Turn instant pot on sauté mode. Add coconut oil and let it melt
Add farro and stir to coat in coconut oil for about 1-2 minutes.
Next add the butternut squash, water and season with salt and pepper. Give it a stir
Place trivet with egg holder on top of the farro/ squash. Add five eggs or however many you like.
Turn sauté mode off. Close the lid and turn valve to lock position. Cook on HP for five minutes. When done allow five minutes of NPR, then QPR remaining pressure.
Open the pot and remove egg and trivet. Place eggs in a bowl with cold water
Drain any excess water from the farro. Transfer farro to a serving bowl.
Add the kale and dried cranberries, fold to combine. Season to taste with oil, lemon juice, salt and pepper or any other spices you like, garnish with fresh cilantro or parsley. Top with sliced eggs and serve.