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Instant Pot Potato Salad

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I’m excited to share with you one of my favorite go-to recipes: Instant Pot Potato Salad. With just a handful of ingredients and the magic of the Instant Pot, this classic side dish is ready to impress in a fraction of the time. Creamy, flavorful, and oh-so-satisfying, it’s the perfect addition to any barbecue, picnic, or potluck. Join me as I walk you through the simple steps to create this crowd-pleasing dish that will have everyone coming back for seconds!

Instant-Pot-Potato-Salad.

What you’ll love about this recipe:

  • Time-Saving: Using the Instant Pot significantly reduces the cooking time for the potatoes, making this recipe perfect for busy days or last-minute gatherings.
  • Consistent Results: The Instant Pot ensures evenly cooked potatoes every time, eliminating the risk of over or undercooking.
  • Hands-Off Cooking: Once you set the Instant Pot, you can step away and focus on other tasks while it works its magic, making preparation a breeze.
  • No Boiling Water Required: Say goodbye to waiting for a pot of water to boil! The Instant Pot steams the potatoes to perfection without the need for a separate pot.
  • Creamy Texture: Pressure cooking helps the potatoes absorb flavors more effectively, resulting in a creamier and more flavorful potato salad.
  • Versatile Ingredients: Instant Pot Potato Salad is incredibly versatile—you can customize it with your favorite mix-ins, like crispy bacon, hard-boiled eggs, or fresh herbs, to suit your taste preferences.
  • Perfectly Cooked Potatoes: The pressure-cooking method locks in moisture, resulting in a tender yet firm potatoes that hold their shape beautifully in the salad.
  • Make-Ahead Friendly: Instant Pot Potato Salad can be made ahead of time and stored in the refrigerator until ready to serve, making it a convenient option for meal prep or entertaining.
  • Crowd Pleaser: Whether you’re hosting a barbecue, picnic, or potluck, Instant Pot Potato Salad is sure to be a hit with guests of all ages.
  • Easy Cleanup: With only one pot to clean, this recipe minimizes the time spent on dishes, allowing you to spend more time enjoying your delicious creation!

Instant Pot Potato Salad Ingredients

  • 3 cups potatoes, peeled and diced
  • 3 eggs
  • 1 cup water
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon onion salt
  • 1 teaspoon garlic powder
  • 1 pinch pepper
  • 2 tablespoons spicy mustard
  • 1/4 cup relish
  • 3/4 cup mayonnaise
  • 2 stalks celery, chopped
  • 1 sprig of fresh dill, chopped
instant-pot-potato-salad-on-a-fork.

Instant Pot Potato Salad Recipe

  • Place 1 cup water in the bottom of the Instant Pot.
  • Put potatoes and eggs in a steamer basket inside the Instant Pot.
  • Cook on Manual High pressure for 6 minutes.
  • Perform a Quick Release.
  • Remove potatoes and mix them with mayo and spices.
  • Place eggs in ice water for 5 minutes.
  • Peel the eggs, chop them, and add them to the potato mixture.
  • Stir everything together and chill for one hour before serving.

Tips & Tricks

  • Choose the Right Type of Potatoes: Use waxy potatoes like Yukon Gold or red potatoes for potato salad. They hold their shape better after cooking.
  • Cut Uniformly: Try to cube the potatoes into uniform sizes so they cook evenly.
  • Steam Eggs and Potatoes Together: Save time by steaming the eggs and potatoes together in the Instant Pot using a steamer basket. It’s convenient and requires less cleanup.
  • Use Manual High Pressure: Set the Instant Pot to Manual High Pressure for 6 minutes for perfectly cooked potatoes.
  • Quick Release Pressure: After cooking, do a Quick Release to stop the cooking process immediately and prevent overcooking the potatoes.
  • Chill Potatoes Before Mixing: Let the cooked potatoes cool slightly before mixing them with the mayo and spices. This prevents the mayo from melting and maintains the salad’s texture.
  • Cool Eggs Quickly: Placing the hard-boiled eggs in ice water for 5 minutes makes them easier to peel and stops them from overcooking.
  • Peel Eggs Under Running Water: Peel the hard-boiled eggs under running water to help remove the shells more easily.
  • Chill Before Serving: For the best flavor and texture, chill the potato salad in the refrigerator for at least one hour before serving. This allows the flavors to meld together.
  • Adjust Seasonings to Taste: Taste the potato salad before serving and adjust the seasonings if needed. You can add more salt, pepper, or other spices to suit your preferences.

FAQs about Instant Pot Potato Salad

Waxy potatoes like Yukon Gold or red potatoes work best for potato salad as they hold their shape well after cooking. Avoid using starchy potatoes like russets, as they tend to become too soft and mushy.

Cooking potatoes and eggs together in the Instant Pot typically takes about 6 minutes on Manual High Pressure, followed by a Quick Release. This ensures perfectly cooked potatoes and hard-boiled eggs for your potato salad.

