Budget Instant Pot Chicken Farro and Mushroom Soup

Name: Budget Instant Pot Chicken Farro and Mushroom Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1½ lb (680 g) boneless, skinless chicken thighs, patted dry, cut into 1½-inch pieces; 2 tbsp (30 ml) olive oil; 12 oz (340 g) cremini or button mushrooms, quartered; 1 medium (180 g) yellow onion, diced; 3 clove (15 g) garlic cloves, minced; 6 cup (1440 ml) low-sodium chicken broth; ¾ cup (130 g) pearl farro, rinsed; 1 leaf bay leaf; 2 sprig (5 g) fresh thyme sprigs; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 1 tbsp (15 ml) fresh lemon juice (optional); 2 tbsp (8 g) fresh flat-leaf parsley, chopped (optional)

From the MyKitchenBank Kitchen

A hearty, one-pot Mediterranean-inspired soup made in the Instant Pot with bone-in chicken thighs, chewy pearl farro, and sautéed mushrooms. Quick pressure cooking keeps the chicken tender and flavors melded without hours on the stove. Budget-friendly and ready in under 45 minutes.

Prep: 15 min
Cook: 20 min
Wait: 10 min
Total: 45 min
Makes: About 10 cups (2.4 liters), serves 6

Save to My Kitchen Jump to recipe

Steps

Before you start

Pat chicken thighs dry with paper towels for better browning
Have all ingredients measured and prepped; the Instant Pot moves fast
Read through pressure cooking and natural release steps so you're ready
Ensure your Instant Pot is clean and the sealing ring is secure

1
Sauté chicken and mushrooms
- Set the Instant Pot to the sauté function on high heat.
- When the display shows "hot," add 1 tbsp (15 ml) of the olive oil.
- Working in batches, add the chicken pieces and brown on all sides, about 4–5 minutes total.
- Transfer to a plate.
- Add the remaining 1 tbsp (15 ml) oil to the pot, add the mushrooms, and sauté until they release their liquid and begin to soften, about 3 minutes.
- Stir in the diced onion and minced garlic, cooking for 1 minute until fragrant.
+ Show details− Hide details
Ready when: Chicken is browned on the outside; mushrooms are soft and golden
Tip: Don't crowd the pot when browning chicken—work in batches for even color. Dry chicken cooks faster and browns better.
2
Add broth and farro
- Pour the 6 cups (1440 ml) of chicken broth into the pot, scraping the bottom with a wooden spoon to release any browned bits.
- Stir in the pearl farro, the bay leaf, thyme sprigs, ½ tsp (3 g) salt, and ¼ tsp (0.5 g) black pepper.
- Return the cooked chicken to the pot and stir to combine.
+ Show details− Hide details
Ready when: All ingredients are evenly mixed in the liquid
Tip: Scraping the browned bits (fond) from the bottom adds deep flavor to the soup. Don't skip this step.
3
Pressure cook
- Cancel sauté mode and secure the Instant Pot lid with the sealing ring in place.
- Set to high pressure for 8 minutes.
- The pot will take about 3–4 minutes to come to pressure before the timer starts.
+ Show details− Hide details
Ready when: Pressure indicator shows soup is under pressure; timer counts down from 8 minutes
Tip: Make sure the sealing ring is properly seated. If your Instant Pot is older, cooking time may vary slightly—adjust by 1 minute if farro is still too firm.
4
Release pressure naturally
- When the timer beeps, allow the pressure to release naturally for 10 minutes.
- Then carefully turn the pressure release valve to venting (quick release) to let out any remaining steam.
- Remove the lid and discard the bay leaf and thyme sprigs.
+ Show details− Hide details
Ready when: No steam escapes when the vent is opened; bay leaf and thyme are easy to spot and remove
Tip: Natural release prevents mushrooms and farro from breaking apart. Never skip this step for texture.
5
Taste and finish
- Stir the soup well.
- Taste and adjust salt and pepper as needed.
- If using, stir in the 1 tbsp (15 ml) fresh lemon juice to brighten the flavors.
- Ladle into bowls and garnish with fresh chopped parsley.
+ Show details− Hide details
Ready when: Soup is well mixed; lemon juice is fully incorporated
Tip: Lemon juice is optional but recommended—it cuts through the richness and adds a fresh note that ties the whole bowl together.

Good to know

Tips

Pearl farro is budget-friendly and takes 8 minutes under pressure—much faster than the stovetop method, which can take 30+ minutes.
Dry the chicken thighs before sautéing so they brown quickly and gain color for deeper, more complex soup flavor.
The natural release is key here: it allows the farro and mushrooms to firm up slightly as they cool, so they don't turn to mush.
This soup thickens slightly as it sits; stir in extra broth when reheating if you prefer it looser.

Make ahead

Prepare the soup up through the natural release step, then cool and refrigerate. Reheat on the sauté function or on the stovetop over medium heat for 3–5 minutes until steaming. Add lemon juice and parsley just before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months (farro holds texture well). Reheat on the stovetop over medium heat or in the microwave, stirring occasionally. Thaw overnight in the fridge if frozen.

Substitutions

pearl farro → pearl barley or whole wheat berries. Both cook in similar time and have a similar chewy texture. Adjust cooking time by ±1 minute if needed.
cremini or button mushrooms → a mix of mushroom types (cremini, shiitake, oyster) or frozen mushrooms. Frozen mushrooms work fine and save prep; no need to thaw. Shiitake adds deeper umami.
boneless, skinless chicken thighs → chicken breast, cut into 1-inch pieces, or bone-in chicken thighs. Breast cooks faster (reduce pressure time to 6 minutes). Bone-in thighs add more flavor but need longer cooking (10 minutes).
low-sodium chicken broth → vegetable broth for a vegetarian version, or bone broth for deeper flavor. Vegetable broth works seamlessly. Bone broth will be richer but more expensive. Omit chicken if using vegetable broth.