Instant Pot Potato Salad

This Instant Pot potato salad is a breeze to make; this method cooks the potatoes and eggs perfectly, and the shells slip right off of 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.