Tiffanys Instant Pot Potato Salad Recipes

INSTANT POT® POTATO SALAD

Instant Pot® Potato Salad image

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

Ingredients

1 ½ cups water
2 pounds red potatoes, scrubbed and cubed
3 large eggs
2 stalks celery, chopped
¼ cup mayonnaise
2 green onions, chopped
3 tablespoons yellow mustard
1 tablespoon dill pickle relish
1 teaspoon paprika
salt and ground black pepper to taste

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

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