I forgot how much I love wild rice in salads. It’s tender, chewy, with an irresistible nutty flavor. I owe my friend Megan Gilmore a thank you for the reminder.

This salad recipe comes from Megan’s new cookbook, The Fresh & Healthy Instant Pot Cookbook. You might know Megan as The Detoxinista, and the creator of this Mexican quinoa stew recipe that has been such a hit.

Megan’s new cookbook offers 75 easy recipes for fresh and healthy, light meals made in your Instant Pot. If you’re obsessed with Instant Pot cooking, you need this book!

I bought my Instant Pot last year (that’s an affiliate link, and Target is offering a discount right now). So far I’ve discovered that my Instant Pot does a fantastic job of cooking dried beans from scratch in about an hour.

Instant Pots definitely have their pros and cons, and are better suited for some types of recipes (like beans, but not multi-step soup recipes since you have to depressurize the pot to add ingredients or blend them). Instant Pots typically take 5 to 20 minutes to pressurize—only then do they start cooking.

Megan’s new book has opened my eyes to more uses for the Instant Pot. For example, she simultaneously cooks vegetarian red beans while rice cooks on the rack above—woah!

Continue to the recipe...

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