Instant Pot Greek Potato Salad

  • 2 lbs. potatoes, cut into bite-sized pieces
  • 1 cup water
  • 1 cup green beans, stems removed and cut into 1" pieces
  • 1 medium carrot, grated
  • 1 small red onion, peeled and cut into fine wedges
  • ¼ cup kalamata olives, chopped
  • 1 tablespoons honey
  • 1 large clove of garlic, finely minced
  • ½ cup olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper, to taste

Place the potatoes and water into an instant pot with a steaming rack in it. There is no need to peel the potatoes. Bring the pot to high pressure for 4 minutes and then proceed to release the pressure manually. Immediately add the green beans to the top of the potatoes and replace the lid. Set a timer for 8 minutes and continue preparing the rest of the salad.

In a large bowl, combine the carrot, red onion, and chopped olives. Set aside.

Prepare the dressing by combining the remaining ingredients (honey through salt and pepper) in a small resealable jar and shaking it vigorously. Set aside.

When the timer rings, remove the lid of the instant pot and add the potatoes and beans to the large bowl with the other vegetables in it. Take care not to add any of the water under the steaming rack. Add all of the dressing and stir lightly to evenly coat. Serve warm or chill in the refrigerator until ready to serve.

  • Yields: 6-8 servings
  • Preparation Time: 30 minutes

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