Instant Pot Rainbow Panzanella Salad

INGREDIENTS

3 cups

purple Idaho® potatoes, cut into pieces

2 cups

beets, cut into pieces (I used a combination of golden and candy cane beets, but red are fine)

2 cups

water

1/4 cup

olive oil

3 tbsp

balsamic vinegar

1 tsp

fresh thyme leaves

1/2 tsp

Dijon mustard

1/2 tsp

salt

1/4 tsp

pepper

4 cups

stale French or Italian bread cubes (or fresh bread cubes baked at 350 degrees for 10 minutes or until crunchy)

4 cups

chopped tomatoes (I used a combination of heirlooms to get the different colors)

1/4 cup

chopped fresh basil