To prevent the potatoes from becoming mushy, be sure to cut them into uniform-sized cubes before cooking and avoid overcooking them. Use the Quick Release function as soon as the cooking cycle is complete to stop the cooking process immediately.

Yes, you can make Instant Pot Potato Salad in advance. After mixing the cooked potatoes with mayo and spices, chill the salad in the refrigerator for at least one hour before serving. This allows the flavors to meld together. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Placing the hard-boiled eggs in ice water for about 5 minutes after cooking helps to cool them quickly and makes them easier to peel. You can also peel the eggs under running water, which helps to loosen the shells.

While the Instant Pot makes cooking the potatoes and eggs quick and convenient, you can still make potato salad using traditional stovetop methods. Simply boil the potatoes and eggs separately until cooked through, then proceed with the recipe as directed.

Instant-pot-Potato-Salad

More Recipes:

Instant-Pot-Potato-Salad.

Instant Pot Potato Salad

Yield: 1
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes

This 6 minute Instant Pot Potato Salad is so simple to do you will fall in love with this recipe.

Ingredients

  • 3 cups potatoes, cubed
  • 3 eggs
  • 1 cup water
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon onion salt
  • 1 teaspoon garlic powder
  • 1 pinch pepper
  • 2 tablespoons spicy mustard
  • 1/4 cup relish
  • 3/4 cup mayonnaise
  • 2 stalks celery, chopped
  • 1 sprig fresh dill, chopped

Instructions

  1. Place 1 cup water in the bottom of the Instant Pot.
  2. Put potatoes and eggs in a steamer basket inside the Instant Pot.
  3. Cook on Manual High pressure for 6 minutes.
  4. Perform a Quick Release.
  5. Remove potatoes and mix them with mayo and spices.
  6. Place eggs in ice water for 5 minutes.
  7. Peel the eggs, chop them, and add them to the potato mixture.
  8. Stir everything together and chill for one hour before serving.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 193Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 63mgSodium: 614mgCarbohydrates: 14gFiber: 2gSugar: 3gProtein: 4g

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© Adventures of a Nurse
Cuisine: American / Category: Instant Pot Recipes

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Welcome to the place where my two passions—healthcare and culinary arts—merge. I’m Carla Bushey, and I’ve transitioned from a dedicated nursing career of over 25 years into the dynamic world of food blogging. This space is dedicated to bringing you a treasure trove of recipes, each a testament to the tastes and traditions that resonate with my soul. My home, the beautiful Upstate New York, serves as the backdrop to my culinary creations, often inspired by the rich cultural heritage and the classic Italian cuisine of my hometown, Utica. Dishes like the beloved Chicken Riggies and the comforting Utica Greens are more than just recipes—they are stories, shared from my kitchen to yours.

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28 Comments

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  4. My family and extended family loved this recipe. I only made one change and that was using pickle juice instead of relish. I had to make a quick decision when I realized I was out of relish and it happened to work.

    Reply

  6. The first recipe I tried with my IP….loved it! Hubby will be so happy having potato salad more often. Thanks also for giving a measurement for the potatoes rather than a weight….I have no idea how much 2# of potatoes would translate to when we buy our potatoes by the 50# bag!

    Reply

  8. Thank you so much for this!! I always manage to over cook potatoes. This is fool proof. The seasonings are spot on too. I also love that this doesn’t make a huge amount. Perfect for a weeknight. I’m going to make ribs in the IP later to go with it. Yum!

    Reply

  9. Am I the only one whose potato salad turned out red from the paprika? It didn’t look like that recipe at all!

    Reply

    1. Yes – to much paprika. I think 1/2 tsp would be more than enough. I also had to good the potatoes and eggs an additional 4 minutes. 6 minutes – the eggs were runny and the potatoes crunchy. I use a Fagor instant pot so that may be a difference between the two.

      Reply
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  12. I made this for 3 of us last week… amazing! Can this recipe be doubled using the same cook time?

    Reply

  13. Why can’t you add email to your way of sharing recipes. Not all of us use the
    latest methods in technology. Thanking you in advance for your help.

    Reply
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  15. Well, I tried this recipe using russet potatoes (Idaho) because that’s what I had on hand, but 6 minutes was way to long cook them. They were so soft that I could have made mashed potatoes. Perhaps starting at 3 or 4 minutes would have been better. It might be best to use a waxier potato like Yukon gold next time.

    Reply

  17. Thanks!! I’ve made this several times and everyone loves it!! I’ve doubled it and it works perfectly. Also, I now break all my eggs in a Pyrex bowl & set on top of the potatoes. Then I just cut the cooked egg mixture into cubes & add to the recipe instead of peeling them. Works perfectly!!

    Reply
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  23. I am so excited to try this recipe!! May I ask what type of potatoes would be best to use? Also, would they need to be peeled before putting in the instant pot. TYIA 🙂

    Reply
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