Millet Tabouleh
By :I Love my Instant Pot by Michelle Fagone
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Traditionally made with bulgur, this twist on a traditional tabouleh can easily be served as a vegetarian main dish with grape leaves, enjoyed as a chilled lunch salad bowl, or accompany a main meal as a side dish. The choice is up to you!
instant pot millet tabouleh, instant pot tabouleh, instant pot recipe, instant pot salad recipe
Votes: 1
Rating: 4
Rate this recipe!
Course Salad
Cuisine Middle East
Difficulty Easy
Browse Category Salad
Duration 30-60 min
Diet Vegetarian
Cooking Technique Pressure Cook
Main Ingredient Millet, Parsley, Red Onion, Roma Tomatoes, Vegetable Broth, Zucchini
Keyword instant pot recipe, instant pot salad recipe, instant pot tabouleh recipe, instant pot vegetarian recipes, pressure cooker recipes, salad recipe, tabouleh, vegetarian recipes
Prep Time 45 minutes
Cook Time 10 minutes
Servings
4 servings
Ingredients
  • 1 1/2 cups chopped fresh parsley
  • 1/4 cup chopped fresh mint leaves
  • 1 cup red onion peeled and diced
  • 1/4 cup Zucchini small-diced
  • 1/2 cup peeled seeded, and small-diced cucumber
  • 4 small Roma tomatoes seeded and diced
  • 1/4 cup olive oil plus 2 tsps, divided
  • 1/4 cup lemon juice
  • 1 tsp lemon zest
  • 1 1/2 tsp sea salt divided
  • 1/4 tsp ground black pepper
  • 1 cup millet
  • 2 cups vegetable broth
Course Salad
Cuisine Middle East
Difficulty Easy
Browse Category Salad
Duration 30-60 min
Diet Vegetarian
Cooking Technique Pressure Cook
Main Ingredient Millet, Parsley, Red Onion, Roma Tomatoes, Vegetable Broth, Zucchini
Keyword instant pot recipe, instant pot salad recipe, instant pot tabouleh recipe, instant pot vegetarian recipes, pressure cooker recipes, salad recipe, tabouleh, vegetarian recipes
Prep Time 45 minutes
Cook Time 10 minutes
Servings
4 servings
Ingredients
  • 1 1/2 cups chopped fresh parsley
  • 1/4 cup chopped fresh mint leaves
  • 1 cup red onion peeled and diced
  • 1/4 cup Zucchini small-diced
  • 1/2 cup peeled seeded, and small-diced cucumber
  • 4 small Roma tomatoes seeded and diced
  • 1/4 cup olive oil plus 2 tsps, divided
  • 1/4 cup lemon juice
  • 1 tsp lemon zest
  • 1 1/2 tsp sea salt divided
  • 1/4 tsp ground black pepper
  • 1 cup millet
  • 2 cups vegetable broth
instant pot millet tabouleh, instant pot tabouleh, instant pot recipe, instant pot salad recipe
Votes: 1
Rating: 4
Rate this recipe!
Instructions
  1. In a medium bowl, combine parsley, mint, onion, zucchini, cucumber, tomatoes, 1/4 cup olive oil, lemon juice, lemon zest, ucsa>1 tsp salt, and pepper. Cover and refrigerate for 30 minutes up to overnight.
  2. Drizzle 2 tsps olive oil in Instant Pot®. Add millet to Instant Pot® in an even layer. Add broth and remaining 1/2 teaspoon salt. Lock lid.
  3. Press the Rice button (the Instant Pot® will determine the cooking time, about 10 minutes pressurized cooking time).
  4. When the timer beeps, let pressure release naturally for 5 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
  5. Transfer millet to a serving bowl and set aside to cool. When cooled, add to refrigerated mixture and stir. Serve.
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