Thank you Hector for letting me know. I was afraid that the quick time wouldn’t thicken the ingredients enough. I could reduce the liquid but if it also reduces the flavor that’s not worth it.

The flavor was present but it was no where near the slow cooker method. The broth didn’t thicken and so it felt more like a nice healthy soup. I think the 6 hours are worth the wait.

Thank you, Hector! That’s a great question! I’ll definitely be trying it. From what I’ve read farro takes 7 minutes to cook in the IP with a 5 to 7-minute natural release. I think I would saute the veggies and chicken together and then put all of the ingredients in the IP. Cook for 7 minutes and give it a natural release for 7 minutes. By sauteing the veggies and chicken upfront you would have a great layer of flavor going into combining it with the farro. Without trying this, I don’t know how thick it will be. If you were only cooking the farro, you would only need half of the chicken stock but think I’d leave the recipe as is for my first go-ahead. Let me know if you give it a try and let me know how it goes!

Thanks, Deb! We really enjoyed it in this recipe!

Thank you, Nikki! This is the first year I’ve made it Besides at Mardi Gras too LOL!

Thank you! The farro really worked in this recipe.