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Quick Chicken and Bean Stew
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
4 servings
|
Ingredients
- 2 tbsp olive oil divided
- 1 onion chopped
- 12 ounces cremini mushrooms stems trimmed and quartered
- 1 tsp salt
- 1/4 tsp black pepper
- 2 cloves garlic minced
- 1 cup uncooked pearled farro
- 1 sprig fresh thyme
- 1 1/2 cups vegetable or chicken broth
- 5-6 ounces baby spinach 1 package
- 1/2 cup grated parmesan cheese
Ingredients
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Instructions
- Press Sauté; heat
1 tablespoon oil in Instant Pot®. Add onion; cook and stir 5 minutes or until translucent. Add remaining1 tablespoon oil , mushrooms, salt and pepper; cook about 8 minutes or until mushrooms have released their liquid and are browned, stirring occasionally. Add garlic; cook and stir 1 minute. Add farro and thyme; cook and stir 1 minute. Add broth; mix well. - Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 10 minutes.
- When cooking is complete, use natural release for 10 minutes, then release remaining pressure. Remove and discard thyme sprig.
- Stir in spinach and cheese until spinach is wilted.
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This was delicious and flawless. Substituted Farro with Risotto and it came out perfect!
Pretty easy. Swapped in risotto instead like the other reviewer. It turned out perfectly cooked. Delicious
This is a recipe that I will make again. It is so creamy and delicious.
Fantastic! I used Arborio rice instead and it was perfect.
I will make this again for sure. Great taste and texture. Very easy to hop it up and customize. No stirring!
This was so delicious! Easy and filling could be dinner by itself. I substituted the farro with arborio rice and it worked out great
Excellent recipe! I’d been looking for a farro risotto recipe for a long time, and when I ran across this link on Twitter, it was kismet. Easy, delicious, and was a meal in itself. This is a keeper and going into my regular rotation. Two thumbs up!
This was my first instant pot attempt/fail. Having never cooked with Farro before, the only kind I could find was ‘Farro’, so I assumed it might be the same as ‘pearled farro’. It is not, it was still hard after cooking. So, it does need to be ‘pearled’ farro. I found there to be too much salt so will cut back next time, but the overall taste was delicious. I’ll definitely try making it again!
This was very good, and easy to make. I read that pearled barley can be a substitute in any farro recipe. I was anxious to try the farro, but there was none available to me. So I opted for the pearled barley. I want to try it again with farro, but was delicious with barley
I just have Farro. Would it work if I soaked it over night?
Read?
Can you freeze this?
Tasty. A bit salty. Added two minutes since I was using whole grain and it worked. Didn’t have a sprig of thyme so used 1/2 tsp dried but put it in with the garlic. I’m very new at cooking. I read online that dried herbs need to be added earlier than fresh. Please correct me if I’m wrong.
Looks like it’s not a good idea to freeze but it keeps in the fridge 5 days (3 if meat is in it).
Substitute brown rice for ferro by pressure cooking for 25 minutes.
I used Farro Perlato from Italy. Upped the amount of liquid to 2-1/2 cups. Use broth from dried gourmet mushroom mix along with cremini mushrooms to equal 12 oz. Upped the cheese to 1 cup and because it was the only thing that had salt needed 1 tsp of salt and extra pepper at the end. Came out perfect. Let sit on warm until ready to serve.
This recipe is amazing! I used whole farro and it still came out perfectly! Instead of using 1 tsp of salt, I only used 1/2 tsp. It depends on how much salt is in the chicken broth you use. I also skipped the spinach. Also, instead of fresh thyme, I used a big pinch of dried thyme. Came out very yummy, and have made this several times already. This recipe is a masterpiece!
Delicous!