Intant Pot Potato Salad is so delicious and easy to make! This is a classic potato salad with no onions or relish, although you can add either or both to make it your own! It’s cool, creamy, loaded with texture and flavor!
- 4 pounds potatoes* (about 8 large)
- 5 large eggs
- 1 cup mayonnaise (not low-fat, not Miracle Whip)
- 2 tablespoons spicy brown mustard
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
Scrub your potatoes clean. Stab with a fork 4-5 times each.
Pour 1 cup of water in your Instant Pot. Place the rack or steamer basket in the bottom, then place your potatoes on top. Then place the eggs on top of the potatoes.
Lock the lid and set the vent to “Sealed”.
Set to manual pressure for 6 minutes.*
After it beeps, use quick release and open the pressure cooker.
When the potatoes and eggs are cool enough to handle, peel them both and chop. See my video here for how to quickly chop an egg.
Add the potaotes back to the pot, then the eggs and other ingredients. Mix until well incorporated, then serve warm or chill for an hour or so if you like cool potato salad.
- Prep Time: 20
- Cook Time: 20
- Category: Side Dishes
- Method: Pressure Cooker
- Cuisine: American
Keywords: potato, potato salad, salad, summer, no mayo potato salad