Side Dish Recipes

September 24 2018

Instant Pot Scarlet Farro Salad | Food Under Pressure

Jessica All Recipes, Side Dish Recipes instant pot, Instant Pot farro, instant pot holiday, instant pot side dish, Thanksgiving side dish

Instant Pot Scarlet Farro Salad is healthy, hearty and delicious!

This is one of those dishes you can prep on a Sunday and snack on all week! I work from home, so I love preparing food on Sunday that I can easily grab and eat.

This Instant Pot Farro Salad features beets! I absolutely love beets! If you think you don’t, try them mixed with the delicious ingredients of this salad and I bet you’ll change your mind.

The Simply Tangy Balsamic Vinaigrette in this salad is EVERYTHING – so many flavors and it brings everything together. Its homemade vinaigrette made SO EASY. Seriously, just add ingredients to a tupperware and shake, or to a bowl and whisk – literally, it takes 2 minutes!

Click to get your Instant Pot today!

Beautiful, healthy ingredients!

Farro – ever heard of or tasted farro before? If not, literally run to the store right now to buy some. It is so, so good. The texture is somewhere between rice and barley. It cooks in 15 minutes and you can’t mess it up like you can (like I always do) rice.

An essential tool to cooking farro: a wire strainer — the little morsels may fall right through your average plastic strainer.

This grain is not only healthy, but it is delicious, filling and satisfying — and, what I like most about it, it is DIFFERENT! Most people don’t use it, therefore most people are seriously missing OUT! When I cook and eat something like farro, I swear it just speaks to and fills my soul (and my belly!) Beets also speak to my soul – you should allow this recipe to speak to yours!

The varieties can really be endless — You could make a cold salad out of farro just like you can pasta. Today, allow me to introduce the stunningly delicious Instant Pot Scarlet Farro Salad.

One Pot Pesto Chicken Pasta

Prep Time

5 mins

Cook Time

7 mins

Total Time

12 mins

Ingredients

2 T olive oil
1 1/2 lb chicken cubed, 1 inch
1/2 tsp salt preference
1/2 tsp pepper preference
1 box lb pasta, rigatoni or cavatappi
3 1/2 cups water
1/2 tsp salt
1 tbsp butter
1/2 cup pesto
4 cups baby spinach
1/4-1/2 tsp crushed red pepper optional
parmesan cheese optional as garnish

Instructions

Turn on Pressure Cooker to Sauté or Browning setting, then add 2 T olive oil
Add chicken and season with salt and pepper to taste (about 1/2 t each). Sear for 2-3 minutes - do not cook through.
Add pasta, water, 1/2 t salt, plus 1 T butter, cut in small pieces
Stir lightly. Close lid, and close vent knob - on Instant pot, turn vent knob to “Sealing”.
Set cook time to 4 minutes on High Pressure - for Instant Pot, press Manual and adjust cook time with “+/-“ buttons to 4 minutes.
When cook time is complete, quickly release pressure (QPR) and remove lid.
Press cancel or off on your pressure cooker. Turn on sauté or browning function.
Add pesto and stir.
Add spinach, stir and allow to wilt, 1-2 minutes.
Turn cooker OFF and Serve immediately. Garnish with parmesan cheese, cracked pepper and/or crushed red pepper, if desired.

Step by Step Directions

Cook Farro using Instant Pot Farro Method

Rinse farro using fine mesh strainer, then cook using my pressure cooker method for Instant Pot Farro. Click the link above for directions!

I have fine mesh strainers like these

Prepare Simply Tangy Vinaigrette

Make the Simply Tangy Vinaigrette – click the link above for directions! You can also sub 1/3-1/2 cup of your fave pre-made vinaigrette.

Prepare Salad ingredients

Diced red pepper and red onion finely. Dice artichoke and cooked beets in larger pieces. Measure dried cranberries.

Combine ingredients

Add cooked Instant Pot Farro, Simply Tangy Balsamic Vinaigrette and remaining ingredients to a bowl and gently combine. Chill in fridge for at least 30-60 minutes, then serve and ENJOY! This can be stored in the fridge and enjoyed for a week!

Instant Pot Scarlet Farro Salad

This healthy, hearty side dish feeds your SOUL… because this is just wholesomely, soulfully good eats!

Makes about 4 generously and delicious 1 cup servings.

