Beans & Peas
Instant Pot Sea Island Red Pea Salad
MAKES 6 TO 8 SERVINGS
Who says winter foods aren’t colorful?
This gorgeous salad is vibrant enough to brighten up any dreary day.
1 cup dried Sea Island red peas, sorted and rinsed
1 cup finely chopped red onion, divided
2 cloves garlic, minced
1 bay leaf
4 teaspoons kosher salt, divided
1 (15-ounce) package frozen baby lima beans, thawed
½ cup finely chopped celery
1 (7-ounce) jar diced pimientos, drained
3 tablespoons apple cider vinegar
4 teaspoons Dijon mustard
1 clove garlic, grated
¼ teaspoon ground black pepper
⅓ cup olive oil
⅓ cup finely chopped fresh parsley
¼ cup finely chopped fresh basil
In a 6-quart Instant Pot, combine red peas, ½ cup onion, minced garlic, bay leaf, and 1¼ teaspoons salt; add enough water to cover peas by ½ inch (about 3 cups). Lock lid and close pressure-release valve. Select MANUAL feature. Pressure cook on HIGH for 10 minutes. Letpressure release naturally for 10 minutes; quick release
