Instant Pot Potato Salad
Description
This Instant Pot potato salad is a breeze to make; this method cooks the potatoes and eggs perfectly, and the shells slip right off of the eggs.
Ingredients
•
1 1/2 cups water
•
2 pounds red potatoes, scrubbed and cubed
•
3 large eggs
•
2 stalks celery, chopped
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1/4 cup mayonnaise
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2 green onions, chopped
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3 tablespoons yellow mustard
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1 tablespoon dill pickle relish
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1 teaspoon paprika
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salt and ground black pepper to taste
Directions
1
Pour water into the pot of a multi-functional pressure cooker (such as an Instant Pot) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes.
2
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 15 minutes for pressure to build.
3
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use tongs to transfer eggs to an ice bath and let cool for 10 minutes.
4
Meanwhile, combine celery, mayonnaise, green onion, mustard, relish, and paprika in a large bowl. Stir until evenly combined.
5
Peel and chop the eggs. Stir eggs and potatoes into the dressing. Season with salt and pepper. Cover and refrigerate for 1 hour before serving.