Instant Pot Potato Salad

This easy Instant Pot Potato Salad cooks potatoes and eggs together and comes together in about 40 minutes with a creamy, homemade dressing.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 10

Time to Pressure 10

Total Time 40

Servings servings

Calories 363kcal

Put the potatoes into a 6-quart Instant Pot.
3 pounds russet potatoes
Pour in the water and vinegar.
2 cups water, 2 tablespoons white vinegar
Set the eggs on top of the potatoes.
3 large eggs
Close and lock the lid. Be sure the pressure release valve is set to sealing.
Press manual low pressure and adjust the cooking time to 10 minutes. It should take about 10-15 minutes for the pot to come to pressure.
While the potatoes are cooking, whisk the mayonnaise, celery, onion, pickle relish, vinegar, mustard, salt, and pepper together in a small bowl.
1 cup mayonnaise, 1 ¼ cups diced celery, ¼ cup finely diced red onion, ¼ cup pickle relish, 1 tablespoon white vinegar, 2 tablespoons Dijon mustard, Salt, Ground black pepper
Once the cooking time has finished, carefully turn the pressure release valve to venting to do a quick release.
Unlock and open the lid, and carefully remove the eggs to a cutting board.
Drain the potatoes in a colander.
Add the warm potatoes to a large bowl and pour the mayonnaise mixture over the potatoes.
Peel and chop the cooked eggs, and add them to the potato mixture.
Give everything a gentle stir to combine.
Serve warm, or cover and chill until ready to serve.

Nutrition values are estimates.