Tiffany's Instant Pot® Potato Salad

Use your Instant Pot® to whip up this simple Southern-style potato salad recipe including eggs, celery, and sweet onion.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 289 Calories

Ingredients

• 2 ½ teaspoons salt
• 3 large eggs
• 4 cups cold water
• ½ cup mayonnaise
• 1 cup diced celery
• ½ cup diced sweet onion
• 1 tablespoon unseasoned rice vinegar
• 3 ¼ pounds russet potatoes, peeled and cut into 1-inch cubes
• 1 (3.8 ounce) can sliced black olives

Recipe Instructions

Step 1

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 2

Combine water, rice vinegar, and salt in a multi-functional pressure cooker (such as Instant Pot®). Add potato cubes and gently stir. Place eggs on top of potatoes. Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.

Step 3

Use tongs to transfer cooked eggs to a bowl filled with cold water. Taste a potato cube to ensure they are cooked through; if not, leave potatoes in the hot water until softened. Drain potatoes in a colander.

Step 4

Place cooked potatoes on a tray and allow to cool until safe to handle, about 30 minutes. Peel and dice eggs.

Step 5

Combine eggs, celery, onion, mayonnaise, and black olives in a large bowl and mix well. Add cooled potatoes and stir gently to incorporate. Cover bowl and refrigerate at least 3 hours before serving.