Instant Pot Potato Salad Recipe is one of my favorite recipes to prepare in the electric pressure cooker. It’s oh-so-convenient and fast!
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Try this quick, no-messy stove and delicious Potato Salad Recipe for the Instant Pot® or electric pressure cooker! One of my favorite side dishes is potato salad. Now that I’ve discovered how to make potato salad in my electric pressure cooker, I love it even more!
I like potato salad in the summer. I like potato salad in the winter. I even like potato salad in the spring and fall. You could say I’m an all-season potato salad kind of girl. But, I don’t just like any potato salad. I like “my” potato salad. I like the ingredients I use and I like the way I prepare those ingredients.
One of the things I don’t like about potato salad is the mess it makes. More times than not, when I boil potatoes or eggs on the stove, the water ends up boiling over and I’m left with a mess. The Instant Pot totally eliminates the mess! In fact, it not only eliminates the mess, but it also allows you to cook the potatoes and eggs at the same time and for a fraction of the time. Let’s just say, you’ll have potato salad from start to finish in about 20 minutes.
Who ever heard of such a thing? Potato salad in 20 minutes! Yes!! And that is no exaggeration and it includes the time it takes to build up pressure. Amazing! Quick! Non-messy! Delicious! And all with the ingredients I like! Perfect potato salad with the Instant Pot – that’s what I’m talking about!
Now for the recipe….
Potato Salad Recipe for the Instant Pot
You’ll start off by placing the steamer basket in the inner pot of the Instant Pot (if you don’t have a steamer basket, just follow this recipe without the use of the basket). Then add 1-1/2 cups of water.
Peel and cube potatoes so they are uniform and bite sized. Add the peeled and cubed potatoes to the pot. Place the eggs on top of the potatoes. I just kind of nestle them in place and so they aren’t touching.
Secure the lid on your Instant Pot and select high pressure. Adjust the cook time to 4 minutes. While the potatoes are cooking, you can prepare your sauce.
First, dice up your onion, if you haven’t already. This recipe calls for ¼ cup of onion, but you can adjust that to your preference. (I prefer a little more than that.)
In a large bowl, combine the onions, mayonnaise, dill pickle juice, mustard, salt and pepper. Mix with a spoon until well combined.
When the timer beeps on your pressure cooker, perform a quick release. This should take just a few minutes. Once the pressure is released, carefully remove the lid.
Fill an appropriate sized bowl with water and ice cubes. Remove the eggs from the pressure cooker and place in the bowl of cold water. Remove the steamer basket full of potatoes from the pot and allow to cool for a few minutes. If you didn’t use a steamer basket, carefully remove the inner pot and pour the potatoes into a strainer.
What makes this recipe “special” is the fact that we put the hard boiled eggs in a food processor. Neither my husband nor I care for the consistency of egg whites. So, the last thing I want in my potato salad is big chunks of egg whites. Peel the boiled eggs and place 3 of them in your food processor, pulsing until well processed and you no longer see chunks of egg white. It’s actually kind of amazing how the processed eggs don’t even look like they contain egg whites!
Add the processed eggs to the mayonnaise mixture and stir to combine. Add potatoes to the mayonnaise and egg mixture and gently fold to combine the sauce with the potatoes.
Slice remaining boiled egg and top potato salad. Garnish with a sprinkling of paprika. Refrigerate for at least an hour before serving.
- 6 medium russet potatoes peeled and cubed
- 1½ cups water
- 4 large eggs
- ¼ cup finely chopped onion
- 1 cup mayonnaise
- 1 tbsp dill pickle juice
- 1 tbsp mustard
- Salt and pepper to taste
- Put the steamer basket in the pressure cooker inner pot. Add the water and potatoes. Add the eggs on top of the potatoes.
- Lock lid in place, select High Pressure, and adjust cook time to 4 minutes.
- While the potatoes and eggs are cooking, prepare the sauce: In a large bowl, combine the diced onion, mayo, pickle juice, and mustard. Mix until well blended.
- When timer beeps, turn off pressure cooker and do a quick pressure release. When the pressure is released, carefully remove the lid. Remove the eggs and put into a bowl of cold water to cool. Remove the steamer basket with the potatoes from the pot.
- Allow potatoes to cool for a few minutes.
- Peel boiled eggs and add 3 eggs to a food processor and process until well blended. (Alternately, you can simply dice the 3 eggs.) Add processed eggs to the mayonnaise mixture and stir to combine.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 284Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 84mgSodium: 275mgCarbohydrates: 24gFiber: 3gSugar: 2gProtein: 6g
This Instant Pot Potato Salad recipe has got to be one of the very best things to ever come out of an electric pressure cooker. You cook the potatoes and eggs in the same pot. No boiled over messes on the stove. Simple and delicious!
If you give this potato salad recipe a try in your electric pressure cooker, I’d love to hear about it! Leave me a comment below or share a picture on social media using #thebirchcottage.
Here is a list of supplies that I used making this recipe. Links have been provided, where applicable, to Amazon for convenience sake:
- Instant Pot
- Steamer Basket
- Vegetable Peeler
- Large Mixing Bowl
- Food Chopper or Food Processor
- Silicone Spatula
- Storage Container (I love these!)
Til next time…