Instant Pot® Broccolini and Potato Salad recipe
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Ingredients
- 4 medium Yukon Gold potatoes, cut into 16 pieces 1 bunch broccolini, stems trimmed ¼ cup extra-virgin olive oil 3 tablespoons fresh-squeezed lemon juice 1 tablespoon minced garlic 1 teaspoon minced fresh oregano ¾ teaspoon salt ½ teaspoon ground black pepper
Nutrition Info
- 273.9 caloriescarbohydrate: 31.3 gcholesterol: : -fat: 14.1 gfiber: 3.4 gprotein: 6.7 gsaturatedFat: 2 gservingSize: -sodium: 477.1 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Broccolini and Potato Salad
Directions
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Place a steamer basket into a multi-functional pressure cooker (such as Instant Pot®). Add potatoes to the basket, then lay broccolini on top. Pour 1 1/2 cups water over the vegetables. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 3 minutes. Allow 5 to 10 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer broccolini and potatoes to a serving bowl and let cool.
Meanwhile, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper together in a small bowl. Pour dressing over broccolini and potatoes. Serve immediately or cover and refrigerate, removing from the refrigerator 1 hour before serving.