Name: Instant Pot Potato Salad
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Water - 1 ½ cups; Red potatoes, scrubbed and cubed - 2 pounds; Eggs - 3 large; Celery, chopped - 2 stalks; Mayonnaise - ¼ cup; Green onions, chopped - 2; Yellow mustard - 3 tablespoons; Dill pickle relish - 1 tablespoon; Paprika - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon

Ingredients for - Instant Pot Potato Salad

1. Water 1 ½ cups

2. Red potatoes, scrubbed and cubed 2 pounds

3. Eggs 3 large

4. Celery, chopped 2 stalks

5. Mayonnaise ¼ cup

6. Green onions, chopped 2

7. Yellow mustard 3 tablespoons

8. Dill pickle relish 1 tablespoon

9. Paprika 1 teaspoon

10. Salt and ground black pepper to taste 1 teaspoon

How to cook deliciously - Instant Pot Potato Salad

1 . Stage

Pour water into the pot of a multi-functional pressure cooker (such as an Instant Pot) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes.

2 . Stage

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 15 minutes for pressure to build.

3 . Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use tongs to transfer eggs to an ice bath and let cool for 10 minutes.

4 . Stage

Meanwhile, combine celery, mayonnaise, green onion, mustard, relish, and paprika in a large bowl. Stir until evenly combined.

5 . Stage

Peel and chop the eggs. Stir eggs and potatoes into the dressing. Season with salt and pepper. Cover and refrigerate for 1 hour before serving.