This hearty, delicious, and healthful Instant Pot Ancient Grains recipe is adapted from True Food Kitchen Ancient Grains recipe, which is cooked in the oven. These are the grains in the Ancient Grains Bowl served at TFK. This recipe might turn you into a vegan zombie—hungry for grains.
Using the Instant Pot is quicker than the oven preparation and just as tasty. Additionally, I like avoiding using the oven when it’s already toasty outside. If you would like to make them in your oven, just scroll down to the recipe notes for oven instructions.
This medley of grains is composed of farro (I used spelt as noted in the original TFK recipe), red quinoa and brown rice. I have used both short grain and jasmine brown rice and both turned out great. I don’t think there is a wrong answer for which kind brown rice to use.
What is Farro?
Farro is an ancient wheat grain that originated in Mesopotamia.
Contrary to popular belief, farro does not refer to one type of grain. Rather, it’s Italian for “ancient wheat grain” and often used to describe three different grains:
- Einkorn: Farro piccolo, known scientifically as Triticum monococcum
- Emmer: Farro medio, known scientifically as Triticum dicoccum
- Spelt: Farro grande, known scientifically as Triticum spelta
As you might have guessed, farro is not gluten-free because it is a wheat grain.
Farro is super nutritious and high in anti-oxidants, fiber, and protein.
I love these Instant Pot Ancient Grains with
- Marinated Oven Roasted Kebabs
- Miso Eggplant & Red Onion Skewers
- Easy Oven-Roasted Marinated Savory Portobello Mushrooms
- Any grilled or roasted veggies
- Nothing—they are great all by themselves
And in bowls with these sauces
- Lemon Kale-Basil Pesto
- Quick Spanish Romesco Sauce
- Vegan Roasted Garlic Aioli
- Chipotle’s Official Guac Recipe
- Any favorite vegan dressing
I have not yet used powdered ginger or powdered turmeric. If you’d like to try powdered, Google tells me you should use approximately 1/4 teaspoon of each instead of 1 teaspoon.
UPDATE: I have made this subbing 1/4 teaspoon powdered turmeric for fresh grated and it worked well.
How do I use my Instant Pot?
If you are new to the Instant Pot and you haven’t quite mastered its many settings, here’s what to do for this recipe:
- Plug in the Instant Pot.
- Load it with ingredients.
- Twist the lid closed to lock it.
- Next, turn the valve/knob to Sealing.
- Touch Manual. Manual and High Pressure should be selected. If Low Pressure is selected instead, use the Pressure and +/- buttons to get to High Pressure. Then use the +/- buttons to get it to 20 minutes. It will then say On. Once it is heated, it will switch to displaying how many minutes it has left.
- After 20 Minutes, carefully twist the valve/knob from Sealing to Venting. Hot steam will come out. Leave the lid on.
- The Keep Warm/Cancel button should be lit. If it’s not, push it. Set a timer for 10 minutes.
- After 10 minutes, open lid, stir until combined, and enjoy.
Let’s Make Instant Pot Ancient Grains
Prep the ginger, garlic, turmeric and lemongrass.
Place all Ancient grains ingredients into the Instant Pot.
Close the lid, lock and seal the knob/valve.
Set to manual HIGH pressure for 20 minutes. Then release steam and let sit for 10 minutes on the keep warm setting. Stir and serve or store.
If the grains look a little wet, let them sit with the lid off for around 5 minutes and they should absorb any extra water.
I have successfully made several double batches in the Instant Pot.
Instant Pot Ancient Grains
- 1 teaspoon minced garlic more if desired, I use 2 teaspoons
- 1 teaspoon peeled and grated or minced ginger 1/4 teaspoon if subbing powdered ginger
- 1 teaspoon minced lemongrass
- 1 teaspoon peeled and grated or minced turmeric 1/4 teaspoon if subbing powdered turmeric
- 1 teaspoon kosher salt or flaked sea salt
- 1 TBSP extra-virgin olive oil
- ½ cup red quinoa
- ½ cup brown rice
- ½ cup farro spelt
- 2 ¾ cups water
- Place all Ancient grains ingredients into the Instant Pot. Close the lid, lock and seal the knob. Set to manual HIGH pressure for 20 minutes. Then release steam and let sit for 10 minutes on the keep warm setting. Stir and serve or store. If the grains look a little wet, let them sit with the lid off for around 5 minutes and they should absorb any extra water. I have successfully made several double batches in the Instant Pot.
Ancient Grains Oven Instructions from TFKIncrease water to 3 ½ cups. Preheat oven to 375 degrees F. Using a medium oven proof baking dish or casserole, mix all ingredients together, cover with foil and seal the edges tightly. Bake until all grains are fully cooked, about 75-85 minutes. Mix well before serving. Makes about 5 cups. www.planttestkitchen.com
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Did You Make This Recipe?
How did it go? Did you eat them solo? Use them for meal prep? Enjoy them with some grilled veggies? Would you make these grains again? Any variations? Tell me about it in the comments below.