Instant Pot Potato Salad
Servings: 8 Servings
Calories: 295kcal
Equipment
Ingredients
Instructions
Option 1-cooking eggs in the shell with the potatoes:
- Peel and dice potatoes.
- Pour water into Instant Pot.
- Pour diced potatoes into instant pot.
- Sprinkle ½ 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!
Option 2-cooking the eggs as a loaf at the same time as the potatoes:
- Peel and dice potatoes.
- Pour water into Instant Pot.
- Pour diced potatoes into Instant Pot.
- Sprinkle ½ 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!
Video
Nutrition
Serving: 1g | Calories: 295kcal | Carbohydrates: 16g | Protein: 6g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 351mg | Potassium: 488mg | Fiber: 3g | Sugar: 3g | Vitamin A: 233IU | Vitamin C: 12mg | Calcium: 54mg | Iron: 4mg
