Instant Pot Potato Salad

Cook potatoes and eggs in one go in your Instant Pot for this potato salad recipe. Both turn out perfectly and the shells slip right off the eggs.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 163 Calories

Ingredients

• 3 large eggs
• 1 teaspoon paprika
• 2 stalks celery, chopped
• salt and ground black pepper to taste
• 2 green onions, chopped
• 3 tablespoons yellow mustard
• 1 tablespoon dill pickle relish
• 2 pounds red potatoes, scrubbed and cubed
• 1.5 cups water
• 0.25 cup mayonnaise

Recipe Instructions

Step 1

Pour water into the pot of a multi-functional pressure cooker (such as an Instant Pot) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes.

Step 2

Meanwhile, combine celery, mayonnaise, green onion, mustard, relish, and paprika in a large bowl. Stir until evenly combined.

Step 3

Peel and chop the eggs. Stir eggs and potatoes into the dressing. Season with salt and pepper. Cover and refrigerate for 1 hour before serving.

Step 4

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 15 minutes for pressure to build.

Step 5

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use tongs to transfer eggs to an ice bath and let cool for 10 minutes.