Breakfast Farro with Cardamom and Dried Apricots


  • 2 tbsp salted butter
  • 1 1/2 cups pearled farro
  • 1 tsp ground cardamom
  • 1/2 cup dried apricots
  • 1/2 tsp kosher salt Honey
  • yogurt
  • START: On a 6-quart Instant Pot, select . Add the butter and let melt. Add the farro and cardamom, then cook, stirring occasionally, until fragrant and toasted, about 3 minutes. Stir in 3 1/2 cups water, the apricots and salt, then distribute in an even layer.
  • Fast: Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 12 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
  • FINISH: Stir the mixture well, then re-cover without locking the lid in place. Let stand for 10 minutes. Stir vigorously until thick and creamy, about 30 seconds. Serve with honey and yogurt.
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