Instant Pot Brussels Sprouts And Farro Salad Recipe

Name: Instant Pot Brussels Sprouts And Farro Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces thick-cut bacon slices (8 slices), roughly chopped; 1 (12-oz.) pkg. shaved Brussels sprouts (7 cups); 3 cups lower-sodium chicken broth; 1 1/2 cups uncooked quick-cooking 10-minute farro (such as Trader Joe's), rinsed; 1/4 cup apple cider vinegar; 2 tablespoons country-style Dijon mustard; 1 tablespoon honey; 1 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 cup extra-virgin olive oil; 1 cup sweetened dried cranberries; 1 cup slivered almonds, toasted; 4 ounces goat cheese, crumbled (about 1 cup); Fresh flat-leaf parsley leaves

Servings: persons

12 ounces thick-cut bacon slices (8 slices), roughly chopped
1 (12-oz.) pkg. shaved Brussels sprouts (7 cups)
3 cups lower-sodium chicken broth
1 1/2 cups uncooked quick-cooking 10-minute farro (such as Trader Joe's), rinsed
1/4 cup apple cider vinegar
2 tablespoons country-style Dijon mustard
1 tablespoon honey
1 1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup extra-virgin olive oil
1 cup sweetened dried cranberries
1 cup slivered almonds, toasted
4 ounces goat cheese, crumbled (about 1 cup)
Fresh flat-leaf parsley leaves

1
Program a 6-quart electric pressure cooker to saute on normal heat. Add bacon; cook, stirring occasionally, until crisp, 14 to 16 minutes. Transfer bacon to a plate lined with a paper towel; reserve 3 tablespoons of drippings in cooker. Add Brussels sprouts; cook, stirring occasionally, until tender and bright green, 4 to 5 minutes. Transfer to plate with bacon.
2
Add chicken broth and farro to cooker. Close and lock lid of cooker; turn pressure release valve to sealing position. Program cooker to cook on manual on high pressure for 12 minutes. Turn pressure release valve to venting position to quickly release pressure (steam) from cooker until float valve drops. Carefully remove lid. Drain farro, and let cool 5 minutes.
3
Whisk together vinegar, mustard, honey, salt, and pepper in a large bowl until combined. Add oil in a slow steady stream, whisking constantly until smooth. Add cooked farro, Brussels sprouts, bacon, cranberries, and almonds to vinaigrette; toss to coat. Transfer mixture to a serving platter, and top with goat cheese. Garnish with parsley.

1363

kcal

Calories

100

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 ounces thick-cut bacon slices (8 slices), roughly chopped, 1 (12-oz.) pkg. shaved Brussels sprouts (7 cups), 3 cups lower-sodium chicken broth, 1 1/2 cups uncooked quick-cooking 10-minute farro (such as Trader Joe's), rinsed, and more.

Yes, Instant Pot Brussels Sprouts And Farro Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Instant Pot Brussels Sprouts And Farro Salad

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