Instant Pot Mediterranean Vegetable Farro Soup

pressure cooker vegetable farro soup in a white bowl

5 from 1 vote

Instant Pot Mediterranean Vegetable Farro Soup

Instant Pot Mediterranean Vegetable Soup has a list of fantastic ingredients that combine into a wholesome, hearty and truly flavorful meal. It's made quickly, with a pressure cook time of just 5 minutes and is ready to serve in under 45 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Soup

Cuisine: Mediterranean

Diet: Diabetic, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Keyword: mediterranean vegetable soup, pressure cooker tuscan soup, vegetable farro soup

Servings:

Calories: 239kcal

Author: Kristina Tipps

Ingredients

2 tablespoon extra virgin olive oil
3 stalks celery chopped
2 large carrots peeled and chopped
½ large sweet onion diced
8 cloves garlic minced
3 scallions diced
1 ½ cups farro
½ lb okra sliced into rounds
½ lb asparagus cut into small pieces
1 15 oz can of diced tomatoes plus juices
2 cups tomato sauce
3 tablespoon lemon juice
10 cups vegetable broth
3 tablespoon Mediterranean spice blend
1 tablespoon dried thyme
2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon black pepper

Instructions

Heat the extra virgin olive oil in the inner pot on the saute mode. Set to 5 minutes and add the celery, carrots, onions, garlic and scallions. Stir frequently.
Add the farro, okra, diced tomatoes, tomato sauce, lemon juice, vegetable broth and all seasonings. Stir, then close and seal the pressure cooker lid.
Set to manual/pressure cook on high for 5 minutes. Naturally release the pressure for 10 minutes, then quickly release any remaining pressure.
Stir, taste and season with additional salt, red pepper flakes and lemon juice if desired.
Serve warm with a side of hummus and pita and crusty bread for dipping.

Notes

Storing: Store soup in the fridge in a covered airtight container for up to 1 week. This recipe is freezer-friendly for up to 6 months for optimal quality. Thaw in the fridge overnight.

Tips: Always taste the soup prior to serving and adjust salt, pepper, red pepper flakes and dried spices to your desired taste. To make it more lemony, add lemon zest.

Nutrition