Instant Pot Potato Salad
This Instant Pot Potato Salad recipe lets you cook the potatoes and eggs together in your pressure cooker. It's an easy way to make this classic side dish!
Servings: 12
Cost: $5
Ingredients
- 1 cup water
- 8 small to medium red potatoes, sliced in half
- 4 eggs
- 2 celery stalks, chopped
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- 2 cups mayonnaise
Instructions
- Place the trivet into the Instant Pot, and add the water
- Add the potatoes, and place eggs on top
- Cover, turn valve to sealing position, and hit PRESSURE COOK for 5 minutes
- After 5 minutes cook time, allow a 5 minute natural release, then hit CANCEL
- Turn valve to venting position to release any remaining pressure. When pin drops, carefully open lid
- Remove eggs, using kitchen tongs, and place in ice water
- Carefully lift trivet, and remove potatoes onto a foil-lined baking sheet to cool
- Remove eggs from ice water, peel, and roughly chop. Reserve 1 egg for garnish, if desired
- Remove potato skins, dice potatoes with a knife, and add to large mixing bowl
- Sprinkle with sea salt and pepper, add celery and chopped eggs, and gently mix in mayo. Taste, and add additional salt and pepper, if desired
- Refrigerate for at least one or or more, and garnish with cut eggs and chopped parsley, if desired. before serving
Notes
Recipe was made in 6-quart Instant Pot Duo. You can make it in the 8 quart by adding 1 1/2 cups water. The cook time remain the same.
Nutrition
Calories: 350kcal