This is the most amazing Instant Pot potato salad you’ll ever make in just 5 minutes! Loaded with eggs and pickles it’s the perfect side dish to any meal.
Ok so for every Thanksgiving, Christmas, Easter, picnic, or barbecue you always need a great loaded up potato salad. Boiling potatoes in one pot, eggs in another, then in a bowl to mix it all together is fine but literally you can now make what you would normally do on the stovetop in just 5 minutes in your pressure cooker! If you’re looking for the best side dish to take to a gathering you have got to make this totally loaded Instant Pot potato salad we have here! It’s probably our favorite side dish in our Instant Pot recipes roundup page.
Of course potato salad is made to taste. If you love a lot of mustard, then load it up, if you don’t like celery then just leave those out. It is totally up to you how you personalize this recipe but the main thing you can get out of this is how long to cook eggs and potatoes in your Instant Pot….it is quicker than you probably think! Special thanks goes out to Kitchen Deluxe for sponsoring this post so I could share with you how easy this is to make using their 2 tier vegetable steamer.
In order to cook potatoes and eggs in your Instant Pot or pressure cooker you need a way to keep them out of the water, this 2-Tier Vegetable Steamer from Kitchen Deluxe does a great job for that! Since we are cooking 2 items it’s best to keep them separate. If cooking just one you can use their single vegetable steamer like we did when we made Instant Pot stuffed peppers.
I like red potatoes when I make potato salad, and these baby red potatoes you can find in a bag at your grocery store work perfectly for this recipe. If you can’t find them or prefer baking potatoes just ensure that you leave them larger for cooking so the eggs and potatoes are done perfectly at the same time.
A good gage for sizing is if you have a regular bag red potatoes I would cut them in fourths or just small enough to barely slide each piece into the bottom tier of your vegetable steamer with the top steamer attached as you see here.
I used 1.5 lbs. of baby red potatoes. Most of them slid right in and the ones that wouldn’t I just cut in half since they were still fairly small and they all came out perfect, not too turgid and not mushy either.
Then open your top tier and place 5-6 eggs. White eggs are best when you are going to hard boil eggs in your Instant Pot or on the stovetop. They peel easier in my opinion.
Then just close your lid and set to manual, pressure, high, for 5 minutes and do a slow release when it beeps. Of course they will be very hot so make sure to twist the safety handle contained in your Kitchen Deluxe 2-tier vegetable steamer to secure it to the top tier and then lift the whole thing out.
Allow your potatoes to cool and then cut them into bite size pieces. Put your eggs in a bowl and immediately fill it with cold water so they can cool. Once cooled peel them and dice them into chunks of your desired size. Mix all your other ingredients in a bowl gently and you have the perfect Instant Pot potato salad!
If you’re looking for other Instant Pot side dishes when you’re done with this one you should try this Instant Pot cauliflower mash too….so yummy!
- 1.5 lbs red potatoes small - baby size
- 5 eggs
- 1/2 c onion diced
- 1/2 c celery diced
- 1 pickle whole, dill, diced
- 3/4 c mayonnaise
- 3 tbsp mustard or more depending on your taste
Add 2 c. of water to the bottom of your Instant Pot.
Place your 2 tier vegetable steamer inside with the legs down so it isn't resting on the bottom of the pot.
Close the top tier and place your baby size red potatoes on that level. If they don't fit in the space between the two levels just cut them in half so they all cook evenly.
Open top tier and place eggs there (white is best, easier to peel)
Close lid and steam valve and set to manual, pressure, high, for 5 minutes.
Do a natural release for 3-4 minutes and then release the rest of the steam.
Remove entire 2 tier vegetable steamer from pot and set aside.
Put potatoes in a bowl to cool, and then cut into 4-6 pcs each when cool.
Put eggs in a bowl and run cold water on them, remove shells and slice into small pieces.
Add cooled diced potatoes and egg into a bowl and add all other ingredients. Stir well until combined.
Can serve immediately, I prefer to put it in the fridge for at least an hour but either way is excellent.