Instant Pot Vegetable Medley with Lemon Vinaigrette and Feta

Pressure cooking vegetables in an Instant Pot is a quick easy way to get perfect results with very little time or effort. Adding in the additional ingredients in this recipe results in a lovely side dish that is fit for a holiday gathering or special occasion.

This Instant Pot vegetable medley includes asparagus, broccoli and green beans. Other vegetables of your choosing can be substituted, as long as their cooking time is approximately the same.

The other advantage of this recipe is that it can be served right away, or chilled 24 hours in advance and served as a cold salad.

The fresh mint, oregano and feta cheese bring in layers of flavor to complement the crispy vegetables, but the star of the dish is the fresh made lemon garlic vinaigrette. It is very easy to make, and can also be made in advance and stored in the refrigerator. 

Lemon Garlic Vinaigrette

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Instant Pot Vegetables with Feta and Lemon Vinaigrette

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Yield: 5

Instant Pot Vegetable Medley with Lemon Vinaigrette and Feta

Instant Pot Asparagus Broccoli

Vegetable Medley in a Lemon Garlic Vinaigrette tossed with Feta Cheese, Oregano and Fresh Mint. The dish can be served hot or cold depending on your preference.

Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 30 minutes

Ingredients

  • 1 1/2 Cups (225g) Asparagus 2" (5 cm) pieces, discarding the woody white bottom section.
  • 1 1/2 Cups (225g) Broccoli cut into 2" (5 cm) pieces
  • 1 1/2 Cups (225g) Green Beans, stems removed, cut into 2" (5 cm) pieces
  • 3-4 Tablespoons (5g) Fresh Mint, Chopped
  • 1 Teaspoon (1g) Oregano
  • 3 oz (83g) Feta Cheese
  • 4 Tablespoons (80ml) Lemon Garlic Vinaigrette (recipe follows)

Instructions

Place 1 cup (236ml) of water in the bottom of the instant pot.

Add the washed and cut vegetables into a steamer basket on top of the trivet. *

Seal the lid on the Instant Pot and and set the venting knob to "Sealing".

Set the Instant Pot to "Manual" (High) and the time to "0".

Once the cooking has stopped (approximately 10 minutes) immediately vent the Instant Pot.

If serving the vegetables hot, toss with the oregano, feta, fresh mint and vinaigrette dressing.

If serving the vegetable medley cold, run the vegetables under cold water or place in an ice bath to stop the cooking process. Drain the vegetables and place in a covered bowl in the refrigerator until ready to serve. Toss with the remaining ingredients just prior to serving.

Notes

*Alternative vegetables can be substituted as long as they have similar cooking times. Fresh Peas, Cauliflower and Sweet Pea Pods are good examples of vegetables that will work.

**The vegetables can also be cooked in a steamer basket if you do not have an Instant Pot or Pressure Cooker. Simply add the vegetables to a steamer basket in a pot of boiling water and cover. Cook for about 5 minutes and check for doneness by inserting a sharp knife or fork into the skin of the vegetables. Once the knife pierces the skin easily, they are done.

Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 171Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 17mgSodium: 239mgCarbohydrates: 12gFiber: 4gSugar: 3gProtein: 8g
Yield: 1/2 Cup

Lemon Garlic Vinaigrette

Garlic Lemon Vinaigrette

Tangy Lemon Garlic Vinaigrette Dressing

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • Zest of 1 large Lemon
  • 1/2 Teaspoon (2g) Salt
  • 1/4 Cup (59ml) Lemon Juice
  • 3 Cloves Garlic, minced
  • 2 Teaspoons (8g) Sugar
  • 1/4 Cup (59ml) Olive Oil
  • 1 Teaspoon (5g) Dijon Mustard
  • Fresh Ground Black Pepper to taste

Instructions

Mince the garlic and add to a medium sized bowl

Add the lemon zest, lemon juice, sugar, salt, and dijon mustard and whisk together.

Slowly drizzle in the olive oil while whisking.

Taste and adjust the seasoning.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 49Total Fat: 5.1gSaturated Fat: .8gSodium: 7mg
 

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