Don’t put away your pressure cooker just because the air outside is getting warmer. This Instant Pot potato salad is a great example of using the pressure cooker for spring and summer dishes. Mixed with lovely green beans, peas, pickles and zesty shallot vinaigrette, it’s vegan, gluten-free and Whole30-friendly*.
This is a fantastic salad to bring to a barbecue party, picnic in the park or to enjoy as a nutritious, balanced meal at home. Instant Pot cooked potatoes and green beans take very little time, just enough to dice up the other ingredients and to whisk up that delicious tangy vinaigrette.
INSTANT POT POTATOES FOR POTATO SALAD
The best potatoes to use in a salad are waxy potatoes such as red potatoes, Yukon Gold, and so on as they hold their shape and firmer texture, which works well when you chop them. You could also use smaller, baby potatoes. By the way, you can usually leave the skin on, but wash the potatoes well and cut away any damaged spots.
Instant Pot is great for cooking potatoes, especially if you want to leave them whole, as it will take half the time of boiling them on the stove. The time will vary on the size of your potatoes but for slightly larger ones like ours in the picture below you will need 4-5 minutes on HIGH pressure.
Once cooked, simply let them cool off in a sieve while you prepare other ingredients, such as green beans which you also need to cook briefly in the Instant Pot. Then slice them when cooled off.
Cooking potatoes and green beans ahead of time works well as they will last well in the refrigerator for a couple of days. You can also make the onion mustard dressing and it will be even better when made a day earlier. All you need to do to finish the salad is dice up the rest of the fresh ingredients and toss everything together.
MORE INSTANT POT RECIPES YOU MIGHT LIKE
- Instant Pot Baby Potatoes With Dill & Butter
- Mexican Bean Salad
- Instant Pot Creamy Potato Salad With Variations
- Keto Egg Salad With Instant Pot
- Mexican Quinoa With Cilantro Dressing
- Corn On The Cob With Cajun Lime Butter
Instant Pot Potato Salad With Tangy Vinaigrette
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6-8 1x
- Category: Salad
- Method: Instant Pot
- Cuisine: Vegan
Mixed with lovely green beans, peas, pickles, and zesty shallot vinaigrette, this Instant Pot potato salad is vegan, gluten-free and Whole30-friendly.
1 kg /2 lb small to medium potatoes, washed but unpeeled
1 teaspoon salt
3–4 oz (100–120 g) fine green beans, tails removed and cut in three
1 cup chopped red bell pepper
2/3 cup defrosted baby green peas (simply soak them in boiling hot water for a few minutes, replace with a chopped carrot for Whole30)
4 medium gherkins, diced finely
1/4 cup chopped parsley or dill
Generous pinch of black pepper
1 small red onion or 2 shallots, finely diced
5 tablespoons red wine vinegar
5 tablespoons olive oil
2 teaspoons Dijon mustard or whole grain mustard
1 teaspoon sugar or honey (omit for Whole3)
1 teaspoon sea salt
- Add whole potatoes, 2 cups of water and 1 teaspoon of salt to the Instant Pot and stir around. Close and lock the lid, making sure the top valve is pointing to Sealing.
- Set to Manual, HIGH pressure and adjust the time to 4 minutes. After 3 beeps, the Instant Pot will begin pressurizing and cooking will commence even during that time. The timer won’t come on until the IP is at full pressure.
- Once the timer stops, use quick release (QR) to let off the pressure. Be careful when you point to the valve to Venting and step away to avoid the hot jet stream. Strain the potatoes and leave in a colander or on a cutting board to cool down.
- Add the green beans to the Instant Pot with 1 cup of water. Pop the lid back on and this time set the pressure to LOW for 0 (zero) minutes. Even though the timer is set to zero, the beans will still cook during the pressurizing of the pot. Once the cooking stops, use the quick release to let off the pressure. Don’t leave the beans in there for too long as they will continue to cook and can get too soft for the salad. Strain the beans under cold water and set aside.
- While the potatoes and beans are cooking, prepare the rest of the ingredients. Whisk the chopped onions or shallots with the other dressing ingredients and set aside. The vinegar and mustard will pickle the onions slightly and if you leave them overnight, they will infuse with flavours and get a little softer.
- To finish the salad, dice the potatoes into large cubes or circles (any shape you like) and combine all other ingredients, the vinaigrette and fresh herbs.
Depending on the season, you can throw in other crunchy fresh vegetables such as fresh cucumbers, radish, or carrots.
- Serving Size: 1 cup
- Calories: 214
- Sugar: 5 g
- Sodium: 777.4 mg
- Fat: 10.4 g
- Saturated Fat: 1.5 g
- Carbohydrates: 27.8 g
- Fiber: 5.1 g
- Protein: 3.7 g
- Cholesterol: 0 mg
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