1x1 inch piece of rind for good quality parmesan cheese (optional)
½ teaspoon ground turmeric
2 loosely packed cups kale, stemmed and chopped
Salt & pepper to taste
Set Instant Pot to “Sauté” and add 1 tablespoon olive oil. Add chicken and sauté in pot for until browned on both sides (does not need to be cooked through). Remove chicken from pot and place on a plate.
With Instant Pot still on “Sauté” add the second tablespoon of olive oil and sauté onions, celery and carrots until soft, about five minutes. Stir in garlic and cook for one minute more.
Add chicken back into pot along with farro, bone broth, parmesan rind and turmeric. Lock the lid in place and cook soup on high pressure for 12 minutes.
When cooking time ends, natural pressure release for 5 minutes, then quick release.
Set Instant Pot to “Warm.” Remove lid and discard parmesan rind. Use a fork to shred chicken into bite sized pieces. Stir in kale and allow the soup to sit for 2 minutes to allow the kale to soften. Season with salt and pepper to taste. Serve immediately.