Ingredients
Instant Pot Ingredients
1 cup water
4 cups quartered baby potatoes
2 cups trimmed green beans cut in half
Dressing Ingredients
1/2 cup aquafaba [juice from cooked chickpeas (garbanzo beans)]
1 tablespoon balsamic vinegar
2 teaspoons Dijon Mustard
1 teaspoon apple cider vinegar
1/2 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
3/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon black pepper
1/4 teaspoon salt optional, or to taste
Uncooked Salad Veggies
1/4 cup sliced kalmata olives or use Nicoise olives, optional
1 cup diced ripe tomatoes or quartered cherry tomatoes
butter lettuce , for serving
Instructions
For the Pressure Cooker
Add the water to the Instant Pot liner. Put the potatoes and green beans in a steamer that fits inside your electric pressure cooker and lower into the liner.
Cook on high for 4 minutes. Release the pressure naturally.
Carefully remove the steamers and run cold water over the potatoes until they are cool.
For the Dressing
Add all the dressing ingredients to a bowl, blender, or food processor. If you’re using a bowl whisk until foamy and thick, or blend or process until it thickens.
Assemble the Salad
Add the cooled potatoes and green beans to a large bowl. Add 1/2 of the salad dressing and gently mix.
Add the tomatoes and olives, if using. Add in more dressing as needed.
Serve over lettuce.
Nutrition
Serving: 1g | Calories: 64kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 218mg | Potassium: 379mg | Fiber: 2g | Sugar: 3g | Vitamin A: 490IU | Vitamin C: 12mg | Calcium: 29mg | Iron: 1mg