20 minutes
A comforting and hearty stew featuring farro, kale, and a topping of creamy burrata, finished with a sprinkle of Parmesan cheese.
Extra Virgin Olive Oil, plus more for serving
tablespoons
Garlic Clove, thinly sliced
each
Shallots, thinly sliced
each
Curly Kale, stems removed, leaves coarsely chopped
0 oz
Kosher Salt, plus more to taste
teaspoons
to taste
cups
Parmesan Rind, optional
each
teaspoons
Red Pepper Flakes, plus more for serving
pinches
Pearled Farro
cups
Grated Parmesan Cheese, plus more to taste
cups
Burrata, for serving
0 oz
Flaky Sea Salt
for serving
1. Sauté Aromatics
Set your electric pressure cooker to the sauté function. Add the olive oil, garlic, and shallots. Cook for 2 to 4 minutes until soft and fragrant.
2. Wilt Kale
Add the kale to the pot, season with a pinch of kosher salt and freshly ground black pepper. Stir for about 2 minutes until wilted.
3. Add Liquids and Farro
Pour in the stock, add the Parmesan rind, thyme, red pepper flakes, ½ teaspoon of kosher salt, and the farro. Stir and seal the pressure cooker, then set to cook on high pressure for 7 minutes.
4. Release Pressure and Add Parmesan
After cooking, allow pressure to naturally release for 5 minutes, then manually release any remaining pressure. Stir in the grated Parmesan cheese.
5. Serve with Burrata
Serve the stew in bowls, top with torn burrata, and finish with a sprinkle of flaky sea salt, a drizzle of olive oil, and extra red pepper flakes.
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