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+ servings
Instant Pot Potato Salad in Bowl with Eggs
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5 from 8 votes

Instant Pot Potato Salad

This quick and easy way to make Potato Salad is incredible! I will never make Potato Salad another way after making this delicious Pressure Cooker Potato Salad that takes all the headache out of the process!
Prep Time15 mins
Cook Time4 mins
Total Time19 mins
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 328kcal
Author: Julie Evink

Ingredients

  • 3 c. red potatoes peeled and cubed into 1'' pieces
  • 4 eggs
  • 1 1/2 c. water
  • 1 c. mayonnaise
  • 1 Tbsp yellow mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika

Instructions

  • Put steamer basket in the pressure cooker pot. Add the water, potatoes and place the eggs on top of potatoes. Place lid on pressure cooker and lock into place. Select high pressure and set to 4 minutes. 
  • When the four minutes is done, quick release pressure. Remove the lid when the pressure is released. Remove the steamer basket from the pressure cooker. Gently place eggs in cold water. Allow potatoes to cool.
  • In a large mixing bowl combine the mayonnaise, yellow mustard, salt, pepper, onion powder, garlic powder and paprika. Add cooled potatoes and gently mixed until potatoes are covered in mayonnaise mixture. 
  • Peel and dice three of the cooled eggs. Gently mix into the potato salad. Chill at least one hour before serving.
  • Right before serving top with slices of remaining hard boiled egg.

Nutrition

Calories: 328kcal | Carbohydrates: 21g | Protein: 5g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 412mg | Potassium: 641mg | Fiber: 2g | Sugar: 2g | Vitamin A: 185IU | Vitamin C: 11.5mg | Calcium: 29mg | Iron: 1.4mg