Instant Pot Smoky Apricot Chicken with Farro, Carrots and Swiss Chard

Instructions

1. 1

   1. Season the chicken with 1/2 teaspoon of the salt, black pepper, smoked paprika, cumin, oregano, and cinnamon.

2. 2

   2. Turn the Instant Pot to Sauté on high heat. When the pot is hot, add the olive oil and brown the chicken for 4 to 5 minutes, stirring once or twice, until lightly colored. Transfer the chicken to a plate.

3. 3

   3. Add the onion, Swiss chard stems, and carrots to the pot. Cook for 3 minutes, stirring, until the onion softens. Stir in the garlic and cook for 30 seconds more.

4. 4

   4. Add the red wine vinegar and scrape the bottom of the pot well to release any browned bits. Stir in the crushed tomatoes, chicken broth, dried apricots, rinsed farro, and the remaining 1/2 teaspoon salt. Mix well.

5. 5

   5. Return the chicken and any juices to the pot, arranging it over the farro mixture. It does not need to be fully submerged.

6. 6

   6. Lock the lid, set the valve to sealing, and cook on high pressure for 14 minutes. When finished, allow a natural pressure release for 10 minutes, then carefully release any remaining pressure.

7. 7

   7. Open the lid and add the Swiss chard leaves. Stir for 1 to 2 minutes until wilted from the residual heat. If you want it piping hot for serving, use Sauté on low heat until the center reaches at least 165°F and 74°C.

8. 8

   8. Taste and adjust salt if needed. Serve topped with fresh parsley.