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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.