Great way to put the ninja Foodi or Instantpot to use. I made it again and sauteed 2 stalks of finely chopped celery, added more garlic and onions and a scoop of miso soup paste. Even better!
Press Sauté; heat 1 tablespoon oil in Instant Pot®. Add onion; cook and stir 5 minutes or until translucent. Add remaining 1 tablespoon oil, mushrooms, salt and pepper; cook about 8 minutes or until mushrooms have released their liquid and are browned, stirring occasionally. Add garlic; cook and stir 1 minute. Add farro and thyme; cook and stir 1 minute. Add broth; mix well.
Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 10 minutes.
When cooking is complete, use natural release for 10 minutes, then release remaining pressure. Remove and discard thyme sprig.
Stir in spinach and cheese until spinach is wilted.
