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Use 7 cups of water (takes 10 min to come to pressure).
Use 3 cups of water (takes 5 min to come to pressure).
Add farro, water and salt. Manually set to HIGH pressure for 7 minutes for al dente (great for salads) or 8 minutes for softer farro (perfect for soups). Set the valve to SEALING. After cooking, quick release right away or give 5 minutes before releasing pressure.
Add farro, water and salt, HIGH pressure for 10 minutes, set the valve to SEALING. Give 5 min to natural release before releasing pressure.
Adjust water with or without the strainer and cook on LOW pressure for 1 minute, set the valve to SEAL. Let natural release for 5 min.