Are y’all in love with the Instant Pot as much as I am? When anyone asks me if they should buy one, my answer is always yes! And, if you use it for nothing else other than to make risotto, it’s worth the money. So, why am I talking about risotto? Well, this Farro and Shrimp with Parmesan and Feta reminds me of risotto so much. It’s creamy, decadent, and super fast and easy to make in the Instant Pot. The big difference is that instead of rice, it’s farro.
Farro is a grain that’s really hearty. I was introduced to it a few years ago back when I made this Cheesy Baked Farro (move over mac & cheese!) and one of my all-time favorite dishes on the blog is Farro with Brie and Squash. If you haven’t had farro, start with those recipes and you’ll love it! So, with the combination of hearty farro and basically being like a risotto, I couldn’t get enough of this!
The Old Bay seasoning mixed with just a bit of butter makes the sauce ever so decadent. And, it was my first time cooking and eating Swiss chard! If you haven’t had it, it’s a little more earthier than spinach, but not as delicate. It wilted down, but holds up a bit more. Finally, the saltiness from the Parmesan and feta put this over the top. If you saw me make this on my Instagram stories, you’ll hear me say how this dish could be something served in a restaurant. It’s THAT good!
Yield: 4 servings
Cook Time: 15 minutes
Farro and Shrimp with Parmesan and Feta
14.5 oz. can chicken broth, reduced sodium
1 cup pearled farro, rinsed
4 cloves garlic, minced
1/4 tsp. salt
1/4 tsp. black pepper
1 tbsp. Old Bay seasoning
1 lb. medium frozen shrimp, peeled and deveined, no tail
1/4 cup grated Parmesan
1 tbsp. butter
8 oz. bunch Swiss chard, stems removed, leaves chopped
1 tbsp. lemon juice
1/4 cup crumbled feta
- In your Instant Pot, combine the first five ingredients (through pepper). Stir. Lock lid in place. Set Instant Pot to cook for 12 minutes on high pressure. Use a quick release.
- Carefully open lid. Stir in Old Bay and frozen shrimp. Stir. Lock lid in place. Set Instant Pot to cook for 1 minute on high pressure. Use a quick release.
- Carefully open lid. Add Parmesan, butter, and Swiss chard. Stir until chard is wilted. Add lemon juice and feta. Stir and serve.
per serving: 364 calories, 8g fat (4g sat fat), 203 mg cholesterol, 1,351 mg sodium, 41g carbs, 6g fiber, 2g sugars, 35g protein
This post contains affiliate links.