Instant Pot Potato Salad No Egg Recipes

INSTANT POT POTATO SALAD

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.

INSTANT POT® POTATO SALAD

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.

BEST POTATO SALAD INSTANT POT RECIPE

Steps:

• Wash off the red potatoes.
• Place steamer basket in Instant Pot.
• Place the washed red potatoes into the Instant Pot, set 4 eggs on top. That's right - you will be hard boiling the eggs while steaming the potatoes! We told you this no mustard potato salad instant pot recipe was EASY!
• After the Instant Pot goes off, let your red potatoes and eggs natural release. This means, don't push the value. This takes approximately 15-20 minutes, so need to let off the steam.
• Place the boiled eggs in the ice water.
• Cut the potatoes into quarters and place in bowl
• Take the eggs out of the ice water. The hard-boiled eggs should be super easy to peel! (Remember this Instant Pot egg hack for any other recipes requiring hard boiled eggs!)
• Chop up the hard boiled eggs and place in the bowl with the red potatoes.
• Mix in the eggs and red potatoes with the mayo in the bowl.
• Start mixing 1 tbsp celery seed in with the red potatoes and eggs. Add more slowly to get the taste to your liking.
• Salt and pepper to taste.

INSTANT POT POTATO SALAD

Steps:

• Peel and cut your russet potatoes. You will cut them according to size:Small/Medium potatoes - cut into 4 pieces eachLarge/Extra Large potatoes - cut into 6 pieces each
• Pour 2 cups cool water into your Instant Pot. Place the cut potatoes, 1/2 tsp salt, and the whole eggs into the pot.
• Pop the lid on and lock the pressure vent to seal. Set to cook on high pressure mode for 4 minutes.
• Do a 4 minute natural release and then do a quick release for any remaining pressure.
• Using a slotted spoon place the eggs and potatoes into an ice bath for 4 minutes.
• While the eggs and potatoes sit in the ice bath chop the 3/4 cup celery and 1/2 cup green onions.Make the dressing by whisking together 1 cup mayo, 1 1/2 tbsp yellow mustard, 2 tsp sugar, 1 1/2 tsp salt and 1/2 tsp vinegar. Taste to see if you want more of any one ingredient.
• Take the potatoes and eggs out of the water bath and chop the potatoes into 1/2-1 inch chunks and peel and chop the eggs.
• In a large mixing bowl stir together the potatoes, eggs, celery, and dressing mixture.
• Potato Salad is best if it has 1 hour up to 24 hours in the fridge before serving.

INSTANT POT® POTATO SALAD (NO EGG)

Steps:

• 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.
• 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.
• 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.

INSTANT POT DILL PICKLE POTATO SALAD

Steps:

• Add one cup of water to the liner of the Instant Pot.
• Place a steam basket inside pot and add the cut potatoes in the basket.
• Place eggs on top on the potatoes.
• Lock the lid and set valve to the Sealing position. Pressure Cook/Manual on HIGH pressure for 5 minutes. When the cooking time expires allow for 5 minutes of Natural Pressure Release. Then quick release any remaining pressure.
• Using a slotted spoon remove the eggs and place in a bowl of ice water and let sit for 5 minutes. Remove potatoes from Instant Pot and let cool for 10 minutes.
• In a medium size serving bowl, mix together mayo, sour cream, pickle juice, dill, salt and pepper and set aside.
• Peel the eggs and dice.
• Add the potatoes, eggs and diced pickles to the bowl with the dressing. Gently toss the potatoes until well coated.
• Cover and chill in the fridge for at least 1 hour before serving.

INSTANT POT POTATO SALAD WITH EGGS RECIPE

Steps:

• Pour 1 1/2 cups water into the Instant Pot and lower trivet or steamer basket into pot. Place potato pieces on top and place the eggs on top.
• Place the cover on the pot and set timer to 5 minutes on high pressure (pressure cook setting). It will take the IP around 11 minutes to build up pressure before it begins cooking.
• When cooking time is done, do a Quick Release. Let the float valve drop and remove the cover. Using a large slotted spoon, run the eggs under cold water so they stop cooking; peel and chop.
• Transfer potatoes to a large bowl and let cool for 10 minutes. Add chopped eggs, celery, mayo, mustard, pickle juice, vinegar, parsley, onion powder, garlic powder and paprika. Mix well.
• Cover and refrigerate until ready to serve. Top with extra parsley and paprika just before serving.

