Instant Pot Potato Salad

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This Instant Pot Potato Salad is the easiest way to make this classic dish because the potatoes and eggs cook together at the same time in just minutes! The texture is perfect and the dressing perfectly creamy.

Serve this salad with grilled chicken or Instant Pot BBQ Ribs. It pairs perfectly with Corn on the Cob too!

Potato salad is the classic summer side dish! It goes perfectly with pretty much any grilled meat. Now it’s even easier to make it than ever! All thanks to the Instant Pot. I chop the potatoes and cook them with eggs at the same time. Such a time-saver! They have the perfect texture.

Ingredients:

• Russet potatoes
• eggs
• water
• salt and pepper
• mayo
• sour cream
• mustard

How to make Potato Salad in the Instant Pot?

• Peel and chop potatoes into 1/2″ cubes.
• Add to the Instant Pot and place eggs on top.
• Add water.
• Close the lid and press “manual” or “pressure cook” setting.
• Set timer to 4 minutes.
• Once the cooking cycle is done, switch the valve to venting position to release the pressure.
• Carefully open the lid, remove eggs and place in a very cold water.
• Drain potatoes and place in a large bowl. Cool completely.
• Chop eggs and combine with potatoes.
• Add mayo, sour cream, mustard and salt and pepper.
• Gently stir to coat.
• Chill for at least 1 hour before serving.

What else can I add to this potato salad?

I almost always add chopped pickles and sweet onion. We also like to add cooked, chopped carrots and whole kernel corn. You can play with this recipe and adapt it to your likings.

Can I make it ahead of time?

Absolutely! You can make this salad up to 2 days in advance and store in the fridge until ready to serve.

Storing:

Any leftovers should be stored in a container with lid, in the fridge for up to 3 days.

More Instant Pot side dish recipes:

• Baked Potatoes
• Green Beans
• Baked Beans
• Brussels Sprouts with Bacon

For more recipes using the digital pressure cooker, feel free to browse our Instant Pot Category. Also, check out my Instant Pot Guide for Beginners, filled with all the info you need to get started with your new appliance! Seeing BURN message on your IP? Read my Instant Pot Burn Message post to learn why and how to save your dish.

If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀

5 from 5 votes

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Instant Pot Potato Salad

Prep Time

10 mins

Cook Time

4 mins

coming to pressure

12 mins

Total Time

26 mins

 

This Instant Pot Potato Salad is the easiest way to make this dish because the potatoes and eggs cook together at the same time in just minutes! The texture is perfect and the dressing perfectly creamy.

Course: Salad

Cuisine: American

Keyword: Instant Pot potato salad

Servings: 5 people

Calories: 429 kcal

Author: Anna

Ingredients

• 3 lbs Russet potatoes
• 3 large eggs
• 1.5 cups water
• 1/2 cup mayo
• 1/4 cup sour cream
• 2 teaspoons mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

US Customary - Metric

Instructions

1. Make sure the stainless steel insert is in your Instant Pot.
2. Peel and chop potatoes into 1/2″ cubes.
3. Add to the Instant Pot and place eggs on top.
4. Add water.

5. Close the lid, set valve to "sealing" position and press “manual” or “pressure cook” setting.

6. Make sure the IP is set to cook at high pressure. Set timer to 4 minutes.
7. The IP will beep and it will start coming to pressure. This can take about 8 to 12 minutes.
8. Once the cooking cycle is done, switch the valve to venting position to release the pressure.
9. Fill a medium bowl with very cold water.
10. Carefully open the lid away from your face, remove eggs and place in the cold water.
11. Drain potatoes and place in a large bowl. Cool completely.
12. Chop eggs and combine with potatoes.
13. Add mayo, sour cream, mustard and salt and pepper.
14. Gently stir to coat.
15. Chill for at least 1 hour before serving.

Recipe Notes

Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.

Nutrition Facts

Instant Pot Potato Salad

Amount Per Serving

Calories 429 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 5g31%

Cholesterol 114mg38%

Sodium 458mg20%

Potassium 1188mg34%

Carbohydrates 50g17%

Fiber 4g17%

Sugar 3g3%

Protein 10g20%

Vitamin A 229IU5%

Vitamin C 16mg19%

Calcium 63mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.