Instant Pot Broccolini and Potato Salad
You can assemble this salad in a jiffy by simultaneously using your Instant Pot to cook the broccolini and potatoes. While the vegetables are cooking, you can easily prepare the dressing. I prefer to serve this salad either slightly warm or at room temperature. It serves as an excellent side dish to accompany grilled meats, poultry, or fish.
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
Instructions
- 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.
Nutrition
Calories: 274kcalCarbohydrates: 31gProtein: 7gFat: 14gSaturated Fat: 2gSodium: 477mgPotassium: 382mgFiber: 3gSugar: 3gVitamin C: 110mgCalcium: 85mgIron: 1mg
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