Your instant pot can do a lot more than just cook plain grains. In just 12 minutes, this farro and shrimp dish with feta and Parmesan cheese is ready for dinner!

Mary Blythe
Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4- to 6-qt. electric or stove-top cooker combine the first five ingredients (through pepper.) Lock lid in place. Set an electric cooker on high pressure to cook 12 minutes. For stove-top cooker, bring up pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 12 minutes. Remove from heat. For both models, release pressure quickly. Open lid carefully. Stir together shrimp and seafood seasoning. Add to cooker. Lock lid in place. Set an electric cooker on high pressure to cook 1 minute. For stove-top cooker, bring up pressure over medium high-heat. Remove from or turn off heat after reaching pressure. For both models, release pressure quickly. Open lid carefully.

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  • Add Parmesan cheese, butter, and Swiss chard to the cooker. Stir until chard is wilted. Stir in lemon juice. Top servings with feta cheese.

Slow Cooker Variation

In a 3 1/2- to 4-quart slow cooker combine the first five ingredients (through pepper.) Cover and cook on high 1 1/2 hours. Meanwhile, in a medium bowl stir together shrimp and seafood seasoning. Add to cooker. Cook 30 to 45 minutes more or until farro is tender and shrimp is opaque. Add Parmesan cheese, butter, and Swiss chard to the cooker. Stir until chard is wilted. Stir in lemon juice. Top servings with feta cheese.

Nutrition Facts

364 calories; 8 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 203 mg cholesterol; 1351 mg sodium. 693 mg potassium; 41 g carbohydrates; 6 g fiber; 2 g sugar; 35 g protein; 0 g trans fatty acid; 4582 IU vitamin a; 24 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 17 mcg folate; 0 mcg vitamin b12; 234 mg calcium; 4 mg iron;

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