Instant Pot Potato Salad
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.
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 8 servings
- 2 lbs red potatoes (4-6 potatoes)
- 1 1/2 cups water or chicken broth
- 4 eggs
- 1 cup mayonnaise (regular or low fat)
- 2 tablespoons milk (more or less for desired consistency)
- 2 tablespoons sliced green onions
- 1 teaspoon apple cider vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/4 teaspoon pepper
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).
Calories: 304kcal | Carbohydrates: 18g | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 451mg | Potassium: 556mg | Fiber: 1g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 10.1mg | Calcium: 32mg | Iron: 1.3mg