Lemon Cranberry Breakfast Farro | Instant Pot recipe

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This creamy and bright Instant Pot Lemon Cranberry Breakfast Farro is an easy dump-and-go meal with dried fruit, brown sugar, and tender whole grain farro for a healthy morning meal. 

A bowl of Instant Pot lemon cherry farrow with a splash of milk.

Why You’ll Love This Instant Pot Recipe

This easy farro recipe is mostly hands-off, and there’s no babysitting a pot on the stove, so you can manage a busy morning while you make a healthy family breakfast. It’s also just sweet enough and kid-approved!

This summer, my family and I have been starting our days with a creamy bowl of farro porridge for breakfast. (We joke that breakfast is my oldest’s love language.)

This farro breakfast recipe is perfect for warmer weather. It’s bright and fresh tasting, thanks to the lemon and dried cranberries. We think you’ll love it too. 

🥣 If you haven’t been making breakfast in the Instant Pot, you’ve got to give it a try! Dishes like Instant Pot Caprese Breakfast Casserole and Oatmeal for One are hearty, satisfying, and so easy to make.

Update: We’ve been making Instant Pot farro for breakfast for years, so we decided to update this post and recipe with new tips and tricks to help you make the perfect bowl. 

Ingredients for Instant Pot lemon cherry farro, including farrow, dried cherries, brown sugar, salt, and lemon juice.

What is Farro?

Farro is a grain that’s part of the wheat family. Therefore it does contain gluten, so this is not a gluten-free recipe.

Farro is a healthier grain option, higher in protein and fiber than the wheat that’s in regular flour. It also contains more micronutrients than regular wheat and even more than oats. In fact, a 1/4 cup serving of uncooked farro has 5 grams of dietary fiber, 6 grams of protein, and 10% of your daily recommended intake of iron. It also contains calcium and potassium.

What kind of farro should I buy?

You may find many different kinds of farro at the grocery store, and sometimes the packaging doesn’t specify which type of farro you’ll find inside.

In addition, the farro itself can be labeled under ingredients as farro emmer (medium-length) or farro spelt (longer length).

Here’s how to tell:

  • Whole-grain farro leaves the grain with its nutritious outer layer in tact. (The packaging for this one will typically just read “farro.”) If your packaging directions call for cooking the farro at medium-high heat for 30 to 40 minutes, it’s probably whole-grain farro.
  • Pearled farro means that the husk and the bran (the outer layer of the grain) has been removed. This helps the grains cook faster, but it also removes some of the nutrients. Typically you’ll see directions that cook at a medium-low heat. for 15 to 20 minutes.
  • Semi-pearled farro has only had some of the outer layer removed. Typically packages of semi-pearled will write it out on the package itself and will include directions with a 15 to 20 minute stovetop cook time at medium heat.

Because this recipe is made in a pressure cooker, we generally opt for whole-grain farro for maximum nutrition (you still won’t have a long cooking time!)

However, if you have a quicker-cooking variety, follow the cook time instructions in our Brown Sugar Farro recipe.


Here’s what you need for this creamy breakfast porridge with farro:

  • Farro. You will need an entire 16-ounce package of whole-grain farro for this big-batch recipe.
  • Brown sugar. Use light or dark brown sugar.
  • Lemon extract. You could also use lemon bakery emulsion if you have it near you. 
  • Salt. Just a pinch of salt enhances the sweet flavors in this dish. 
  • Cranberries. Sweetened dried cranberries like Craisins are perfect for this breakfast. 
Lemon cherry farro on a wooden spoon, over an Instant Pot right after being cooked.

How to Make Farro for Breakfast in an Instant Pot

This easy recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.

The beauty of this recipe is that it’s a simple dump-and-go dish!

Just stir together the farro, water, sugar, lemon extract, and salt in your pressure cooking pot. Add the lid and cook at High Pressure for 20 minutes, then let the pressure release naturally for 10 minutes. Finish with a quick pressure release.

In my experience, farro doesn’t foam as much as oats can, so the quick release should work fine. However, if any foam or food starts to come from the steam release, seal up the pot, wait 30 to 60 seconds, then release the pressure again. Repeat as needed. (This is called an intermittent release.)

