INSTANT POT® WARM LENTIL SALAD WITH DIJON VINAIGRETTE

Instant Pot® Warm Lentil Salad with Dijon Vinaigrette image

Provided by Soup Loving Nicole

Categories Salad

Time 45m

Yield 8

Number Of Ingredients 13

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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

Steps:

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.

Nutrition Facts : Calories 188.2 calories, Carbohydrate 18 g, Fat 8.8 g, Fiber 8.1 g, Protein 6.8 g, SaturatedFat 1.2 g, Sodium 115.3 mg, Sugar 1.5 g