Place farro in a fine mesh strainer and rinse well until water runs clear. Shake off excess water. Proceed with whichever method you choose.
Instant Pot Directions
Press the saute button and heat up the inner pot for 2 minutes and then add the farro and stir for 1 minute. Turn off the Instant Pot (IP), add the water and bay leaf and stir. Lock the lid into place, making sure the nozzle is in the sealing position. Use the Manual (or Pressure Cooking) mode and set the timer for 12 minutes.
When the timer goes off, use the natural release method. When all of the steam has been released, take off the lid. There will be excess water in the pot. Farro does not absorb water like rice, it cooks more like pasta.
Using pot holders, carefully remove the inner pot and transfer the farro back into the fine mesh strainer and drain the excess water. Remove and discard the bay leaf.
Transfer farro into a container and stir in the lemon juice, parsley, oregano, garlic, marjoram, salt, pepper, and lemon zest.
Stovetop Directions
Heat a large pot over medium heat for 1 minute, then add the farro and stir for about 1 minute. Add the (new) water and bay leaf and stir. Bring to a boil, lower heat, and cover the pot with a lid. Simmer for about 25 minutes, or until the farro is tender. Test the farro at 20 minutes to avoid overcooking. You want it to be tender, but not mushy. There will be excess water in the pot when the farro is done cooking. It does not absorb water like rice, it cooks more like pasta.
When the farro is done, transfer back to the fine mesh strainer and drain the excess water. Remove and discard the bay leaf.
Transfer the farro into a container and stir in the lemon juice, parsley, oregano, garlic, marjoram, salt, pepper and lemon zest.