Instant Pot Farro Bowl
In this recipe farro and butternut squash are cooked together and stacked above are the hard boiled eggs. Once we open the instant pot it's time to add the kale, dried cranberries and season the dish. This delicious vegetarian farro bowl only takes five minutes to cook!
Servings: 4
Equipment
Ingredients
- 1 cup farro
- 1 tbsp coconut oil or ghee
- 2 cups butternut squash, cubed
- 2 cups water
- 1 pinch salt and pepper, to taste
- 3 cups kale, chopped, oiled and massaged
- 1 cup dried cranberries
- 5 cage-free eggs
- fresh cilantro
- 2 tbsp olive oil
- 1/2 lemon, juiced
Instructions
- 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.