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Instant Pot Farro Risotto with parmesan and kale in a shallow grey bowl

Instant Pot Farro Risotto with Mushrooms and Toasted Pecans

The Instant Pot makes quick work of farro risotto, but the dish can be easily accomplished on the stove as well. Use a large dutch oven or heavy pot with a lid. Follow the same instructions as the Instant Pot version, sautéing everything over medium-high heat. Once you add the broth, bring it to a simmer, cover with a lid, and simmer until the farro is tender. Stir occasionally and add more broth (or water) if the liquid evaporates. The time can vary, but figure roughly 25 minutes of simmering. Remove from heat, add the kale, stir, and cover until the greens are tender.
Course Dinner
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Additional time for heating the IP and natural release 20 minutes
Total Time 40 minutes
Servings 4 to 5 servings
Calories 458 kcal
Author Katie Morford


  • 1 cup pecan halves
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow onion, diced
  • 3/4 pound cremini or white mushrooms, sliced
  • ½ cup dry white wine (substitute low-sodium vegetable broth, if preferred)
  • 2 sprigs thyme
  • 1 ½ cups farro
  • 3 to 4 cups low-sodium vegetable broth
  • 1 teaspoon kosher salt, plus more to taste as needed
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups stemmed, chopped hearty greens, such as kale, collards, or chard
  • 1 small chunk Pecorino or Parmesan cheese to grate over the top


  1. If you want to toast the pecans, set the Instant Pot to the “Saute” setting. Once it’s hot, add the pecans and toast, stirring occasionally until fragrant and nicely browned (5 minutes). Transfer to a cutting board, let cool, and chop. Alternatively, roast them in a 350 F oven or toaster oven for about 10 minutes.
  2. Return the Instant Pot to the “Sauté” setting. When the pot is warm, heat the olive oil and add the onion. Sauté until tender and translucent, 5 minutes. Add the mushrooms and sauté until slightly soft, 2 minutes. Add the wine, farro, and thyme, stir, and leave to simmer until most of the liquid has absorbed, stirring occasionally, 4 minutes. Press “Cancel”.
  3. Add 3 cups of broth, salt, and pepper and secure the lid on the Instant Pot. Set to “Manual” on High for 10 minutes. After 10 minutes, allow a natural release for 10 minutes. Open the vent to release any remaining steam. Remove the lid, stir in the greens, return the lid, and leave it for 4 minutes so the greens wilt.
  4. Lift the lid and stir the risotto. The risotto should be tender and just a bit brothy. Add more broth, if needed and know that the farro will continue to absorb liquid as it sits. Taste and add more salt and pepper if desired.
  5. Spoon into serving bowls and divide the pecans over the top. Grate a generous shower of Pecorino over the top and serve.