Hearty and filling, this easy Instant Pot side dish was an instant hit in our test kitchen. For a vegetarian option, omit the bacon, saute the Brussels sprouts in olive oil, and cook the farro in vegetable stock.
Program a 6-quart electric pressure cooker to sauté on normal heat. Add bacon; cook, stirring occasionally, until crisp, 14 to 16 minutes. Transfer bacon to a plate lined with a paper towel; reserve 3 tablespoons of drippings in cooker. Add Brussels sprouts; cook, stirring occasionally, until tender and bright green, 4 to 5 minutes. Transfer to plate with bacon.
Add chicken broth and farro to cooker. Close and lock lid of cooker; turn pressure release valve to sealing position. Program cooker to cook on manual on high pressure for 12 minutes. Turn pressure release valve to venting position to quickly release pressure (steam) from cooker until float valve drops. Carefully remove lid. Drain farro, and let cool 5 minutes.
Whisk together vinegar, mustard, honey, salt, and pepper in a large bowl until combined. Add oil in a slow steady stream, whisking constantly until smooth. Add cooked farro, Brussels sprouts, bacon, cranberries, and almonds to vinaigrette; toss to coat. Transfer mixture to a serving platter, and top with goat cheese. Garnish with parsley.