Nutrition Facts per serving

Calories: 300

Fat: 9g

Sat Fat: 1g

Sodium: 300mg

Carbs: 46g

Fiber: 8g

Sugar: 6g

Protein: 8.5g

Click to get your Instant Pot TODAY!

Click to check out our favorite pressure cooker accessories!

Connect with Food Under Pressure on Facebook, Instagram, Twitter and Pinterest!

Click to Join our Recipe group on Facebook!

September 21 2018

Instant Pot Cranberry Sauce | Food Under Pressure

Jessica All Recipes, Baking & Dessert Recipes, Side Dish Recipes instant pot, instant pot cranberry sauce, instant pot holiday, instant pot orange cranberry sauce, instant pot thanksgiving, Thanksgiving cranberry sauce, Thanksgiving side dish

Instant Pot Cranberry Sauce is sure to impress all your Thanksgiving guests!

Don’t think you like cranberry sauce? You MUST try this!

Only EVER had canned cranberry sauce? You definitely MUST try this!

Confession… I used to HATE cranberry sauce.

2nd confession… when I say I used to HATE cranberry sauce, it’s kind of fabricated because the truth is I had always REFUSED to try cranberry sauce.

3rd confession… I eat this Instant Pot Cranberry sauce for days. It is so good on toast like jam, over ice cream as a topping, on pancakes and waffles, or just by the spoon full.

Click to get your Instant Pot today!

Pin this recipe for later!

As a child, growing up, we ALWAYS had the canned stuff. I apologize if you like canned cranberry sauce, because I don’t mean to offend you I swear but the stuff disgusts me. Something about it being so gelatinous that you can cut it into circles… and the marks on the circles that result from it being in that can. I just can’t…

Let’s get on to the good stuff…

Banana Bread Cake | Instant Pot Pressure Cooker

Ingredients

1/2 cup canola or vegetable oil
1/4 cup unsalted butter softened
1/2 cup brown sugar packed
3/4 cup sugar
1 tsp vanilla extract
3 over-ripened bananas lightly mashed
1/4 cup milk
2 extra large eggs
2 1/4 cups flour properly measured
1/2 tsp salt
1/2 tsp cinnamon
1 1/2 tsp baking soda
1/2 tsp baking powder
1 1/2 cups water for bottom of pressure cooker

Instructions

Grease and flour bundt pan - I use cooking spray and a couple T flour to evenly coat the inside of bundt pan to ensure cake does not stick
In medium sized mixing bowl, whisk all dry ingredients (properly measured flour, salt, cinnamon, baking soda, baking powder). Set aside.
In large mixing bowl, using electric mixer, blend oil, butter, sugars and vanilla until very well combined, about 45 seconds on medium speed. Scrape all sides and bottom of mixing bowl.
Add both eggs, blend until just combined, about 10-15 seconds on medium speed.
Add milk and banana; mix until combined, about 20-30 seconds on medium speed. Scrape all sides of mixing bowl
Add dry ingredients, and mix on low speed until just combined, perhaps 20 seconds.
DO NOT OVER-MIX!
Add optional mix-in, if desired.
Optional Mix-ins (1/2 cup of mix in of your choice): cinnamon chips, chocolate chips, walnuts, pecans, shredded coconut
Mix very lightly to avoid over-mixing batter.
Pour batter into greased and floured bundt pan
Cover bundt pan with foil
Add water to pressure cooker insert. Place bundt pan over water in Instant Pot on trivet using trivet handles, or create a foil sling.
Close lid and close vent knob, then set cook time to 47 minutes on High Pressure.
When cook time has completed, allow pressure cooker to naturally release pressure for 5 minutes, then release remaining pressure and remove lid.
Remove foil and allow Banana Bread Cake to cool for about an hour.
Serve as desired, with icing or powdered sugar or plain - it is incredibly delicious as is!

Step by Step Directions

Gather your ingredients

Wash the cranberries well and discard any that have gone mushy-bad. Wash your orange, you’ll be using the zest!

Add all ingredients

It’s really that easy! Simply add all the ingredients to your Instant Pot insert. The hardest part is zesting the orange – make sure you have a good tool.

This is the zester I have!

Close Lid

Close lid and turn your sealing knob to “sealing”. On manual/pressure cook setting, set cook time to 15 minutes.

Release Pressure

When cook time is complete, Instant Pot will beep. Quickly release pressure (QPR) by turning Vent knob to “Venting”. ENJOY the amazing aromas that will come from your pot. Seriously, it smells AMAZING!

