Farro Pilaf with Balsamic Cherries

Directions

1. Defrost cherries if using frozen, pit and half cherries if fresh
2. Head skillet and add butter substitute. When foam goes away, add the cherries and saute for about a minute.
3. Add the balsamic vingar until evaporated (about another minute)
4. Transfer to bowl as to not overcook or have the sugar caramolize too much.
5. Add water and farro to instant pot. Cook on high pressure for 10 minutes. Let naturally release for 5 minutes before manually releasing the pressure
6. Mix the balsamic cherries and the pepper and thyme.