Instant Pot® Warm Lentil Salad with Dijon Vinaigrette recipe
All Recipes Salad
Ingredients
- 1 tablespoon olive oil ⅓ cup chopped red onion 8 baby carrots, sliced 2 stalks celery, sliced 2 cloves garlic, minced 1 cup vegetable broth 1 cup brown or green lentils ½ cup dry white wine ¼ teaspoon oregano ¼ teaspoon ground thyme ¼ cup olive oil 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard
Nutrition Info
- 188.2 caloriescarbohydrate: 18 gcholesterol: : -fat: 8.8 gfiber: 8.1 gprotein: 6.8 gsaturatedFat: 1.2 gservingSize: -sodium: 115.3 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Warm Lentil Salad with Dijon Vinaigrette
Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon oil and let heat for 1 minute. Stir in onion, carrots, and celery. Cook for 3 minutes. Add garlic and cook for 30 seconds. Cancel Saute function.
Mix in broth, lentils, wine, oregano, and thyme, stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 10 minutes. Allow 10 minutes for pressure to build.
Meanwhile, whisk together olive oil, red wine vinegar, and Dijon mustard for the vinaigrette in a small bowl.
Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Remove the lid and stir in vinaigrette.