Directions

1. Add farro, water, and sea salt.
2. Close lid and lock. Set to "multi grain" and adjust for 10 minutes.
3. When done, natural release, then do a quick release and make sure all pressure is released before opening lid.
4. Open. Fluff farro with fork.
5. In a bowl, whisk together olive oil, vinegar, garlic, onions, and stir in tomatoes and arugula.
6. Remove cooked farro. Transfer to bowl with vinaigrette. Mix well. Sprinkle with feta cheese crumbles on top. Serve immediately.