Instant Pot Scarlet Farro Salad | Food Under Pressure
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.
- 1/2 cup canola or vegetable oil
- 1/4 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 3/4 cup sugar
- 1 tsp vanilla extract
- 3 over-ripened bananas lightly mashed
- 1/4 cup milk
- 2 extra large eggs
- 2 1/4 cups flour properly measured
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 cups water for bottom of pressure cooker
Grease and flour bundt pan - I use cooking spray and a couple T flour to evenly coat the inside of bundt pan to ensure cake does not stick
In medium sized mixing bowl, whisk all dry ingredients (properly measured flour, salt, cinnamon, baking soda, baking powder). Set aside.
In large mixing bowl, using electric mixer, blend oil, butter, sugars and vanilla until very well combined, about 45 seconds on medium speed. Scrape all sides and bottom of mixing bowl.
Add both eggs, blend until just combined, about 10-15 seconds on medium speed.
Add milk and banana; mix until combined, about 20-30 seconds on medium speed. Scrape all sides of mixing bowl
Add dry ingredients, and mix on low speed until just combined, perhaps 20 seconds.
DO NOT OVER-MIX!
Add optional mix-in, if desired.
Optional Mix-ins (1/2 cup of mix in of your choice): cinnamon chips, chocolate chips, walnuts, pecans, shredded coconut
Mix very lightly to avoid over-mixing batter.
Pour batter into greased and floured bundt pan
Cover bundt pan with foil
Add water to pressure cooker insert. Place bundt pan over water in Instant Pot on trivet using trivet handles, or create a foil sling.
Close lid and close vent knob, then set cook time to 47 minutes on High Pressure.
When cook time has completed, allow pressure cooker to naturally release pressure for 5 minutes, then release remaining pressure and remove lid.
Remove foil and allow Banana Bread Cake to cool for about an hour.
Serve as desired, with icing or powdered sugar or plain - it is incredibly delicious as is!
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!