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Instant Pot Potato Salad
Instant Pot Potato Salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
105 minutes
Effortlessly make perfectly cooked potatoes and eggs in your Instant Pot for a delicious potato salad, with easy-to-peel eggs.
Ingredients:
  • 1.5 cups water
  • 2 pounds red potatoes, scrubbed and cubed
  • 3 large eggs
  • 2 stalks celery, chopped
  • 0.25 cup mayonnaise
  • 2 green onions, chopped
  • 3 tablespoons yellow mustard
  • 1 tablespoon dill pickle relish
  • 1 teaspoon paprika
Instructions:
  • Fill the multi-functional pressure cooker with water and insert a steamer basket. Add the potatoes to the basket, then layer the eggs on top.
  • Seal the lid securely and set to high pressure following the manufacturer's guidelines. Cook for 4 minutes, then wait for 15 minutes for the pressure to build up.
  • Carefully release pressure using the quick-release method following the manufacturer's instructions for about 5 minutes. Unlock and remove the lid, then use tongs to transfer the eggs to an ice bath and allow them to cool for 10 minutes.
  • In a large bowl, mix together celery, mayonnaise, green onion, mustard, relish, and paprika until evenly combined.
  • Peel and dice the eggs, then mix them with the potatoes in the dressing. Season generously with salt and pepper. Chill in the refrigerator for 1 hour before enjoying.

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