Instant Pot Tangy Lentil Salad

1 cup dried lentils, rinsed

2 cups chicken stock or broth

1⁄2 teaspoon dried thyme

1 bay leaf

1⁄2 cup diced celery

1⁄4 cup finely diced red onion

1⁄4 cup finely diced red bell pepper

2 tablespoons extra virgin olive oil

Juice of 1 lemon

1 tablespoon minced garlic

2 tablespoons chopped fresh parsley

1⁄2 teaspoon dried oregano

3⁄4 teaspoon salt

1⁄4 teaspoon pepper

Add lentils, chicken stock, thyme, and bay leaf to the cooker.

Securely lock the pressure cooker’s lid and set for 8 minutes on HIGH.

Perform a quick release to release the cooker’s pressure. Drain lentils and remove bay leaf.

Combine lentils with remaining ingredients. Serve warm or chilled.

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