Learn how to make flavorful brown rice, sweet potato, and cranberry salad with the help of the Instant Pot. It’s coated in the most delicious balsamic orange dressing and be served cold or warm. It is perfect for any time of the year and the festive table on Thanksgiving or Christmas. It’s vegetarian, vegan, and gluten-free.
1largecelery ribdiced into cubes (about 1 cup of chopped celery)
1green onionsabout ½ cup chopped
⅓cupdried cranberriesdiced
⅓cuppumpkin seeds
⅓cuppecans or walnutsdiced
1cupbaby spinach or arugulaoptional
Orange Balsamic Dressing
1teaspoonorange zest
1tablespoonorange juice
2tablespoonBalsamic vinegar
1.5tablespoonsoy sauce or Tamari
2tablespoonmaple syrup
1clovegarlicminced
3tablespoonolive oil
¼teaspoonpepper
¼teaspoonsalt
¼teaspoonginger powderoptional (or grated ginger)
¼teaspooncinnamonoptional
Instructions
Add the rice and vegetable stock to the Instant Pot and stir. Place a trivet on top and pop the whole potato on top of the trivet so the rice will cook underneath. If you don’t have a trivet, simply place the potato in the middle of the rice.
Secure and lock the lid and set to pressure cook for 20 minutes on HIGH. Once the timer is done, allow NPR for 10 minutes and then quickly release the pressure. Remove the whole potatoes and place on a plate to cool down. If there is any excess liquid in the rice, strain it. Then spread the rice on a plate or a tray to cool down quicker, otherwise, leave it in the sieve to cool down.
Once the potato is cool enough to handle, peel it and dice it into cubes. Sprinkle it with a little salt and set aside.
Prepare the remaining ingredients for the salad. Whisk the dressing ingredients and set aside.
Time to assemble the salad: add rice and sweet potatoes to a large bowl and top with the remaining ingredients, then drizzle the dressing on top.
Then once mixed, serve the salad on a large platter topped with extra scallions, cranberries, pumpkin seeds, and nuts.