Instant Pot® Warm Lentil Salad with Dijon Vinaigrette
2 made it | 0 reviews |
Added to shopping list. Go to shopping list.
Ingredients45 m servings 189
Original recipe yields 8 servings
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
You might also like
Per Serving: 189 calories; 8.8 18.2 6.8 0 118 Full nutrition