Instant Pot® Warm Lentil Salad with Dijon Vinaigrette

Published on June 19, 2020

1. 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.

2. 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.

3. Meanwhile, whisk together olive oil, red wine vinegar, and Dijon mustard for the vinaigrette in a small bowl.

4. Release pressure using the natural-release method according to manufacturer’s instructions, 10 minutes. Remove the lid and stir in vinaigrette.

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Nutrition Facts (per serving)

188Calories9g Fat18g Carbs7g Protein

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Nutrition FactsServings Per Recipe8Calories188% Daily Value *Total Fat9g11%Saturated Fat1g6%Sodium115mg5%Total Carbohydrate18g7%Dietary Fiber8g29%Total Sugars2gProtein7gVitamin C2mg11%Calcium27mg2%Iron2mg12%Potassium294mg6%

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