Rinse the farro well and strain in a fine mesh strainer.

Press the saute button on your Instant Pot and allow the inner pot to heat up for 2 minutes.

Place the farro into your IP and stir continually for about 1 minute, until it's fragrant and lightly toasted.

Add the water and stir once. Turn off the IP and lock the lid into place.

Use the Manual (or Pressure Cooking) mode and set the timer for 12 minutes.

Use the natural release method when the timer goes off.

After 10 minutes, use the quick release method to release any remaining steam in the pot, then carefully remove the lid.

If there's extra liquid, transfer the farro back into the fine mesh strainer to drain the excess liquid then return the farro to the inner pot.

Heat a small skillet over medium heat for 2 minutes. Add the chopped almonds and cook, stirring occasionally, for about 5 minutes or until they are lightly browned.

When the farro is done and the excess water is drained, stir in the almonds and all remaining ingredients.

Preheat oven to 400°F (205°C).

In a mixing bowl, stir together the Herbed Farro Pilaf and frozen peas and set aside.

Place the mushroom caps into your baking dish, stem side up. Cover with parchment paper and then foil and bake until the mushrooms are just tender, 10-15 minutes.

Remove from the oven, remove the foil and parchment paper, then drain any liquid out of the mushrooms and place them back into the baking dish, stem side up.

Place a handful of baby spinach into each mushroom cap and add a layer of tomato slices on top.

Divide the Herbed Farro Pilaf and peas mixture evenly between the mushrooms, heaping it up on each one.

Bake, uncovered, until the mushrooms are fully tender and the filling is heated through, about 10 minutes.