Instant Pot Potato Salad Recipes

Steps:

• Pour water into the pot of a multi-functional pressure cooker (such as Instant Pot®) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes.
• 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.
• 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.
• Meanwhile, combine celery, mayonnaise, green onion, mustard, relish, and paprika in a large bowl. Stir until evenly combined.
• 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.

Steps:

• Place potatoes and water in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Drain; cool completely., In a large bowl, combine remaining 10 ingredients. Add potatoes; toss to coat. Refrigerate, covered, at least 1 hour. If desired, top with snipped fresh dill before serving.

Steps:

• Pour water in a multi-functional pressure cooker (such as Instant Pot®). Place steamer; add potatoes and eggs. Close and lock the lid. Select high pressure according to manufacturer's instructions and set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Place potatoes in a large bowl. Peel eggs, remove egg yolks, and chop egg whites. Mash yolks and whisk with mayonnaise, vinegar, and mustard in a bowl until well combined to form the dressing.
• Combine chopped egg whites, potatoes, and celery; pour in dressing and stir until evenly coated. Season with salt and pepper and sprinkle with chives. Refrigerate before serving.

Steps:

• In a large bowl, mix potato flakes, mustard, salt, pickles and celery salt.
• Add enough hot water to mixture--about two cups--to mix the ingredients.
• Mixture should be fairly stiff.
• Cover and let stand about five minutes.
• Add eggs, garlic powder, celery (if using), dill weed, onion, mayonnaise and chopped olives.
• Mix well and chill three or more hours.
• Keep unused portion in refrigerator; will stay fresh up to a week if covered and chilled.
• NOTE: Cooking time refers primarily to chilling time.

Steps:

• Place the cut-up raw potatoes in a mesh basket inside a multi-functional pressure cooker (such as Instant Pot®). Add 1 cup water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Let cooker sit for 1 minute after it beeps. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour potatoes into a large bowl and set aside to cool for 15 to 20 minutes.
• Combine mayonnaise, celery, dill and sweet pickle relish, bread and butter pickles, onion, mustard, vinegar, salt, garlic powder, and pepper in a bowl. Stir well. Pour over the potatoes and stir gently to combine. Serve warm or cool.