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.
Make sure the stainless steel insert is in your Instant Pot.
Peel and chop potatoes into ½″ cubes.
3 lbs Russet potatoes
Add to the Instant Pot and place eggs on top.
3 large eggs
Add water.
1 ½ cups water
Close the lid, set valve to "sealing" position and press “manual” or “pressure cook” setting.
Make sure the IP is set to cook at high pressure. Set timer to 4 minutes.
The IP will beep and it will start coming to pressure. This can take about 8 to 12 minutes.
Once the cooking cycle is done, switch the valve to venting position to release the pressure.
Fill a medium bowl with very cold water.
Carefully open the lid away from your face, remove eggs and place in the 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.
½ cup mayo, ¼ cup sour cream, 2 teaspoons mustard, ½ teaspoon salt, ¼ teaspoon black pepper
Gently stir to coat.
Chill for at least 1 hour before serving.
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.