Quick and Easy Instant Pot Potato Salad
Everyone’s potluck favorite is about to get so much easier! Today, we’re sharing how the Instant Pot can prepare potato salad effortlessly. This awesome kitchen gadget transforms this salad into a one-pot recipe! This means you can cook the potatoes and eggs together, simultaneously. If that isn’t life-changing, I don’t know what is!
Our potato salad recipe is not only easy but it’s insanely addictive too. Tender potatoes and eggs are paired with an unforgettable homemade creamy dressing. You’ll certainly be making this salad all summer long!
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Begin by prepping the potatoes. Give the potatoes a good scrub to ensure any dirt or griminess is cleaned off. For this recipe, you’ll want to peel the taters, but keep in mind this is a personal preference and you can leave the skin on if you please, especially if you decide to use mini potatoes instead of the larger yellow flesh potatoes we used. Next, chop the potatoes into perfect bite-sized pieces.
Once the potatoes are prepped, add water or broth to the Instant Pot. Either will work perfectly, the only difference is that broth will add a bit more flavor. Then, dump the potatoes into the pot and carefully place the eggs on top. Being able to cook the potatoes and eggs at the same time is a serious game changer and will save you both time and effort!
Next, lid the pot and set the valve to sealing. You’ll want to cook on Manual/Pressure Cook HIGH for 4 minutes. It’s important to note that while the cooking time is short this doesn’t account for the time the pot needs to come to pressure. We found that our 6-Quart Instant Pot Duo took about 15 minutes to come to pressure, however, this time will vary depending on the model and size of pot you are using.
While you wait for the ingredients to cook, use this time to prepare the dressing. Simply whisk the mustard, mayo, sugar, vinegar, celery salt, salt, and pepper together in a bowl. Set aside and keep in the fridge until later. Then, chop the onions and celery and set aside.
Once the cooking time has elapsed, quick release the pressure. Turn off the Instant Pot by hitting cancel, and remove the lid. Then remove the eggs from the pot and place into a bowl of ice-cold water to stop the cooking process. Drain the leftover water from the pot and allow the potatoes to cool.
While you wait for the potatoes to cool, peel and chop the eggs. Then, add the eggs to the pot along with the chopped celery and onion. Finally, add the sauce and mix to combine before topping the salad with a dash of paprika. Be sure to cover and refrigerate for at least 30 minutes before serving. Enjoy!
- 8 cups potatoes, peeled and chopped
- 8 eggs
- 1 1/2 cups water or vegetable broth
- 1 cup celery, chopped
- 1/2 cup red onion, finely diced
- 2 tbsp mustard (can do half yellow and half honey or Dijon)
- 1 cup mayonnaise
- 2 tbsp white sugar
- 2 tbsp apple cider vinegar
- 1/2 tsp celery salt
- 1/2 tsp salt
- 1/2 tsp pepper
- Paprika
- Instant Pot
- Add 1 ½ cups of water or broth to the pot. Add the potatoes and then carefully place the eggs on top.
- Lid the pot, set the valve to sealing, and cook on Manual/Pressure Cook HIGH for 4 minutes.
- While it’s cooking, mix the mustard, mayo, sugar, vinegar, celery salt, salt, and pepper in a bowl. Set aside.
- Once cook time has elapsed, quick release the pressure. Turn off “Keep Warm” mode. Remove the eggs and place into a bowl of ice cold water to stop the cooking process.
- Drain leftover water from the pot and allow the potatoes to cool.
- Peel and chop eggs and add to the pot. Add chopped celery and onion. Add sauce and mix to combine. Top with paprika for serving.
- Cover and refrigerate for at least 30 minutes before serving. Enjoy!
Notes
Our 6-quart Instant Pot Duo took 15 minutes to come to pressure, but the time will vary depending on the model and size you’re using.
