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Easy Instant Pot Potato Salad

Easy Instant Pot Potato Salad

A simple and delicious potato salad made using the Instant Pot electric pressure cooker. No more boiling potatoes on the stove and draining them in the sink! This Instant Pot method of cooking the potatoes (and eggs TOGETHER) will win you over!

Course Salad, Side Dish
Cuisine American
Keyword pressure cooker potato salad recipe
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings 8 Servings
Calories 327 kcal
Author Sandy Clifton

Ingredients

  • 1 Cup Water (for the Instant Pot)
  • 8 Med Potatoes (cubed in bite-sized pieces. I don't peel mine, but feel free!)
  • 5 Eggs (I always cook an extra as we like ours "eggy")

Dressing

  • 1 1/4 Cup Mayonaise
  • 1 Tbsp Yellow Mustard
  • 1 1/2 Tbsp Dill Pickle Juice
  • 1/2 tsp Kosher Salt (I usually end up adding a pinch more, but this is a good start)
  • 1/2 tsp Pepper
  • 1 Small Sweet Onion (finely chopped. Walla Walla or Vidalia are great!)

Optional to Load it Up!

  • 1/2 cup Cooked Chopped Bacon
  • 1 cup Shredded Cheddar Cheese
  • 1/4 - 1/2 cup Sour Cream (reduce mayo)
  • 1/2 cup Green Onions, sliced

Instructions

Warm up the Instant Pot (I also call it the IP). Prepare a bowl of ice water for the eggs.

  1. Put the water in the Instant Pot (make sure the liner is in it!). Plug in the pot and press the "Sauté" button. Continue with recipe prep as the water warms up. This helps your Instant Pot get up to pressure faster.

Prepare Potatoes & Eggs

  1. Add cubed potatoes to a mesh colander or basket that is safe to cook in, and can hold all of the potatoes. Set the whole eggs directly on top of the potatoes as they will cook together.

  2. As soon as the water in the Instant Pot is starting to simmer, very carefully set the basket of potatoes/eggs in the pot and close the lid, turning the steam release knob to the "Sealing" position.

  3. Then turn the pot off by pressing the "Keep warm/Cancel" button.

  4. Press the Manual button and use the + or - button to adjust cook time to 4 minutes.

  5. While the IP is doing its magic, put all of the dressing ingredients, including the onion, in a bowl and whisk together. Taste to see how you like it and adjust seasonings to your liking (I like mine to taste just a little bit too salty, as there are a lot of potatoes to season, and for me it comes out perfect. Start with recommended amount, just to be safe!).

  6. When the cook cycle has finished, turn the pot off and turn the steam release knob to the Venting position to Quick Release the steam/pressure. (QR or Quick Release). Once the pressure is released and the pin drops, open the lid facing away from you so you don't get a face full of steam!

  7. Take out the eggs using tongs, and put them in the bowl of ice water. Then carefully take out the basket of potatoes. I use a mesh stainless basket and take out the basket of potatoes with pot holders.

  8. To cool the potatoes faster, spread them out on a baking sheet in a single layer and stir them a few times. That helps a lot.

  9. Peel the eggs and chop them to the size you want.

  10. Put the cooled potatoes into a large bowl, pour the dressing on and stir. Add the chopped eggs and fold them in.

  11. Refrigerate salad for a couple of hours, if you can wait that long, and serve!

Recipe Notes

*If you are making the Egg Loaf, use only 4-5 eggs, and a thin metal or foil type bowl so they cook fully.

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Adapted from: Pressure Cooking Today's Quick Pressure Cooker Potato Salad