Press your pot's Saute button, and add 1 teaspoon of oil to the pot. When the oil is hot, add the farro and cook, stirring, for 3 to 4 minutes to toast it. Add the broth, and stir to combine.
Lock the lid, and cook at pressure for 20 minutes with a 10-minute natural release. After 10 minutes, release the pressure manually, and open the lid. Drain off any excess liquid, and transfer the farro to a mixing bowl or serving bowl.
Cook the veggies while the farro cooks.
Meanwhile, heat the other teaspoon of oil in a frying pan. When the oil is hot, add all of the veggies and sprinkle on the salt. Cook, stirring, until the onion turns translucent, about 7 to 10 minutes. You can add splashes of water to the pan, as needed, if things start sticking.
Transfer the veggies to your mixing or serving bowl with the farro. If the farro isn't ready yet, that's fine. Just add the veggies to the bowl now, and mix in the farro when it's ready.
Assemble the pilaf.
Stir the parsley, pistachios, green onion, and lemon juice into the farro-veggie mixture. Taste and add salt and more lemon juice, if needed.
Video
Notes
To quick soak your farro, put it into a pot with enough water to cover it with about an inch of headroom. Bring to a boil, then remove from the heat and let the farro soak in the hot water for 1 hour. Drain and use.Leftovers will keep for 3 to 5 days in the refrigerator. You can warm up leftover pilaf in the microwave or serve it cold, like a grain salad.