Easy Instant Pot Potato Salad Recipes
INSTANT POT® POTATO SALAD
Save yourself time and one less pot to wash by cooking your potatoes and eggs together and in the same pot. I heard about this hack and decided to try it out myself. Not only were the potatoes and eggs cooked perfectly, the shells slipped right off of the eggs, making this a breeze to put together. Feel free to change up the ingredients to suit your go-to potato salad recipe but I highly recommend using this method to cook your potatoes and eggs.
Provided by Soup Loving Nicole
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Pour water into the pot of a multi-functional pressure cooker (such as Instant Pot®) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes.
- 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.
- 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.
- Meanwhile, combine celery, mayonnaise, green onion, mustard, relish, and paprika in a large bowl. Stir until evenly combined.
- 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.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 19.5 g, Cholesterol 72.4 mg, Fat 7.8 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 1.5 g, Sodium 183.6 mg, Sugar 1.7 g
INSTANT POT POTATO SALAD
An Instant Pot Potato Salad recipe that only has a 5 minute cook time! The eggs cook right along with the potatoes - plus there's a secret ingredient! Potato salad is the ideal side dish for a good burger, or it can stand alone - you choose!
Provided by Melissa Griffiths - Bless this Mess
Categories Side
Time 1h35m
Number Of Ingredients 12
Steps:
- Peel and prepare your potatoes. You should cube them into small bite-sized pieces, 1/2 to 3/4 of an inch across.
- Add one cup of water to the insert of your Instant Pot. Place the prepared potatoes in a steamer basket that is Instant Pot safe and place the steamer and potatoes inside the Instant Pot insert. Place the 6 eggs on top of the diced potatoes.
- Put the lid on the Instant Pot and set the valve to seal. Select Pressure Cook, High Pressure, and choose a 5 minute cook time.
- When the cook time has finished, use the quick pressure release. When the valve drops, carefully open the lid to your instant pot. Use tongs to remove the eggs and set them aside. Carefully remove the steamer basket of potatoes from the Instant Pot and set it inside a large bowl.
- Dump the potatoes into the large bowl and let them cool about 15 minutes. They can be warm but you don't want them to be steaming hot.
- When the potatoes have cooled a bit, add the mayo, pickle juice, onions, chopped dill pickles, mustard, salt, pepper, dill and sugar. Stir well to combine.
- Peel and chop the eggs and stir to combine.
- Adjust the salt and pepper to taste.
- Cover and refrigerate for at least an hour before serving.
Nutrition Facts : ServingSize 1 cup, Calories 274 calories, Sugar 4.1 g, Sodium 619.6 mg, Fat 15.4 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 26.8 g, Fiber 3.9 g, Protein 7.5 g, Cholesterol 149.1 mg
EASY INSTANT POT® POTATO SALAD
Perfect classic potato salad made easy with your Instant Pot®. It's the best crowd-pleaser! Keep it hassle-free by cooking eggs and potatoes together.
Provided by Fioa
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 35m
Yield 10
Number Of Ingredients 10
Steps:
- Pour water in a multi-functional pressure cooker (such as Instant Pot®). Place steamer; add potatoes and eggs. Close and lock the lid. Select high pressure according to manufacturer's instructions and set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Place potatoes in a large bowl. Peel eggs, remove egg yolks, and chop egg whites. Mash yolks and whisk with mayonnaise, vinegar, and mustard in a bowl until well combined to form the dressing.
- Combine chopped egg whites, potatoes, and celery; pour in dressing and stir until evenly coated. Season with salt and pepper and sprinkle with chives. Refrigerate before serving.
