InstaPot Sausage & Farro Stew

INGREDIENTS

8 oz Italian Sausage, Chicken or Pork (Hot or Mild)

1 Cup Farro

4 Cups Stock

1/4 cup Red Wine

1 Cup Butternut Squash - 1 in cubes

8 oz -Cherry Tomatoes, Halved

4 White Mushrooms, sliced ¼ in

3 Garlic Cloves - Minced

1 Shallot - Sliced 1/4 in Think

15 Basil Leaves - Chifffonade

8 Oz Fresh Mozzarella - Grated or Shredded

8 oz Spinach Leaves

NEXT LEVEL TIP:

Stock is always good to add to soups and sauces instead of water, it adds more depth of flavor to the dish. Stock is better than no stock, but be sure to match your stock with what you are cooking, if you are using pork you want to use a beef or veal stock. And always be careful of the salt content on stocks that you buy from the store.

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DIRECTIONS

1. Turn InstaPot onto the Sauté setting, and add olive oil.

2. Once oil is hot, add Shallots and Mushrooms cook for about 3 minutes, stirring occasionally.

3. Add Garlic and cook about 2 minutes, stirring constantly.

4. Add Farro cook an additional 5 minutes, stirring occasionally.

5. Add sausage to InstaPot and brown and cook halfway through.

6. Once the sausage is cooked halfway through add butternut squash, halved cherry tomatoes, and half the basil. Mix thoroughly.

7. Add wine and let reduce by half.

8. Once Reduced add stock, and stir to ensure the ingredients are mixed well.

9. Place lid on InstaPot and seal, set to high pressure and cook for 10 minute.

10. After the 10 minutes, quick release the pressure, once pressure is fully gone, remove lid.

11. Add 3/4 of the cheese and stir until melted in and a the stew as a creamy consistency.

12. Serve in bowl over portioned spinach and garnish with reserved basil and cheese.

NEXT LEVEL TIP:

You can use sausage ground or links for this recipe. Links will give it more of a chunky stew feel. On the step of browning the sausage and cooking them through, pull them out and cut them into about 1/4 slices for a more chunky stew feel!

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