Instapot mushroom farro

Ingredients
1½ cups whole farro 
3 tablespoons EVOO
16 ounces cremini mushrooms, sliced 
½ onion, chopped
½ teaspoon salt
¼ teaspoon pepper
2 garlic cloves, minced
2 teaspoons fresh thyme, chopped or ½ teaspoon dried
¼ cup white wine
2½ cups broth
½ c Parmesan cheese, grated
2 teaspoons lemon juice
½ cup chopped fresh parsley

Instructions

1. Using sauté function, heat 2 tablespoons oil in Instant Pot until shimmering. Add mushrooms, onion, salt, and pepper. Cook until mushrooms are softened and have released their liquid, about 5 minutes. 

2. Stir in farro, garlic, porcini mushrooms, and thyme and cook until fragrant, about 1 minute. Stir in wine and cook until nearly evaporated, about 30 seconds. Stir in broth. 

3. Cook on high pressure for 12 minutes then quick-release. 

4. If it's too much liquid, continue to cook farro, using sauté, stirring frequently, until proper consistency is achieved. 

5. Add Parmesan, stir. Then stir in lemon juice and season with salt and pepper to taste. Sprinkle individual portions with parsley and extra Parmesan. Optional: drizzle with extra oil before serving. 

Note: Original from America's Test Kitchen, modified for our liking.