Instant Pot Directions:

Cup of Yum
1. Set the Instant Pot to Saute mode. Heat the olive oil, then add the onion, carrots and celery. Saute the vegetables, stirring occasionally, until starting to soften, 3 to 4 minutes.
2. Add the garlic, thyme, oregano and tomato paste. Cook, stirring constantly, for 1 minute.
3. Pour in the chicken broth and stir to combine.
4. Add the chicken breasts, farro, salt and pepper to the Instant Pot.
5. Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Set the time to 12 minutes. It will take the Instant Pot about 15 minutes to reach pressure.
6. Once the time is expired, use natural release for 10 minutes, then quick release.
7. Transfer the chicken breasts to a cutting board, shred with 2 forks, then transfer back to the Instant Pot. Stir in the parsley and season with salt and pepper to taste. Serve.

Stovetop Directions:

1. Cut the chicken breasts into bite-sized pieces. Heat a large saucepan over medium-heat. Lightly coat with cooking spray. Add the chicken and cook until the chicken is cooked through, about 5 minutes. Transfer the chicken to a plate and keep warm.
2. Heat the olive oil in the saucepan. Add the onion, carrots and celery. Cook, stirring occasionally, until the vegetables soften, about 4 minutes.
3. Add the garlic, thyme, oregano, tomato paste, salt and pepper. Cook for 1 minute.
4. Stir in the farro and chicken broth. Bring to a boil, then reduce the heat to medium-low, cover and simmer until the farro is tender, about 30 minutes. Stir in the chicken and parsley. Serve.