Stir, stir, stir

When you open the lid, you may first think it doesn’t look right, or that you didn’t cook it long enough. Have no fear, just stir, squish, stir, squish, stir… If you want it super smooth (which I do not), you could use an Immersion blender or regular blender to achieve this. If it seems a little too thin to you, once again, no worries. Allow the sauce to cool – it will thicken as it cools.

Serve or Store

I serve my Orange Cranberry Sauce at room temperature or cooled, but not cold – up to you how you serve yours!. This can be made up to 2 or 3 weeks in advance! Or, store after enjoying for 2-3 weeks… that is if you’re lucky enough to have leftovers.

Instant Pot Cranberry Sauce

Serve in a variety of ways… Instant Pot Cranberry Sauce is so not limited to your turkey dinner. Try it on sandwiches, or pork chops, or fried chicken. If you’re like me, as I admitted earlier, you might want to try this over vanilla ice cream… I’ve also had it on peanut butter toast, on english muffins over cream cheese, pancakes, waffles, toast, crepes, oatmeal, yogurt…

This Cranberry Sauce is a-whole-nother-level of AMAZING in so many ways!

Click to get your Instant Pot TODAY!

Click to check out our favorite pressure cooker accessories!

Connect with Food Under Pressure on Facebook, Instagram, Twitter and Pinterest!

Click to Join our Recipe group on Facebook!

June 18 2018

Instant Pot Salsa Rice | Domestic Superhero

Shakir Miller All Recipes, Side Dish Recipes instant pot, instant pot rice, instant pot salsa rice

This Instant Pot Salsa Rice [by Domestic Superhero] is the perfect meal or side dish to your favorite Mexican inspired dinner! Filled with fresh vegetables and only 4 minutes in the Instant Pot and this rice is ready to eat!

It makes the perfect side dish for fajitas, burritos, or whatever you want… salsa rice perfection!

[description taken from Domestic Superhero]

photo taken from Domestic Superhero

Main Ingredients

Rice

Salsa

onion

green pepper

seasonings like garlic powder & chili powder

jalepeño

For the full recipe from Domestic Superhero, visit their website here: https://domesticsuperhero.com/instant-pot-salsa-rice/

Tools

Instant Pot Pressure Cooker

Click to get your Instant Pot TODAY!

Click to check out our favorite pressure cooker accessories!

Connect with Food Under Pressure on Facebook, Instagram, Twitter and Pinterest!

Click to Join our Recipe group on Facebook!

June 18 2018

Instant Pot Maple Baked Beans | A Mind “Full” Mom

Shakir Miller All Recipes, Side Dish Recipes baked beans, instant pot, instant pot baked beans

You have probably seen baked beans labeled as Vegetarian Baked Beans, Maple Baked Beans, Brown Sugar Baked Beans and can also be called Boston Baked Beans. Regardless of what you call them, Boston baked beans are simple beans cooked until tender and then baked in a sweetened tomato sauce. And it is extremely easy to make “baked” beans right in the pressure cooker.

The one thing that sold me on electric pressure cookers, was making dried beans without soaking. And you can make Baked beans just as easy as plain beans, just dump and mix.

HOW TO MAKE MAPLE BAKED BEANS IN THE PRESSURE COOKER

It is really as simple as dumping all the ingredients into your Instant Pot and mixing. And let the magic of the pressure cooker do it’s work.

[description taken from A Mind “Full” Mom]

photo taken from A Mind “Full” Mom

Main Ingredients

Navy Beans, Pinto Beans, or Great Northern Beans

tomato sauce

maple syrup

seasonings

vinegar

For the full recipe from A Mind “Full” Mom, visit their website here: https://amindfullmom.com/instant-pot-baked-beans/

Tools

Instant Pot Pressure Cooker

Click to get your Instant Pot TODAY!

Click to check out our favorite pressure cooker accessories!

Connect with Food Under Pressure on Facebook, Instagram, Twitter and Pinterest!

Click to Join our Recipe group on Facebook!

January 7 2018

Instant Pot Black Eyed Peas with Ham | Food Under Pressure

Jessica All Recipes, Pork Recipes, Side Dish Recipes black eyed peas, food under pressure, holiday, instant pot, side dish

I made these Black Eyed Peas in my Instant Pot pressure cooker with a left over Ham bone that had a decent amount of ham remaining on the bone. Did you know you can probably snag a ham bone from your local butcher or grocery store – call and ask!

