Lemon and Artichoke Farro Soup – Pressure Cooker Recipe

This is such a great soup for a winter’s cold day!  I would imagine one can substitute the Farro with Barley, so I will be trying that on another day.  This recipe makes a lot of servings, so be prepared to serve many, or have leftovers and save yourself a cooking day.  It is thick and filling, and also warms you up!


  • 1 pkg (17 oz) Farro
  • 1 jar (12 to 14 oz) marinated artichoke hearts (drained)
  • zest and juice from one lemon (approximately 2 to 3 Tbsp juice)
  • 1 Tbsp salt
  • 3 Tbsp Butter
  • 1 cup chopped scallions
  • 1 Tbsp minced garlic
  • 2 Tbsp olive oil
  • 5 1/2 cups chicken stock
  • 2/3 cup grated Parmesan cheese


  1. Add all the above ingredients into a 10 qt pressure cooker.
  2. Close and lock lid, bring to high pressure and set to 35 minutes cooking time
  3. Do not release pressure and let set for approximately 20 minutes or until pressure releases naturally.
  4. Open lid and stir, let set for a few minutes and serve.


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