Instant Pot Potato Salad
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4.67 from 3 votes

Instant Pot Potato Salad

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.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: dill, easy, instant pot, potato salad, pressure cooker
Servings: 6
Calories: 335kcal
Author: The Typical Mom


  • 1.5 lbs red potatoes small - baby size, if larger cut in half so they're bite 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
  • 1/2 c bacon precooked, diced, optional


  • 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 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.



Serving: 8oz | Calories: 335kcal | Carbohydrates: 20g | Protein: 7g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 148mg | Sodium: 437mg | Potassium: 628mg | Fiber: 2g | Sugar: 3g | Vitamin A: 275IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 1.7mg