Ingredients
6
6 servings
- •2 tablespoons avocado oil
- •2 cups carrots that have been sliced lengthwise and cut into 3/4-inch slices
- •1 cup sliced celery with leaves
- •1 medium leek, halved lengthwise and sliced
- •1 ½ teaspoons minced garlic
- •2 tablespoons tomato paste
- •1 teaspoon ground thyme
- •1 teaspoon dried oregano
- •1 teaspoon dried parsley
- •1 teaspoon salt
- •½ teaspoon ground black pepper
- •5 cups low-sodium chicken broth
- •1 cup farro, rinsed
- •1 pound skinless, boneless chicken breasts, trimmed
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the hot pot and add carrots, celery, and leek. Cook, stirring frequently, until vegetables start to soften, 3 to 4 minutes. Add garlic and cook until just fragrant, about 30 seconds. Add tomato paste and cook for 1 minute. Stir in thyme, oregano, parsley, salt, and pepper. Pour broth into the pot, add farro, and stir. Push chicken breasts down into the liquid. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a clean work surface and roughly chop; return to the pot and stir. Taste and adjust salt. Serve.
Nutritional Facts
Per 6 servings
- Calories: 279
- Carbohydrate: 32g
- Fat: 8g
- Fiber: 2g
- Protein: 23g
- Sugar: 4g
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