Remove the lid and stir in the dried cranberries. The farro will thicken as it cools. Serve with a splash of milk or cream.

A bowl of Instant Pot lemon cherry farrow with a splash of milk.

Important Tips for Making Lemon Cranberry Breakfast Farro

  • Be sure to use the right proportion of water to grains in this recipe. Too little water, and your farro will burn. Too much, and the porridge will be soupy and mushy. 
  • Wait to add the cranberries until after pressure cooking for the best texture. 
  • If you prefer a sweeter or less sweet breakfast, you can adjust the amount of sugar accordingly. 
  • Feel free to use granulated sugar, maple syrup, or honey if you don’t have brown sugar. 
A close up picture of a white bowl with Instant Pot lemon cherry farro and a splash of milk.

Frequently Asked Questions about Farro Breakfast Porridge 

Is breakfast farro gluten-free? 

No, farro contains gluten. For a gluten-free breakfast porridge, try Breakfast Quinoa or Steel Cut Oats.

How should I store leftover farro? 

Store cooled leftovers in an airtight container in the fridge for up to four days.

Does farro freeze well?

We love to freeze this farro! We generally divide it into in 1 cup portions in a freezer safe zip-top bag. (Some of our readers like to use a muffin tin to make for quick and easy portion control.)

The night before, I like to place frozen farro in the refrigerator so it’s thawed by morning. Then you can stir in a splash of water or milk and reheat it in an oven-safe bowl in the Instant Pot or in the microwave.

Can I double the recipe? 

This recipe already makes a big batch of farro that serves 8 people, but if you have an 8-quart pressure cooker, you can make it even bigger. Just be sure not to fill the pressure cooker pot more than 2/3 full (find the fill line on the inside of the pot). 

Can I add other toppings? 

Certainly, there are endless toppings to try on this lemon and cranberry farro. We love a drizzle of milk or cream, but you could try other kinds of dried fruit, such as raisins, dates, or apricots.

Chopped nuts, like pistachios, almonds, walnuts or coconut would all be great too. For extra sweetness, you can drizzle maple syrup or honey on top. Or try fresh fruit or even a scoop of yogurt for extra tanginess. 

An overhead picture of a white bowl with lemon cherry farrow, with brown sugar, dried cherries, a sliced lemon, and an Instant Pot in the background.

MORE Instant Pot Breakfast Porridge Recipes

Try these other creamy and filling breakfast recipes in the Instant Pot next:

Do you LOVE this recipe?
Leave us a review below to tell us why!

Lemon cranberry farro on a wooden spoon, over an Instant Pot right after being cooked.

Lemon Cranberry Breakfast Farro

Yield: 8 servings
Cook Time: 20 minutes
Additional Time: 15 minutes
Total Time: 35 minutes

This Instant Pot Lemon Cranberry Breakfast Farro is rich, creamy, and bright tasting thanks to lemon extract, brown sugar, and dried cranberries. We think it's the ideal morning meal!


  • 1 package (16 oz) farro
  • 4 1/2 cups water
  • 1/2 cup packed brown sugar
  • 1 teaspoon lemon extract or lemon bakery emulsion
  • 1/2 teaspoon salt
  • 1/2 cup dried cranberries
  • Zest of 1 lemon, optional, for garnish


  1. Add farro, water, brown sugar, lemon extract, and salt. Stir until combined. Lock the lid in place, then select High Pressure and 20 minutes cook time.
  2. When the cook time ends, allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release. When the valve drops, carefully remove lid. Stir the mixture well, then add the cranberries and lemon zest (if using).
  3. Serve topped with additional brown sugar and a splash of milk.


Note: I dressed up the farro with a little lemon zest for the pictures. When I'm craving extra lemon flavor, I'll juice the lemon and add enough water to equal 4 1/2 cups total liquids.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 225Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgCarbohydrates: 49gFiber: 3gSugar: 9gProtein: 7g

Nutrition information is calculated by Nutritionix and may not always be accurate.


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