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Vegan Instant Pot Potato salad with green beans and fresh herbs.

Vegan Instant Pot Potato Salad with Green Beans

A vegan potato salad with fresh spring herbs, Instant Pot potatoes, and green beans.  Instructions included for making the potatoes and green beans in the Instant Pot.
Course Dinner, Picnics
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 260kcal
Author mywifecancook


  • 3 lb yukon gold potatoes
  • 2 cups green beans
  • 2 tbsp rice vinegar
  • 1 cup white wine
  • 1/4 cup olive oil extra virgin
  • 1 tbsp whole grain mustard
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup chives, chopped
  • 1/4 cup fresh dill


  • Wash and cut potatoes in half.
  • Place 1 cup of water and the potatoes into the steamer basket in the Instant Pot.
  • Close lid and vent on Instant Pot and press manual 8 minutes.
  • When 8 minute cycle is done, press cancel and let naturally release for 5 minutes.
  • Release pressure, open lid, and remove potatoes with tongs.
  • Add washed and prepped green beans to Instant Pot, close lid, close vent, and cook on manual for 1 minute
  • When beans are done, quick release, remove steamer basket carefully, and place in an ice water bath for 1 minute, then drain.
  • While potatoes and beans are cooking, pour wine into a small pan, cook on medium low, and simmer for 6-8 minutes until reduced by half.
  • Whisk oil, vinegar, and reduced wine together.  Mix in mustard, salt, and pepper.  
  • Peel potatoes once slightly cooled (you can leave the peels on if you like them on).
  • Combine potatoes, beans, herbs, and oil/wine mixture together in a large bowl and stir gently until thoroughly mixed.
  • Refrigerate for at least one hour or overnight.