Ingredients
2 tablespoons olive oil
1 shallot or half an onion, finely chopped
2-inches ginger, peeled and finely chopped or thinly sliced
2 stalks celery, finely chopped or thinly sliced
6 cups vegetable (or chicken) broth
½ cup pearled or semi-pearled farro, rinsed
1 can chickpeas, drained
¾ teaspoon coriander
½ teaspoon salt
1 cup frozen kale or fresh kale leaves torn into small pieces
2 tablespoons lemon juice
Black pepper or red pepper flakes (to taste)
Directions
1
Press the Saute button on the Instant Pot. Warm the olive oil and then add the shallot, ginger and celery. Saute for 3 to 5 minutes, until soft.
2
Add the broth, farro, chickpeas, coriander and salt.
3
Turn off the saute function. Secure the lid, making sure the steam release valve is in the "sealed" position.
4
Program the Instant Pot to cook on High Pressure for 12 minutes. The IP will take about 10 minute to reach pressure before the cooking time starts.
5
When the cooking time is done, you can release the pressure at any time. Releasing the pressure instantly* will make the farro slightly firmer. Letting the IP slowly release pressure naturally will make the farro slightly softer. *If you release the pressure instantly, lay a dish towel over the steam release valve before releasing the pressure, to prevent liquid from splattering out.
6
Remove the lid. Stir in kale and lemon juice. Add salt and pepper to taste.