CHEDDAR RANCH INSTANT POT POTATO SALAD

Steps:

• Pour one cup of water into the bottom of an Instant Pot.
• Place the trivet that came with the Instant Pot in the pot, then top with the cubed red potatoes, cut into approximately 1 inch cubes.
• Place the eggs on top of the potatoes.
• Secure the lid on the instant pot and turn the valve to the sealing position.
• Select the "manual" button on front of the Instant Pot, set it to high pressure and set the timer for 4 minutes.
• When the timer beeps, quick release the pressure by using the end of a spoon or spatula to move the valve from sealing to venting.
• Once all of the pressure has released from the Instant Pot, remove the lid and use a slotted spoon to remove the eggs from the Instant Pot.
• Transfer the eggs to an ice bath for 5 minutes.
• Drain the potatoes from the Instant Pot and transfer them to a large mixing bowl.
• Place the potatoes in the refrigerator to cool.
• In a medium bowl, combine the sour cream, ranch seasoning, shredded cheddar cheese and diced green onions.
• Peel the hard boiled eggs, chop them and add them to the bowl with the cooked potatoes, along with the chopped celery.
• Add the creamy, cheesy sauce and use a spatula to gently fold all of the ingredients together.
• Season with the salt and pepper and stir to combine.
• Place the salad in the refrigerator to chill for at least 30 minutes before serving.

INSTANT POT EGG SALAD

Steps:

• Important Step - Spray Pan: Apply cooking spray all over the pan. For easier removal, line the bottom of the pan with parchment paper.
• Crack Eggs: Crack 12 large raw eggs into the pre-sprayed pan.
• Pressure Cook Egg Loaf: Pour 1 cup (250ml) cold water and place a steamer rack in Instant Pot Pressure Cooker. Carefully layer the pan of cracked raw eggs on top.Close lid and pressure cook at High Pressure for 5 minutes + 9 minutes Natural Release. Open the lid carefully.
• Prepare Remaining Ingredients: While the egg loaf is pressure cooking, prepare remaining ingredients.
• Chop Egg Loaf: Remove egg loaf from Instant Pot & set aside on a chopping board to cool. Once cool to touch, finely chop the egg loaf. Allow the chopped eggs to cool to room temperature.
• Make Salad Dressing: In a large mixing bowl, add ½ cup (125g) mayonnaise, finely diced ingredients (pickle, green onions, and celery), ½ tsp ground cumin, ½ tbsp (7.5g) dijon mustard, ½ tbsp (7.5ml) unseasoned rice vinegar, and finely chopped hard-boiled eggs. Mix well with a silicone spatula. Drizzle in the finely chopped fresh dill and mix one more time with a silicone spatula.
• Adjust Seasoning & Chill in Fridge: Taste the salad and season with more kosher salt & fresh ground black pepper to taste. You will want the egg salad to be a little on the salty side because chilling it in the refrigerator will decrease the perception of seasoning. Cover & place egg salad in the refrigerator for at least 3 hours.

INSTANT POT POTATO SALAD

Steps:

• Pour a cup of water into the Instant Pot, then add a steamer basket to the pot. Place the chopped potatoes and eggs in the steamer basket. Cover the lid, turn the valve to sealing, and set the Instant Pot to 4 minutes on manual high pressure. Once it's done cooking, do a quick release and remove the steamer basket from the pot using a pot holder.
• Place the potatoes in a large bowl, and put the eggs in a bowl of ice water to cool a bit. Then peel each egg, cut in half, and remove the yolks to a small bowl. Mash the egg yolks with a fork. Add the mayonnaise, red wine vinegar, and mustard. Stir to combine evenly.
• Chop the egg whites and place them in the large bowl with the potatoes, along with the chopped celery and scallions.
• Pour the dressing onto the potato mixture. Stir gently to coat evenly. Sprinkle with salt and pepper to taste. Serve warm or refrigerate until ready to serve.

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!

INSTANT POT POTATO SALAD

Steps:

• Pour 1 1/2 cups cold water into the inner pot of the pressure cooker.
• Add in a steamer basket. Place cubed potatoes in the steamer basket. Gently nestle the eggs on top of the potatoes. (I typically make 4 eggs instead of 2, just in case any crack.)
• Close the pressure cooker and be sure to check to see if the vent knob is sealed.
• Cook on HIGH pressure for 4 minutes. Select the manual or pressure cook and use the plus or minus buttons to adjust the timer to 4 minutes.
• Once the cooking time has elapsed, allow pressure to release naturally for 4-5 minutes. Then do a quick release of pressure.
• Remove the eggs and place them into ice water. Remove potatoes from Instant Pot and let cool slightly while you prepare the potato salad dressing.
• To prepare the potato salad dressing, mix together mayonnaise, salt, vinegar, onions, and celery until well combined in a large mixing bowl.
• Peel two of the hard-boiled eggs, and cube them into bite-size pieces. Add the eggs to the mayonnaise mixture and gently combine.
• Add the potatoes and gently fold the potatoes into the mayonnaise mixture, until the dressing is evenly distributed through the potatoes.
• Refrigerate for at least 60 minutes before serving, best after 2-3 hours.