Instant Pot® Potato Salad


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

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Meanwhile, combine celery, mayonnaise, green onion, mustard, relish, and paprika in a large bowl. Stir until evenly combined.

  • Step 5

    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.

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