Instant Pot Taco Salad with Zesty Lime Vinaigrette

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recipe by Megan Gilmore

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 2 ratings

This salad is hearty enough to serve as a main entrée, thanks to the use of whole-grain barley and black beans, which are both loaded with fiber and plant-based protein. Paired with a zesty lime vinaigrette and your favorite taco toppings, this meal is bursting with bright flavors. Every bite is interesting, which keeps you coming back for more. Chop the vegetables for the salad while the barley is cooking to save time.

Inspired by:

recipe updated Apr 22, 2020


  • Garlic clove icon
    Garlic clove
  • Canned black beans icon
    Canned black beans
    1.5 cups (432g)
  • Romaine lettuce hearts icon
    Romaine lettuce hearts
    2 (170g)
  • Barley icon
    1 cup (173g)
  • Water icon
    1 cup (240ml)
  • Ground cumin icon
    Ground cumin
    2 tsp (4g)
  • Chili powder icon
    Chili powder
    1 tsp (3g)
  • Fresh salsa icon
    Fresh salsa
    about ½ cup (120g)
  • Sea salt icon
    Sea salt
    1 tsp (6g)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    ¼ cup (60ml)
  • Apple cider vinegar icon
    Apple cider vinegar
    3 tbsp (44ml)
  • Lime juice icon
    Lime juice
    about ¼ cup (60g)
  • Maple syrup icon
    Maple syrup
    3 tbsp (44ml)
  • Cayenne pepper icon
    Cayenne pepper
    about ⅛ tsp (0g)
  • Black pepper icon
    Black pepper
    as needed
  • Red cabbage icon
    Red cabbage
    2 cups (182g)
  • Cherry tomatoes icon
    Cherry tomatoes
    1 cup (202g)
  • Green onion icon
    Green onion
    about ½ cup (49g)
  • Cilantro icon
    about ½ cup (14g)
  • Feta cheese icon
    Feta cheese
    about ½ cup (120g)
  • Avocado icon
    as needed


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Airtight container
  • kCook icon Large serving bowl
  • kCook icon Medium bowl

Step preview

  1. Add barley, water, ground cumin, chili powder, fresh salsa and sea salt to the inner pot
  2. Stir until combined
  3. Close and lock the lid and turn the steam release handle to Sealing
  4. Pressure cook - Manual, High, 20 min
  5. Natural release - 10 min
  6. Add extra virgin olive oil, apple cider vinegar, lime juice, maple syrup, garlic clove, ground cumin, cayenne pepper, sea salt and black pepper to an clean airtight container
  7. Cover
  8. Shake vigorously until combined then set aside
  9. Stir canned black beans into the inner pot
  10. Add red cabbage, cherry tomatoes, green onion, cilantro and romaine lettuce hearts to a clean large serving bowl
  11. Transfer content of inner pot to large serving bowl
  12. Drizzle salad with dressing
  13. Garnish with feta cheese and avocado
  14. Serve
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