Instant Pot® Broccolini and Potato Salad recipe

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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

Nutrition Info

273.9 calories
carbohydrate: 31.3 g
cholesterol: : -
fat: 14.1 g
fiber: 3.4 g
protein: 6.7 g
saturatedFat: 2 g
servingSize: -
sodium: 477.1 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

4 servings

Recipe Note

This salad is so quick to throw together, using your Instant Pot® to cook the broccolini and potatoes at the same time. You can whip up the dressing while the veggies are cooking. I like to serve this salad at either slightly warm or at room temperature. Makes a great side salad to grilled meats, poultry, or fish.

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