Greek Salad with Bulgur Wheat


  • 1/2 cup coarse bulgur wheat
  • 1/2 cup Water
  • 1/4 tsp kosher salt
  • 1/3 cup English cucumber
  • 1/2 cup fresh tomatoes
  • 1 scallion
  • 2 tbsp Kalamata olives
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp lemon juice
  • 1/3 cup feta cheese
  • 1 tbsp fresh mint
  • 1/4 cup fresh parsley
  • Pour the bulgur into the inner pot. Add the water and kosher salt. Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 0 minutes. After cooking, let the pressure release naturally for 2 minutes, then quick release any remaining pressure.
  • Unlock the lid. Remove the pot from the base. Fluff the bulgur with a fork and let it cool for a few minutes. Transfer it to a medium bowl.
  • Add the cucumber, tomatoes, scallion, and olives, and toss to combine. Drizzle with the olive oil and lemon juice. Add the feta cheese, mint, and parsley, and toss gently. Adjust the seasoning, adding salt or pepper as needed.
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