Anyone else serve black eyed peas and ham for New Year’s Day? I served these and my husband raved about them! Honestly, these are good to eat any day, like EVER. They’re great as leftovers, too. Serve with some Instant Pot Cornbread and perhaps some Easy Pressure Cooker Collard Greens and you have a killer meal – all made in your Instant Pot!

Of course, you can make your cornbread and collards any other way you might want. The world, and your kitchen, is yours!

Click to get your Instant Pot TODAY!

Click to check out our favorite pressure cooker accessories!

Instant Pot Black Eyed Peas with Ham

Author: Food Under Pressure

Ingredients

2 T canola or vegetable oil
1 sm onion diced
2 cloves garlic minced
1/2 t seasoned salt
1 t salt
1 t black pepper
1/4 t onion powder
1/2 t garlic powder
1 t dried thyme
1-2 bay leaves optional
16 oz dried black eyed peas rinsed
1 ham bone with ham remaining
5 cups water
hot sauce optional

Instructions

Turn Instant Pot on sauté, allow to heat, then add oil. Sauté onion and garlic in pot 3-4 minutes. Add seasoning, stir & sauté additional minute.
Add dried black eyed peas and water. Stir. Add ham bone.
Close lid and vent knob. Cook on high pressure 25 minutes. Allow pressure to naturally release (NPR).
Open lid, remove bone, and remove ham from bone. Dice ham and add back to pot. Stir. Close lid and vent knob and cook again on high pressure for 2 minutes.
Allow NPR for 15 minutes then release remaining pressure.
Stir and serve with hot sauce, cornbread and other fixings as desired.

Click to Join our Recipe group on Facebook!

August 2 2017

Citrus Herb Butter

Jessica Side Dish Recipes

This compound Citrus Herb Butter is good on so many things.

Compound butter is simply butter mixed with herbs and spices for more compound flavor.

It’s good on chicken, on pork, on turkey, on potatoes, on broccoli and green beans, on carrots, on toast… hell, it might be good on a shoe. It could be good on anything really.

It’s easy to put together, and it stores fine in the fridge for a couple weeks – it won’t last that long anyways.

FACT: I use this Citrus Herb Butter on my oven roasted Thanksgiving Turkey every year – yum. yum. YUM!

Another FACT: This makes for THEE BEST Whole Pressure Cooker Bundt Pan Chicken you could EVER have in your Instant Pot or other pressure cooker.

Citrus Herb Butter

Ingredients

1/2 cup unsalted butter, 1 stick, at room temperature

1 1/2 t kosher salt

1/2 t seasoned salt

1/2 t black pepper

1/2 t garlic powder

1/4 t onion powder

1/8 t paprika

1 T fresh thyme (or sub 1 t dried thyme, but fresh is better)

zest of 1 lemon

zest of 1 lime

Essential Tools

Dragonn Zester

Directions

Add all ingredients to a small mixing bowl. Blend thoroughly.

Store in airtight container in your fridge and use as desired.

Voila!

Citrus Herb Butter

Connect with us on Facebook, Instagram, Twitter and Pinterest!

Check out all of our Favorite Instant Pot Accessories!

January 25 2017

Lemon Pepper Compound Butter | Food Under Pressure

Jessica All Recipes, Side Dish Recipes Compound butter, lemon pepper, lemon pepper butter, lemon pepper seasoning

Lemon Pepper Compound Butter

Like my Citrus Herb Compound Butter, this compound Lemon Pepper Compound Butter is good on so many things.

It’s good on chicken, pork, turkey, potatoes, broccoli, green beans, carrots… you could use it to cook eggs, toss with pasta or rice, spread on toast (add extra garlic to make kicked up lemon pepper garlic bread!).

This Lemon Pepper Compound Butter could be good on anything really.

It’s easy to put together, and it stores in the fridge for a couple weeks.

Lemon Pepper Compound Butter is the STAR ingredient in my Lemon Pepper Whole Pressure Cooker Chicken & Potatoes made in my Instant Pot Pressure Cooker.

Lemon Pepper Compound Butter

Ingredients

4 T butter, softened

lemon zest, from 1 whole lemon, about 1 T

1 T lemon juice

3/4 t salt

3/4 t black pepper

1/4 t garlic powder

1/8 t onion powder

1 t dried thyme

Directions

Add all ingredients to small mixing bowl and mix well. Use immediately, or store in an airtight container for up to 2 weeks.

