Name: Wheat Berry Salad
Prep time: 5 min
Cook time: 35 min
Yield: 6 servings
Cuisine: Modern
Ingredients: 3 tbsp olive oil (divided); 1 cup wheat berries; 2 1/4 cups Water (divided); 2 cups peeled and shredded carrots; 2 apples (peeled, cored, and diced small); 1/2 cup raisins; 2 tbsp pure maple syrup; 2 tsp orange zest; 1/4 cup fresh orange juice; 1 tbsp balsamic vinegar; 1/2 tsp salt

Wheat Berry Salad

By :I Love my Instant Pot by Michelle Fagone

Chewier in texture and nuttier in flavor than most grains, wheat berries are a nutritional mother lode. Consisting of the bran, germ, and endosperm of the wheat kernel, wheat berries contain protein, fiber, and B6 vitamins, making it a grain powerhouse. This zippy salad is excellent as a standalone meal or served as a side dish. Also, feel free to garnish with snipped chives to take this dish up a notch and impress your guests.

Course

Main Course, Salad

Cuisine

Modern

Difficulty

Easy

Browse Category

Salad

Duration

30-60 min

Diet	Vegetarian

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Apples, Carrot, Maple Syrup, Orange Juice, Raisins, Wheat Berries

Keyword

instant pot recipe, instant pot salad recipe, pressure cooker recipes, salad recipe

Prep Time

5 minutes

Cook Time

35 minutes

Servings

6 servings

Ingredients

3 tbsp olive oil divided
1 cup wheat berries
2 1/4 cups Water divided
2 cups peeled and shredded carrots
2 apples peeled, cored, and diced small
1/2 cup raisins
2 tbsp pure maple syrup
2 tsp orange zest
1/4 cup fresh orange juice
1 tbsp balsamic vinegar
1/2 tsp salt

Course

Main Course, Salad

Cuisine

Modern

Difficulty

Easy

Browse Category

Salad

Duration

30-60 min

Diet	Vegetarian

Cooking Technique

Pressure Cook, Sauté

Main Ingredient

Apples, Carrot, Maple Syrup, Orange Juice, Raisins, Wheat Berries

Keyword

instant pot recipe, instant pot salad recipe, pressure cooker recipes, salad recipe

Prep Time

5 minutes

Cook Time

35 minutes

Servings

6 servings

Ingredients

3 tbsp olive oil divided
1 cup wheat berries
2 1/4 cups Water divided
2 cups peeled and shredded carrots
2 apples peeled, cored, and diced small
1/2 cup raisins
2 tbsp pure maple syrup
2 tsp orange zest
1/4 cup fresh orange juice
1 tbsp balsamic vinegar
1/2 tsp salt

Instructions

Press Sauté button on Instant Pot®. Heat 1 tbsp oil and add wheat berries. Stirfry for 4–5 minutes until browned and fragrant. Add 2 cups water. Lock lid.
Press the Manual button and adjust time to 30 minutes.
When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
Let cool for 10 minutes and drain any additional liquid.
Transfer cooled berries to a medium bowl and add remaining ingredients. Refrigerate covered overnight until ready to serve chilled.

Recipe Notes

*Manual and Pressure Cook buttons are interchangeable

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I Love my Instant Pot by Michelle Fagone

175 must-have recipes for everyone’s favorite cooking appliance—the Instant Pot—perfect for fast, delicious meals the whole family will love.

Discover how easy cooking can be with the versatile Instant Pot that serves as everything from a pressure cooker to a sauté pan to a yogurt maker. The fast, programmable, and energy-efficient appliance makes it quick and easy to whip up any of these delicious, satisfying recipes in just minutes!

This essential cookbook provides 175 appetizing, flavorful recipes from breakfast through dinner including:
–Bacony Poblano Hashbrowns
–Moroccan Lamb Stew
–Bourbon Barbeque Chicken Thighs
–Double Chocolate Cheesecake

With dishes to suit every dietary need from vegetarian to gluten free, there’s something for everyone in this collection of Instant Pot recipes. Featuring an introduction to the Instant Pot’s features and tips for the best cooking results, soon you’ll be using your Instant Pot for every meal!

Michelle Fagone is a recipe developer and food blogger. On her site, CavegirlCuisine.com she shares recipes and knowledge about the health benefits of cooking with local, fresh, unprocessed foods. Cavegirl Cuisine was named one of the Top 50 Paleo Blogs of 2012 by the Institute for the Psychology of Eating. She lives in Louisville, Kentucky. She is the author of The “I Love My Instant Pot” Recipe Book, The “I Love My Instant Pot” Paleo Recipe Book, and The “I Love My Instant Pot” Gluten-Free Recipe Book