Instant Pot Potato Salad
Instant Pot Potato Salad [Summer Picnic] is quick, easy and ready in less than 30 minutes. My secret ingredient makes this the best Potato Salad around.
Prep Time10 mins
Cook Time4 mins
Pressure Release1 min
Total Time14 mins
Servings: 8 servings
- 2.5 pounds Russet Potatoes (peeled/cubed)
- 1 1/2 cups Water
- 4-6 Eggs
Place raw potatoes in water and allow to soak for 30 minutes. Generously grease Loaf Pan and crack in Eggs.**
Add 1.5 cups of water to Pressure Cooker cooking pot. Drain potatoes and place into Steamer Basket. Place Steamer Basket into cooking pot. Place Loaf Pan on top of Steamer Basket.
Lock on lid and close Pressure Valve. Cook on High Pressure for 4 minutes. When Beep sounds, do a Quick Release.
While Potatoes and Eggs are cooking, mix together dressing ingredients and set aside.
Place Potatoes into Large Mixing Bowl. Fold out eggs onto Baking Rack. Carefully incorporate dressing into Potatoes. Place Baking Rack over bowl of Potatoes and push through grates. Sprinkle with Paprika.
Cover the bowl and place in refrigerator to chill, until ready to serve.
** If not using a Loaf Pan, place eggs on top of potatoes. After cooking, peel and slice or chop and add to Potatoes and Dressing.
What to Serve with Instant Pot Potato Salad
Calories: 289kcal | Carbohydrates: 26g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 90mg | Sodium: 964mg | Potassium: 635mg | Fiber: 2g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 10mg | Calcium: 39mg | Iron: 1.8mg