Recipe Details
Ingredients
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4mediumYukon Gold potatoes, cut into 16 pieces
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1bunchbroccolini, stems trimmed
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¼cupextra-virgin olive oil
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3tablespoonsfresh-squeezed lemon juice
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1tablespoonminced garlic
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1teaspoonminced fresh oregano
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¾teaspoonsalt
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½teaspoonground black pepper
Cooking Directions
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Place a steamer basket into a multi-functional pressure cooker (such as Instant Pot). Add potatoes to the basket, then lay broccolini on top. Pour 1 1/2 cups water over the vegetables. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 3 minutes. Allow 5 to 10 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Transfer broccolini and potatoes to a serving bowl and let cool.
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Meanwhile, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper together in a small bowl. Pour dressing over broccolini and potatoes. Serve immediately or cover and refrigerate, removing from the refrigerator 1 hour before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories274 | |
| % Daily Value * | |
| Total Fat 14g |
18% |
| Saturated Fat 2g |
10% |
| Sodium 477mg |
21% |
| Total Carbohydrate 31g |
11% |
| Dietary Fiber 3g |
12% |
| Total Sugars 3g |
|
| Protein 7g |
13% |
| Vitamin C 110mg |
122% |
| Calcium 85mg |
7% |
| Iron 1mg |
6% |
| Potassium 382mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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