Here's a real favorite for my family. We've been making various versions of tomato bulgur for years. but when we got the Instant Pot we worked out a version to take advantage of that.
This is a versatile side dish, but one of my favorite ways to serve it is with chicken - either sweet chili chicken legs, or magically crispy chicken - a pico de gallo and a creamy cold sauce of some kind, maybe a ranch dip.
Instant Pot Tomato Bulgur
Serves 4 generously (we always have leftovers and they're very good cold in a salad)
1 small onion, finely chopped
olive oil
400 ml bulgur wheat, the coarse kind
1 tin (400 g) crushed tomatoes
400 ml water (just use the tin above)
1 tsp Vegeta (optional but gives a little extra oomph)
Set the IP to Sauté and heat the oil. Fry the onion for a few minutes, Add the bulgur wheat. Press cancel, and add tomatoes, water and vegeta (if using).
Place the IP on high pressure for 12 minutes (I use the rice setting) and then do an instant release. Season with salt and pepper as you see fit.