Nutrition Facts : Calories 132.9 calories, Carbohydrate 15.2 g, Cholesterol 40 mg, Fat 7 g, Fiber 1.7 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 197.3 mg, Sugar 1.2 g
INSTANT POT POTATO SALAD
Potato salad has never been easier than with this Instant Pot Potato Salad recipe! You can prepare the eggs and potatoes at the same time. It's so delicious and a crowd pleaser every time and you'll never go back to your old methods again - using an Instant Pot to make your potato salad is one of those great ideas you'll never forget
Provided by Katie Clark
Categories Instant Pot
Time 20m
Number Of Ingredients 8
Steps:
- Quarter your potatoes - we don't recommend peeling them, but you can if you want. Place 2 cups of water in the Instant Pot Add the potatoes You can place the eggs on top of the eggs - shell on - or crack them into an Instant Pot safe dish and place that on top of the potatoes. Add about a teaspoon of salt Cook for 4 minutes on manual high pressure and do a quick pressure release. Drain the water Combine the eggs and potatoes together and mash Combine with the dressing below and enjoy! DRESSING Combine the remaining ingredients from the list above and enjoy! Best when served cold.
Nutrition Facts : Calories 329 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 121 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 444 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
INSTANT POT POTATO SALAD
Steps:
- Peel and dice potatoes.
- Pour water into Instant Pot.
- Pour diced potatoes into instant pot.
- Sprinkle 1/2 of the salt and pepper on top of the potatoes.
- Nestle the eggs (in the shell) among the diced potatoes.
- Close lid and turn valve to "seal" and cook on high pressure for 4 minutes. When timer beeps, quick-release pressure.
- Remove eggs from pot. Let cool, peel and then chop.
- Strain potatoes.
- Combine cooled potatoes, eggs, pickles, mayonnaise, and remaining salt and pepper in a bowl. Serve and enjoy!
- Peel and dice potatoes.
- Pour water into Instant Pot.
- Pour diced potatoes into Instant Pot.
- Sprinkle 1/2 of the salt and pepper on top of the potatoes.
- Crack eggs into lightly greased metal or silicone insert pan and place pan in a silicone sling.
- Place the sling with the insert pot on top of the potatoes in the Instant Pot.
- Close lid and turn valve to "seal" and cook on high pressure for 4 minutes. When timer beeps, quick-release pressure.
- Remove insert pan and trivet/sling from Instant Pot. Remove the egg loaf from the pan by flipping it over on a plate. Chop eggs with a knife or pizza cutter.
- Pour potatoes into a strainer.
- Combine cooled potatoes, eggs, pickles, mayonnaise and remaining salt and pepper in a bowl. Serve and enjoy!
Nutrition Facts : ServingSize 1 g, Calories 295 kcal, Carbohydrate 16 g, Protein 6 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 94 mg, Sodium 351 mg, Fiber 3 g, Sugar 3 g
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Reviews 1Calories 181 per servingCategory Side Dish
- Scrub the potatoes potatoes and dry them gently with a clean towel. Peel them if you want to (this is an optional step).
- Then, place the trivet inside a 6-quart pressure cooker with 1 cup of water. Place the potatoes on top of the trivet and lock on the lid.
- Cook at high pressure for 15 minutes. Once the cooking time is complete, let the pressure come down naturally for about 10 minutes. Then, use the quick release and carefully remove the lid.
- Use tongs to transfer the potatoes to a cutting board. Cut them into bite-sized pieces, about 1-inch in size. Put the cooked potato cubes into a large mixing bowl.
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5/5 (6)Total Time 41 minsCategory Side DishCalories 288 per serving
- Pour 1 ½ cups water in the Instant Pot inner pot. Add a steamer basket to the pot. (If you don't have a steamer basket, you can set the potato pieces on the metal trivet that came with the Instant Pot.) Put the potato pieces in the steamer basket and set the eggs on top of the potatoes.
- Close the Instant Pot lid and turn the steam release valve to the sealing position. Pressure cook at high pressure for 4 minutes. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.
- As soon as the cook time ends, quick release the pressure by turning the steam release valve to the venting position using the handle of a long spoon. As soon as the steam escapes and the pin drops down, open the Instant Pot lid.
- Immediately put the eggs in a bowl of ice water. Carefully transfer the potatoes to a large plate or baking sheet, in a single layer, and allow them to cool.
