Lemon, Chicken and Farro Soup Pressure Cooker Recipe
Cozy, hearty, and full of bright lemony flavor, this pressure cooker lemon chicken and farro soup is comforting food made faster — perfect for chilly nights or busy weeknights.
Equipment
- 1 Pressure Cooker
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 1 teaspoon dried thyme
- ½ teaspoon crushed red pepper flakes
- 6 cups chicken broth
- 1 cup farro rinsed
- 2 cups cooked shredded chicken
- 1 lemon juiced and zested
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
Instructions
- Heat olive oil in the pressure cooker pot over medium heat until shimmering.
- Add chopped onion, diced carrots, and celery. Sauté for 5–7 minutes until tender.
- Stir in minced garlic, dried thyme, and crushed red pepper flakes. Cook for 1 minute.
- Pour in the chicken broth and bring to a boil.
- Add rinsed farro. Close the lid, ensure sealing ring is set, and valve is on sealing. Cook on high pressure for 20 minutes.
- Let pressure naturally release for 10 minutes, then quick release remaining pressure.
- Stir in shredded chicken, lemon juice and zest. Season with salt and pepper.
- Heat through for 1 more minute, then top with chopped parsley and serve.
Notes
Using pre-cooked chicken can reduce prep time. Don’t skip fresh lemon—it lifts all the flavors!