Go Back Email Link
–+ servings

Instant Pot Tabbouleh

A quick and vibrant salad made with bulgur, fresh herbs, and a tangy lemon dressing, prepared easily in the Instant Pot.
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 45 minutes
Serving Size 6 servings

Ingredients

For the Bulgur

  • 1 cup dried bulgur Yields approximately 3½ cups cooked bulgur.
  • 2 tsp extra virgin olive oil For cooking bulgur.
  • 1/4 tsp sea salt For cooking bulgur.
  • 2¼ cups water 1 cup for the inner pot, 1¼ cup with the bulgur.

For the Salad

  • 1¼ cups flat-leaf parsley, finely chopped Packed.
  • 1/3 cup fresh green onion, finely chopped
  • 2–2½ tsp fresh mint, finely chopped
  • 1 clove garlic, minced Peeled.
  • 1/2 cup small tomatoes, diced Or halved cherry tomatoes.
  • 1/4 cup lemon juice, freshly squeezed Approximately 1 lemon.
  • 2 tsp honey
  • 1 tsp sea salt Adjust to taste.
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup extra virgin olive oil

Instructions

Prepare the Instant Pot

  • Pour 1 cup water into the bottom of the Instant Pot insert.
  • Place the trivet in the pot.

Combine Bulgur for Steaming

  • In a heatproof bowl that fits on the trivet, add 1 cup dried bulgur, 2 tsp olive oil, 1/4 tsp sea salt, and 1¼ cups water. Stir gently.
  • Cover the bowl tightly with foil to prevent condensation dripping.

Pressure Cook

  • Set the bowl on the trivet, close the lid, and seal the valve.
  • Cook on HIGH pressure for 5 minutes.
  • Let the pressure naturally release for 10 minutes, then quick-release any remaining pressure.

Fluff and Cool

  • Carefully remove the bowl (it will be hot). Uncover and fluff bulgur with a fork.
  • Let the bulgur cool to room temperature or chill briefly.

Make the Dressing

  • In a medium bowl, whisk together 1/4 cup lemon juice, 2 tsp honey, 1 tsp sea salt, 1/4 tsp black pepper, and 1/2 cup extra virgin olive oil until emulsified.

Assemble the Salad

  • In a large bowl combine cooled bulgur, parsley, green onion, mint, garlic, and diced tomatoes.
  • Pour the dressing over the mixture and toss until evenly coated.
  • Taste and adjust salt, pepper, or lemon as needed.
  • Let rest in the fridge for 20–30 minutes for flavors to meld before serving.

Notes

For best results, chill the salad briefly to keep the herbs bright. Consider serving as a versatile side for grilled meats or as part of a picnic spread.