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From pressurecookingtoday.com
4.6/5 (78)Total Time 2 hrs 20 minsCategory Side DishCalories 355 per serving
- Put the steamer basket in the pressure cooker pot. Add the water, potatoes, and eggs. Lock lid in place, select High Pressure, 4 minutes cook time, and press start.
- When the cook time ends, turn off pressure cooker and do a quick pressure release. When the pressure valve drops, carefully remove the lid.
- Remove the steamer basket from the pressure cooking pot. Put the eggs into ice-cold water to cool. Allow the potatoes to cool separately.
- In a large bowl, combine the onion, mayo, parsley, pickle juice, and mustard. Add the cooled potatoes and gently mix the mayonnaise mixture into the potatoes.
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From tasteandsee.com
4.8/5 (5)Total Time 1 hr 21 minsCuisine AmericanCalories 221 per serving
- Place a trivet in the bottom of the inner pot. I added another wire egg rack and turned it upside down to help prevent potatoes from falling into the liquid. You could use a wire basket as well.
- Set pressure cooking time for 3 minutes on high pressure. It will take about 20 -21 minutes to come to pressure.
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From pressurecookrecipes.com
5/5 (78)Total Time 45 minsCategory Salad, Side Dish, SnackCalories 299 per serving
- Pressure Cook Potatoes and Eggs: Add 2 ½ tsp fine table salt, 1 tbsp (15ml) rice vinegar or apple cider vinegar, and 4 cups (1L) cold water in Instant Pot. Submerge all the potato cubes in the water mixture and layer the 3 large eggs on top. Close lid and pressure cook at Low Pressure for 0 minute + Quick Release. Immediately release the pressure and carefully open the lid. *Note: the “get up to pressure” time will take roughly 23 - 24 minutes, and the potatoes and eggs will be done. Taste one of the potato cubes to make sure they're done. If your potato cubes are larger, they may need to sit in the hot water for a few more minutes to finish cooking. Place hard boiled eggs in cold water and gently drain the potato cubes with a colander.
- Prepare Ingredients: While the potatoes and eggs are cooking, prepare the remaining ingredients. Don’t put away the knife and the chopping board as you will have to finely chop the hard boiled eggs later.
- Cool Potatoes: Gently layer hot potato cubes on a large tray. Drizzle and season potato cubes with 2 tbsp (30ml) rice vinegar or apple cider vinegar while they are hot. Let the potatoes cool for 30 minutes. Finely chop the hard-boiled eggs once they are cool to touch.
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- Add water to Instant Pot with 1/2 teaspoon of salt, add potatoes. Secure lid, set vent to “sealing” and pressure cook on high for 3 minutes.
- When the 3 minutes are complete, quick release the pressure and press cancel. Drain potatoes in a colander and return to pot. Gently add lemon juice.
- In a separate bowl mix mayo, buttermilk, dijon mustard, dill, onions and chives. Then gently add dressing to potatoes and stir until all incorporated. Add salt and pepper to taste (usually about 1/2 teaspoon of each).
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- 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.)
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- Add cubed potatoes to the Instant Pot and top with eggs. Pour in water and close the lid. Pressure cook on HIGH pressure for 4 minutes.
- Once all the steam has released carefully open the lid and transfer the eggs to a bowl filed with ice and cold water. When the eggs are cool enough to handle peel and separate the egg yolks from the egg whites.
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- Place the trivet in the insert pot of the Instant Pot (or you can use a steamer basket, if you have one). Pour 1 cup of water into the insert pot.
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- Add the water to the Instant Pot. Place the Instant Pot on the saute' function. This will allow the water to warm so that it comes to pressure sooner.
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- Start by washing and peeling the potatoes, then dice into medium sized cubes. Place a steaming basket or a trivet in the Instant Pot, add about 1 cup of water to the bottom of the pot.
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- Put steamer basket in the pressure cooker pot. Add the water, potatoes and place the eggs on top of potatoes. Place lid on pressure cooker and lock into place. Select high pressure and set to 4 minutes.
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