You can absolutely double, triple, quadruple this recipe!

Connect with us on Facebook, Instagram, Twitter and Pinterest!

Check out all of our Favorite Instant Pot Accessories!

January 8 2017

Best Ever Instant Pot Collard Greens | Food Under Pressure

Jessica All Recipes, Side Dish Recipes collard greens, instant pot pressure cooker, side dish, vegetable, veggies

Best Ever Collard Greens

I have a husband that loves Collard Greens!

However, he is pretty picky about his Collard Greens – he wants true Southern, deep and rich flavor.

Ever been to a true Southern restaurant or even family cook out – one that serves fried chicken and all the fixin’s by the bucket, probably served home style? Their chicken is well seasoned and crispy. The cornbread is dense and thick. The corn is drenched in butter. Black eyed beans are cooked from scratch. Yams, perfectly soft. Mashed potatoes come with homemade peppered gravy. Et cetera. And their Collard Greens…

Those Collard Greens, y’all – smokey, salty, rich, just the right texture…

you just cannot get that true, classic comfort food flavor any other way than by using a good ole Smoked Turkey neck bone, and a couple other essential ingredients. A smoked ham hock/bone works, too, but I much prefer the turkey neck bone.

True, Southern Collard Greens usually take at least 90 minutes to slowly cook down on the stove top (some folks cook for 3 hours!). You can totally use this recipe on the stove top. However, these BEST EVER Collard Greens are made in at least 1/3 of the time in my Instant Pot Pressure Cooker! And, they are SO INCREDIBLY EASY!

Directions for both Stove Top and Pressure Cooker methods included below.

Best Ever Collard Greens

Ingredients

16 ounces collard greens

I use the pre-cut, pre-triple-washed greens in the bag because… why not?!

1 Smoked Turkey Neck Bone (or ham hock)

1 1/2 cups chicken stock (I used my Homemade Chicken Bone Broth)

2 T apple cider vinegar (I prefer Bragg’s Organic ACV)

2 T honey

1/2 of an onion, diced (about 1/2 cup)

2 garlic cloves, minced (about 1 1/2 T)

1 t salt

1/2 t pepper

1 t seasoned salt

1/4 t smoked paprika (smoked, not regular! A little goes a long way. I have this McCormick Smoked Paprika)

Essential Tools

Stovetop method: Large Stock Pot

Pressure Cooker method: I use this 6 qt 7-in-1 Instant Pot

Directions

Ready for this… ?

Throw all ingredients except collard greens in your stock pot or pressure cooker pot.

Stir until well combined.

Add Collard Greens.

Stovetop method: Stir, bring to simmer, then cook on low for about 90 minutes, stirring occasionally. Serve, perhaps with some hot sauce!

Pressure Cooker method: You don’t even need to stir, y’all! Close lid, close vent knob (for Instant Pot, turn vent knob to Sealing) and Cook on High Pressure for 25 minutes (for Instant Pot, press “Manual”, then use “+/-” buttons to adjust cook time). When done, quickly release pressure (QPR), stir. Serve, perhaps with some hot sauce!

Are those the easiest directions ever or what? Don’t be fooled and think if it’s that easy it can’t be good… because man! They are freaking killer!

My husband, the picky collard green eater, said they are THE BEST EVER!

Best EVER Collard Greens

Pressure Cooker or Stove Top

Follow us on Facebook, Instagram, Twitter and Pinterest!

Check out all of our Favorite Instant Pot Accessories!

December 30 2016

Instant Pot Italian Farro Salad | Food Under Pressure

Jessica All Recipes, Pasta Recipes, Side Dish Recipes 21 day fix, farro, Salad, whole grain

Italian Farro Salad

Pronounced Fahr-Oh, it is one of the oldest cultivated grains on the planet.

It is such a delicious grain, somewhere between barley and rice in texture, and it soaks up any flavor you give it! If you haven’t tried it, I totally encourage it! When I buy it, I buy more than one – it can be somewhat hard to find at my local grocery store, so sometimes I opt to buy it online. My favorite brand is Nature’s Earthly Choice Organic Farro, and I usually opt for the 6-pack!Truthfully, you could throw in anything you like with cooked Farro, toss with a little vinaigrette and it’s sure to be delicious. It’s so great to have something scrumptious and healthy to grab and eat in the fridge, too!

