For a creamier potato salad, consider using a combination of mayonnaise and sour cream or Greek yogurt. Add a touch of acidity with a splash of apple cider vinegar or lemon juice for a brighter flavor. Feel free to customize the ingredients to your liking. Chopped bacon, fresh herbs (like dill or parsley), or a pinch of cayenne pepper can add extra depth and complexity. Ensure the potatoes are uniformly cubed for even cooking. Adjust seasoning after chilling, as flavors tend to mellow when cold.
Instant Pot Potato Salad
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 45 mins
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SERVING8 People
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VIEWS31
A modern twist on a classic! This Instant Pot potato salad streamlines the cooking process, delivering perfectly cooked potatoes and eggs with minimal cleanup. Enjoy the ease and fresh flavors in every bite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol72 mg
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Fiber3 g
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Protein5 g
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Saturated Fat2 g
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Sodium184 mg
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Sugar2 g
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Fat8 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPour water into the Instant Pot and insert a steamer basket. Add the cubed potatoes to the basket, then gently place the eggs on top. (2 minutes)
02
StepSecure the lid, ensuring the pressure valve is sealed. Select 'Manual' or 'Pressure Cook' and set the timer for 4 minutes on high pressure. Allow approximately 15 minutes for the pressure to build. (19 minutes)
03
StepOnce the cooking cycle is complete, carefully perform a quick pressure release according to the manufacturer's instructions (approximately 5 minutes). Once all pressure is released, remove the lid. (5 minutes)
04
StepImmediately transfer the cooked eggs to an ice bath and let them cool for about 10 minutes. (10 minutes)
05
StepWhile the eggs cool, prepare the dressing. In a large bowl, combine the finely chopped celery, mayonnaise, thinly sliced green onions, yellow mustard, dill pickle relish, and paprika. Mix well until thoroughly combined. (5 minutes)
06
StepOnce the eggs are cooled, peel and chop them. Gently fold the chopped eggs and cooked potatoes into the prepared dressing. (5 minutes)
07
StepSeason the potato salad generously with salt and freshly ground black pepper to taste. Cover and refrigerate for at least 1 hour to allow the flavors to meld together. (60 minutes)
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RECIPE REVIEWS
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Pauline Roberts
May 21, 2025This is the easiest potato salad recipe ever! The Instant Pot makes it so quick and simple.
Corbin Bergstrom
May 11, 2025I loved that I only had one pot to clean! The potatoes and eggs were perfectly cooked.
Fausto Casper
Mar 9, 2025I didn't have dill pickle relish, so I used chopped dill pickles instead and it worked great!
Adrian Gottlieb
Feb 3, 2025The flavor was amazing! I added some chopped bacon and it was a huge hit at the potluck.
Ole Hodkiewicz
Jan 30, 2025My eggs were a little overcooked, so I'll try reducing the cooking time next time.