Direct Method: Rinse and drain farro. Place in a pot and add salt and enough water or stock to cover (about 3 cups). Bring to a boil; reduce heat to medium-low and simmer 30 minutes. Drain off any excess water.
Quick-Cooking Method: Cover farro with water and soak in the refrigerator overnight. Drain; place in a pot and add salt and water or stock to cover (about 3 cups) then bring to a boil. Reduce heat to medium-low and simmer 10 minutes. Drain off any excess water. Makes about 2-1/2 cups.
In an Instant Pot
Select “Multigrain” Setting. Press “Pressure” until High Pressure is illuminated. Press “Adjust” until Normal is illuminated.
Using the “-“ and “+” keys, set cook time for 12 minutes. Once the cooking time has finished, leave steam release handle in place and allow the pressure to release naturally. Drain off excess water.