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Instant Pot Nicoise Salad

Nicoise salad with green beans, tomatoes, potatoes, cucumbers, tuna, and hardboiled eggs
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Healthy, refreshing Nicoise Salad, made easy in the Instant Pot

Ingredients

Scale

For the Lemon Vinaigrette (double if you like a lot of dressing)

  • ¼ cup fresh lemon juice
  • 1 teaspoon dijon mustard
  • ½ teaspoon honey
  • ⅛ teaspoon garlic powder or small garlic clove, minced
  • ¼ teaspoon salt
  • Fresh ground black pepper
  • ¼ cup olive oil

For the salad

  • 1 pound baby red or gold potatoes (small bite size)
  • 1 pound green beans, trimmed
  • 4 eggs
  • 1 head bibb or butter lettuce, leaves separated
  • 1 cup grape tomatoes, halved
  • 1 cup sliced or diced cucumber
  • ½ cup olives (black, green, kalamata – use your favorite!)
  • 1 (8 ounce) jar tuna packed in olive oil, drained

Instructions

  1. Prepare the Lemon Vinaigrette by adding all of the ingredients to a mason jar.  Shake to combine – if you own one, I like to use shaker balls to help emulsify the oil.
  2. Add 1 cup of water to the pressure cooker pot.  Place a steamer basket inside.  Place baby potatoes in the steamer basket.  Set eggs on top of the potatoes on one side of the basket.  
  3. Wrap beans in a piece of foil, leaving the top slightly open.  Place on top of the potatoes, on the opposite side of the eggs.  Note:  If you like your beans soft, you do not need to wrap them in foil, just set them on top of the potatoes.
  4. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 5 minutes.
  5. While the vegetables and eggs are cooking, prepare an ice bath of water and ice (this will be for the eggs and beans so make sure it’s large enough to hold both).
  6. When cooking is complete, allow the pressure to naturally release for 3 minutes, then use a quick release – I suggest holding the valve open only part way to let the pressure release gently.  I’ve noticed this helps prevent the small potatoes from bursting from the pressure change.
  7. Immediately place beans and eggs in the ice bath for 5 minutes, then place beans on a paper towel lined plate and dab off excess water.
  8. Peel and quarter eggs.
  9. Place potatoes in a bowl and toss them with some of the Lemon Vinaigrette and a pinch of salt.
  10. To Serve:  For a crowd, arrange lettuce, potatoes, green beans, quartered hard-boiled eggs, tomatoes, cucumber, olives, and tuna on a large platter.  I like to make a pile of each ingredient on the platter because it looks so pretty.  Drizzle about half of the dressing over the salad and sprinkle everything with a pinch of kosher salt.  Serve salad with the remaining dressing on the side for anyone who wants extra.
  11. For an individual serving, create a bed of lettuce then scatter remaining ingredients on top and add a drizzle of vinaigrette.
  12. Serve immediately.

Notes

  • To make sure the potatoes are cooked through, use small bite size potatoes or use larger potatoes and cut them in half.
  • The green beans are wrapped in foil to keep them crisp tender.  If you prefer them soft, omit the foil and just place them right on top of the potatoes.
  • Tuna is traditional for Nicoise Salad, but if you’re not a fan you can substitute with shredded chicken, artichoke hearts, or white beans.

Find it online: https://instafreshmeals.com/instant-pot-nicoise-salad/