Name: Instant Pot Potato Salad (No Egg)
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Potatoes, cut into 1-inch chunks - 2 pounds; Mayonnaise - 1 cup; Celery, finely chopped - 1 cup; Dill pickle relish - ½ cup; Sweet pickle relish - ½ cup; Bread and butter pickles, cut into large chunks - ½ cup; Minced onion - ½ cup; Yellow mustard - 1 tablespoon; Apple cider vinegar - 1 tablespoon; Salt, or more to taste - 1 teaspoon; Garlic powder - 1 teaspoon; Freshly ground pepper, or more to taste - ½ teaspoon

Ingredients for - Instant Pot Potato Salad (No Egg)

1. Potatoes, cut into 1-inch chunks 2 pounds

2. Mayonnaise 1 cup

3. Celery, finely chopped 1 cup

4. Dill pickle relish ½ cup

5. Sweet pickle relish ½ cup

6. Bread and butter pickles, cut into large chunks ½ cup

7. Minced onion ½ cup

8. Yellow mustard 1 tablespoon

9. Apple cider vinegar 1 tablespoon

10. Salt, or more to taste 1 teaspoon

11. Garlic powder 1 teaspoon

12. Freshly ground pepper, or more to taste ½ teaspoon

How to cook deliciously - Instant Pot Potato Salad (No Egg)

1 . Stage

Place the cut-up raw potatoes in a mesh basket inside a multi-functional pressure cooker (such as Instant Pot®). Add 1 cup water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

2 . Stage

Let cooker sit for 1 minute after it beeps. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour potatoes into a large bowl and set aside to cool for 15 to 20 minutes.

3 . Stage

Combine mayonnaise, celery, dill and sweet pickle relish, bread and butter pickles, onion, mustard, vinegar, salt, garlic powder, and pepper in a bowl. Stir well. Pour over the potatoes and stir gently to combine. Serve warm or cool.