• Peggi Ingram

Instant Pot Quick Potato Salad

A BBQ is not a complete without potato salad. While many feel the same, most run to the local deli to get a quart for the party. I prefer to make it and once I found this instant pot recipe, I make it much more often since it is so quick.



PREP TIME10 minutes COOK TIME 4 minutes ADDITIONAL TIME2 hours 6 minutes TOTAL TIME 2 hours 20 minutes


  • 6 medium russet or red potatoes, peeled and cubed**

  • 1 1/2 cups water

  • 4 large eggs

  • 1/4 cup finely chopped onion

  • 1 cup avocado mayonnaise or homemade

  • 2 tablespoons finely chopped fresh parsley

  • 1 tablespoon dill pickle juice

  • 1 tablespoon mustard

  • Salt and pepper to taste


  1. Put the steamer basket in the pressure cooker pot. Add the water, potatoes, and eggs. Lock lid in place, select High Pressure, 4 minutes cook time, and press start.

  2. When the cook time ends, turn off pressure cooker and do a quick pressure release. When the pressure valve drops, carefully remove the lid.

  3. Remove the steamer basket from the pressure cooking pot. Put the eggs into ice-cold water to cool. Allow the potatoes to cool separately.

  4. In a large bowl, combine the onion, mayo, parsley, pickle juice, and mustard. Add the cooled potatoes and gently mix the mayonnaise mixture into the potatoes.

  5. Peel and dice three of the cooled eggs and stir into potato salad. (If needed, add more mayonnaise to achieve desired consistency.) Add salt and pepper to taste.

  6. Chill at least one hour before serving. Just prior to serving, top with slices of remaining hard-boiled egg.

NOTES *The total time for this recipe includes the minimum chill time. I prefer to make it several hours before I want to serve it. **About 3 pounds of russet potatoes. Readers have used Yukon Golds and red potatoes successfully as well.

Recipe adapted from Pressure Cooking Today

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