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Soba Tahini Salad

Prep Time5 mins
Cook Time1 min
Total Time10 mins
Course: Main Course, Salad
Keyword: gluten-free, nut-free
Servings: 4 bowls
Calories: 386kcal
Author: Stephan Vogel


  • Instant Pot


  • 720ml 3 cups Water
  • 200g. 7-oz pack Soba Noodles certified gluten-free if needed
  • 270g. 1 ½ cup Edamame shelled
  • 1 small carrot grated
  • 260g. 1 cup White cabbage chopped
  • 45g. 3 tbsp. Tahini
  • 30ml 2 tbsp. Soy sauce or Tamari certified gluten-free if needed
  • 5g. 5 tbsp. Fresh cilantro chopped
  • 30g. 2 tbsp. Toasted sesame seeds

Optional Garnishes

  • Fresh Lemon Juice


  • Add the water into the IP, secure the lid, and setthe Pressure Release to Sealing. Select the Pressure Cook setting at lowpressure and set the time to 1 minute.
  • Once the 1-minute timer has completed, QPR.
  • Open the pot and add the soba noodles and edamame beans. Put the lid back on and allow the ingredients to cook on the residual heat for about 5 minutes. Select the Cancel setting.
  • Using oven mitts, lift out the inner pot, drain the hot water, and rinse the soba noodles and edamame beans with fresh, cold water.
  • Drain all the water from the inner pot and stir in all the remaining ingredients except for the sesame seeds.
  • Transfer the soba tahini salad into bowls and serve it topped with the sesame seeds and the optional lemon juice. Serve cold and enjoy!


Lunch tip!
Prepare this salad the night before and put it in a meal container so you can simply grab it and go!