Something that is extra AWESOME about this Italian Farro Salad is the combination of textures and flavors – crunchy, nutty walnuts – sweet, chewy cranberries or sun-dried tomatoess – slightly chewy, satisfying farro – tangy dressing – sharpness from the onion – creamy cannelloni beans.

I mean, seriously… this Italian Farro Salad is so freaking DELISH! And, HEALTHY!

One of my favorite things about this Italian Farro salad – I cooked the Farro using my Instant Pot! Here is how to cook Farro in the Instant Pot.

For another way to use Farro, check out myInstant Pot Scarlet Farro Salad, too!

Without further ado…

Italian Farro Salad

Salad Ingredients

about 3 cups Cooked Farro, how to cook Farro in the Instant Pot

1/2 cup cannellini beans

1/4 cup roasted red peppers, chopped

1/4 cup red onion, chopped

1/4 cup sun-dried tomatoes or dried cranberries*, chopped

3 T walnuts, chopped

3 T Italian vinaigrette (your fave or my Simply Tangy Balsamic Vinaigrette)

pinch garlic salt

1/4 t black pepper

pinch to 1/4 t crushed red pepper, optional for spice
Fresh basil, chiffonnade (aka cut into strips), optional garnish*I use whichever I have on-hand.
Today it was dried cranberries — you want that sweet, chewy bite

Essential Tools

Pressure Cooker, I have the IP-60DUO 7-in-1 Instant Pot

Directions

Cook Farro – you can use my Pressure Cooker method, or cook the farro on your stovetop according to the Farro’s package directions.

Allow Farro to cool slightly while you prepare salad ingredients.

Add Farro and salad ingredients to mixing bowl. Mix together.

That is it!

Transfer to storage dish(es) (tupperware or a lidded bowl). I love using these 6 ounce Anchor custard bowls with lids for portion control! I also love these Sagler mixing bowls (set of 3 in 1.5, 3 & 5 quart) because they have lids!

Chill for at least an hour, then ENJOY. Thiscan also be eaten warm, but chilling it helps develop more flavor.

Confession: I didn’t wait… I ate a bowl right away!

Italian Farro Salad

Think that looks good?! Check out my Instant Pot Scarlet Farro Salad next!

Connect with us on Facebook, Instagram, Twitter and Pinterest!

Check out all of our Favorite Instant Pot Accessories!

SaveSave

December 30 2016

Simply Tangy Balsamic Vinaigrette [Whole30 approved] | Food Under Pressure

Jessica All Recipes, Side Dish Recipes 21 day fix, balsamic, dressing, vinaigrette, whole30

Simply Tangy Balsamic Vinaigrette [Whole30 approved]

I am historically a pre-made dressing kinda gal. They are quick and easy and tempting.

Sure, you can find premade’s with low calorie counts and even fat free. It has always been super tempting to purchase the lowest calorie dressing and then use 2-3 times the serving amount of 2 T. I felt no guilt using them. HOWEVER, I started to think: What could they possibly put in here to make it seemingly a vinaigrette if it only has 20 calories per 2 T? It can’t be oil, but it looks like oil… what the heck is in there?Have YOU ever thought about what they are putting in those mixes to make them taste good WITHOUT those calories and fat (et cetera)?

Have you ever looked at the labels of some of those bottles?

Plenty of sodium, soybean oils, high fructose corn syrup, other sugar, sometimes a TON of BAD fat, preservatives and words I can’t pronounce nor understand.

Simply Tangy Balsamic Vinaigrette

Ingredients

3 T Extra Virgin Olive Oil

3 T good balsamic vinegar

2 t spicy brown or dijon mustard

1 T water

1/4 t salt

1/4 t black pepper

1/4 t dried basil

1/4 t dried oregano

1/8 t onion powder

1/8 t garlic powder

pinch (or 3) crushed red pepper, optional

Directions

Add all ingredients to tupperware, close lid, and shake shake shake!

With this recipe, you have enough for 4, 2 T servings.

You can certainly double, triple, quadruple this recipe!

I also use it for my Italian Farro Salad!

Simply Tangy Balsamic Vinaigrette

Nutrition Facts per serving (4 total)

Calories: 115

Fat: 10.5 g

Sat Fat: 1.5 g

Sodium: 175mg

Carbs: 4g

Sugar: 1.5g

Protein: 0g

Connect with us on Facebook, Instagram, Twitter and Pinterest!

Check out all of our Favorite Instant Pot Accessories!