This Middle Eastern salad is best enjoyed at room temperature or chilled. If you’re in a hurry, you can prepare it as directed and then spread on a sheet pan to cool. This is how professional chefs cool cooked foods so that the temperature drops quickly and they don’t overcook. Jar size: 3 1/2 to 4 cups
Servings Prep Time
4servings 5minutes
Cook Time
Servings Prep Time
4servings 5minutes
Cook Time
Dry ingredients
  • 2cups bulgur wheat
  • 1/4cup sundried tomatoes
  • 1/2cup dried parsley
  • 1/4cup dried mint
  • 1/2teaspoon sea salt
  • 1/4cup dried green onions
For cooking and serving
  • 4cups Water
  • 1/4cup lemon juiceto serve
  • 1/4cup olive oilto serve
  1. Layer the dry ingredients in the jar in the order listed.
To Cook:
  1. Place all of the jarred ingredients into the Instant Pot. Add 4 cups of vegetable broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Select the Rice function and Pressure Cook or Manual on Low for 12 minutes. Use manual pressure release.
To Serve:
  1. Stir in the lemon juice and olive oil.