 tsp black pepper
- 1 lb chicken cooked & shredded
- 1 1/4 cup basmati rice rinsed
- 1 1/4 cup water
- 1/4 cup soy sauce
- 2-3 tbsp lime juice freshly squeezed
- toasted sesame seeds optional for serving
- additional soy sauce optional for serving
- additional Sambal Oelek optional for serving
- scallions (green ends) optional for serving
- lime slices optional for serving
Prepare all ingredients and set aside - this is key to making this as simple as possible!
Turn on Pressure Cooker to browning or sauté setting. For Instant Pot, press “Sauté” button and press “Adjust” to set Sauté to highest setting.
Add oil to pressure cooker pot, then add carrot, pepper, scallions, garlic and ginger and sauté for 2 minutes.
Add egg and sauté an additional 2 minutes.
Add all seasonings, fish sauce, rice vinegar, sesame oil, lime juice, sambal oelek, chicken, rice, soy sauce and water. Stir.
Close lid of Pressure Cooker. Close vent knob. Choose Manual High Pressure setting, and set cook time to 6 minutes.
Once cook time is complete, quickly release pressure (QPR).
Open lid, fluff rice gently.
Serve immediately with optional garnishes.
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!