This is the easiest way to do Instant Pot Potato Salad! Everything cooks in one pot and no peeling eggs! With step by step video.
Keyword instant pot recipe
Prep Time 10minutes
Cook Time 3minutes
Total Time 13minutes
Author Ashley Fehr
2lbsred potatoes(4-6 potatoes)
1 1/2cupswater or chicken broth
1cupmayonnaise(regular or low fat)
2tablespoonsmilk(more or less for desired consistency)
2tablespoonssliced green onions
1teaspoonapple cider vinegar
Chop potatoes into roughly 1/4" chunks and place in the bottom of the Instant Pot (no trivet needed). Add the water.
Crack eggs and place in any silicone, steel or glass dish that fits in the Instant Pot (I use the egg bite molds and place one egg in each spot). Cover this pan with foil (not totally necessary, it just prevents steam from filling any remaining empty spots.)
Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 3 minutes. The Instant Pot will take about 10 minutes to reach pressure and begin counting down.
When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 5-10 minutes.
Remove the pan with the eggs, and turn the eggs out onto a cutting board. Roughly chop.
Drain any remaining liquid from the potatoes and place in a large bowl. Add the eggs.
Stir together the dressing: mayo, milk, green onions, vinegar, salt, mustard, and pepper, thinning with additional milk and adjusting seasoning as desired.
Stir into potatoes and eggs and refrigerate until completely chilled (5-6 hours).
Store leftovers in the refrigerator up to 4 days (depending on the freshness of your ingredients).