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A healthy and delicious salad is just what the doctored ordered. This fall salad is filled with fresh veggies and farro made in the Instant Pot. Grab the recipe for our Mixed Veggie Farro Salad below using Bobb's Red Mill farro. 
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5 from 1 vote

Mixed Veggie Farro Salad Made In The Instant Pot

Author: This Worthey Life

Ingredients

  • Ingredients:
  • 2 cups Bob's Red Mill Farro
  • 4 cups of water or broth
  • 2 tablespoons lemon zest
  • 2 tablespoons of fresh lemon juice
  • 1 medium red onion chopped
  • 2 medium Mexican peppers sliced
  • 2 cobs of sweet corn kernels removed
  • 1/4 cup tri-colored raisins
  • 1/2 cup of chopped walnuts
  • pinch coarse sea salt

Instructions

Directions:

  • Prepare farro in an Instant Pot by adding two (2) cups of farro and four (4) cups of liquid. I used water for this recipe.
  • Slid the lid and lock into place, then select the Rice function. Make sure the vent is in the closed position.
  • Zest the lemon and juice the lemon. Prep all of the veggies, chop the red onions, slice the peppers, chop the walnuts, and remove the sweet corn from the cobs.
  • After the farro is finished cooking, vent off the steam and remove the lid. Drain off any remaining liquid, and transfer the farro to a large bowl. Using a large spoon gently stir the grain to release the heat, then place the bowl into the fridge to cool for twenty (20) minutes.
  • Place a skillet on the stovetop over medium-high heat, add a tablespoon of extra virgin olive oil, when the oil is hot add the kernels of sweet corn, sauté for several minutes adding only a pinch of coarse sea salt.
  • Remove the bowl of farro from the fridge and add the lemon zest and juice, red onions, Mexican peppers, walnuts, raisins, and sweet corn. Gently fold all of the ingredients together. Place the salad into the refrigerator to chill or serve immediately.