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Instant Pot Broccolini and Potato Salad

This Instant Pot Broccolini and Potato Salad combines tender broccolini and creamy potatoes for a light and refreshing side dish. Perfect for summer barbecues or as a healthy addition to any meal, this salad is quick and easy to make in your Instant Pot.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 4 People
Calories 150 kcal

Equipment

  • 1 Instant Pot
  • 1 Mixing bowl
  • 1 Cutting board
  • 1 Colander
  • 1 Serving dish

Ingredients
  

  • 1 pound baby potatoes (about 500 grams)
  • 1 pound broccolini (about 500 grams)
  • 1/4 cup mayonnaise (60 ml)
  • 1 tablespoon Dijon mustard (15 ml)
  • 1 tablespoon red wine vinegar (15 ml)
  • 1 teaspoon salt (5 grams)
  • 1/2 teaspoon black pepper (2 grams)
  • 1/4 cup chopped fresh parsley (15 grams)
  • 1/2 cup cherry tomatoes, halved (optional - 75 grams)

Instructions
 

  • Wash the baby potatoes thoroughly and cut them into halves or quarters, depending on their size.
  • Pour 1 cup of water into the Instant Pot and place the steamer basket inside. Add the halved baby potatoes into the basket. Close the lid and set the valve to 'sealing'. Cook on high pressure for 8 minutes.
  • After 8 minutes, quick-release the pressure by moving the valve to 'venting'. Once the pressure is released, open the lid.
  • Add the broccolini on top of the potatoes, close the lid, and cook on high pressure for another 2 minutes.
  • Perform another quick release. Carefully remove the steamer basket with the potatoes and broccolini and let it cool slightly.
  • In a mixing bowl, whisk together the mayonnaise, Dijon mustard, red wine vinegar, salt, and black pepper until well combined.
  • Add the cooled potatoes and broccolini into the bowl and gently fold the mixture together using a large spoon until the vegetables are coated.
  • Fold in the chopped parsley and cherry tomatoes if using. Adjust seasoning if necessary.
  • Transfer the salad to a serving dish and refrigerate for at least 15 minutes before serving.

Notes

For added crunch, consider tossing in some toasted nuts or seeds.
This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
If you prefer a lighter option, you can substitute Greek yogurt for mayonnaise.