Rinse 1 cup farro under cold water
Choose cooking method: stovetop, or pressure cooker
Stovetop: combine farro and water/broth (use 3 cups liquid per 1 cup farro) in a pot
Add salt (about 1/2–1 tsp per 1 cup farro)
Bring to a boil, then reduce to a simmer
Cover and cook until tender (pearled: 20–30 minutes; semi-pearled: 30–40 minutes; whole/indian: 45–60 minutes)
Drain any excess liquid if needed
Taste and adjust salt
For extra flavor, cook in broth and finish with olive oil and/or butter
Pressure cooker: rinse farro, add 1 cup farro + 2 1/2–3 cups water/broth
Season with salt
Pressure cook on high (pearled: 10–15 minutes; semi-pearled: 15–20 minutes; whole: 20–25 minutes)
Natural release 10 minutes, then quick release
Drain if needed and adjust salt
Use immediately or cool and refrigerate up to 4–5 days