Ingredients
2 tbsp avocado oil
300 g carrots, sliced lengthwise and cut into 2 cm slices
150 g sliced celery with leaves
1 medium leek, halved lengthwise and sliced
1.5 tsp minced garlic
2 tbsp tomato paste
1 tsp ground thyme
1 tsp dried oregano
1 tsp dried parsley
1 tsp salt
0.5 tsp ground black pepper
1.2 L low-sodium chicken broth
180 g farro, rinsed
450 g skinless, boneless chicken breasts, trimmed
Directions
Step 1
Start by turning on a multi-functional pressure cooker (such as Instant Pot) and selecting the Sauté function. Add oil and cook carrots, celery, and leek, stirring frequently, until the vegetables start to soften (about 3-4 minutes). Add garlic and cook until fragrant (about 30 seconds). Stir in tomato paste and cook for 1 minute. Add thyme, oregano, parsley, salt, and pepper. Pour broth into the pot, then stir in farro. Push chicken breasts down into the liquid. Close and lock the lid.
Step 2
Select high pressure according to the manufacturer's instructions and set the timer for 12 minutes. Allow 10-15 minutes for pressure to build.
Step 3
Release pressure using the natural-release method according to the manufacturer's instructions for 10 minutes. Then carefully release the remaining pressure using the quick-release method (about 5 minutes). Unlock and remove the lid.
Step 4
Transfer the chicken to a clean work surface and roughly chop. Return it to the pot and stir. Season to taste with salt.