Best 5 Instant Pot Potato Salad Recipes
Indulge in the classic American comfort food with a modern twist: Instant Pot Potato Salad. This delectable dish combines the simplicity of a traditional potato salad with the convenience of a pressure cooker. Savor the tender potatoes coated in a creamy and tangy dressing, perfectly complemented by a burst of flavors from crisp celery and onion.
This recipe collection offers two variations of Instant Pot Potato Salad:
1. Classic Potato Salad: Experience the timeless flavors of a classic potato salad, featuring perfectly cooked potatoes, crunchy celery and onion, and a creamy mayonnaise-based dressing.
2. Mustard Potato Salad: Elevate your potato salad game with this tangy variation. Dijon mustard adds a delightful sharpness to the creamy dressing, creating a well-balanced and flavorful dish.
Both recipes are incredibly easy to follow and require minimal effort. You'll be amazed at how quickly you can whip up a delicious and satisfying potato salad using your Instant Pot. Whether you prefer the classic mayonnaise dressing or the tangy mustard twist, these recipes have got you covered.
INSTANT POT® POTATO SALAD
Save yourself time and one less pot to wash by cooking your potatoes and eggs together and in the same pot. I heard about this hack and decided to try it out myself. Not only were the potatoes and eggs cooked perfectly, the shells slipped right off of the eggs, making this a breeze to put together. Feel free to change up the ingredients to suit your go-to potato salad recipe but I highly recommend using this method to cook your potatoes and eggs.
Provided by Soup Loving Nicole
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h45m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 19.5 g, Cholesterol 72.4 mg, Fat 7.8 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 1.5 g, Sodium 183.6 mg, Sugar 1.7 g
INSTANT POT POTATO SALAD
Potato salad has never been easier than with this Instant Pot Potato Salad recipe! You can prepare the eggs and potatoes at the same time. It's so delicious and a crowd pleaser every time and you'll never go back to your old methods again - using an Instant Pot to make your potato salad is one of those great ideas you'll never forget
Provided by Katie Clark
Categories Instant Pot
Time 20m
Number Of Ingredients 8
Steps:
- Quarter your potatoes - we don't recommend peeling them, but you can if you want. Place 2 cups of water in the Instant Pot Add the potatoes You can place the eggs on top of the eggs - shell on - or crack them into an Instant Pot safe dish and place that on top of the potatoes. Add about a teaspoon of salt Cook for 4 minutes on manual high pressure and do a quick pressure release. Drain the water Combine the eggs and potatoes together and mash Combine with the dressing below and enjoy! DRESSING Combine the remaining ingredients from the list above and enjoy! Best when served cold.
Nutrition Facts : Calories 329 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 121 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 444 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
INSTANT POT® BROCCOLINI AND POTATO SALAD
This salad is so quick to throw together, using your Instant Pot® to cook the broccolini and potatoes at the same time. You can whip up the dressing while the veggies are cooking. I like to serve this salad at either slightly warm or at room temperature. Makes a great side salad to grilled meats, poultry, or fish.
Provided by Kim's Cooking Now
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Place a steamer basket into a multi-functional pressure cooker (such as Instant Pot®). Add potatoes to the basket, then lay broccolini on top. Pour 1 1/2 cups water over the vegetables. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 5 to 10 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. Transfer broccolini and potatoes to a serving bowl and let cool.
- Meanwhile, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper together in a small bowl. Pour dressing over broccolini and potatoes. Serve immediately or cover and refrigerate, removing from the refrigerator 1 hour before serving.
Nutrition Facts : Calories 273.9 calories, Carbohydrate 31.3 g, Fat 14.1 g, Fiber 3.4 g, Protein 6.7 g, SaturatedFat 2 g, Sodium 477.1 mg, Sugar 2.9 g
INSTANT POT® POTATO SALAD (NO EGG)
Fast, easy and delicious potato salad made by cooking the potatoes in your Instant Pot®. This recipe does not have eggs, it doesn't need them! You can certainly add hard-boiled eggs to the mixture if you'd like. It does have 3 kinds of pickles... you can vary the flavor by your favorite pickle or relish, but we like the combination of all three.
Provided by Jane Cooks It Up
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 55m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 42.3 g, Cholesterol 13.9 mg, Fat 29.5 g, Fiber 4.5 g, Protein 4.1 g, SaturatedFat 4.4 g, Sodium 1068.5 mg, Sugar 13.4 g
INSTANT POT BBQ CHICKEN WITH POTATO SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Spread the potatoes in an Instant Pot. Add 2/3 cup hot water and a big pinch each of salt and pepper. Fit a rack on top. Toss the chicken with 1 teaspoon olive oil and the chili powder; season with salt and pepper. Arrange the chicken thighs on the rack. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 5 minutes.
- Whisk the remaining 2 tablespoons plus 2 teaspoons olive oil, 2 tablespoons vinegar and a pinch each of salt and pepper in a medium bowl. Combine the ketchup, brown sugar, Worcestershire sauce and remaining 2 teaspoons vinegar in a small bowl.
- When the time is up on the Instant Pot, carefully turn the steam valve to the venting position. When all the steam is released, turn off the pot and remove the lid. Carefully lift out the rack with the chicken and set on a plate. Using a slotted spoon, transfer the potatoes to the bowl with the vinaigrette. Scoop or pour out all but about 1/2 cup of the liquid in the pot. Set the pot to sauté on high and return the chicken to the pot. Stir in the ketchup mixture. Cook, stirring, until the sauce is thickened, 5 to 7 minutes.
- Add the celery and scallion to the potatoes and toss. Serve the chicken with the potato salad and pickles.
Tips:
- For a creamy potato salad: Use Yukon Gold or red potatoes as they hold their shape well when cooked. Boil the potatoes until tender, then drain and let them cool slightly before slicing.
- For a tangy potato salad: Use a vinegar-based dressing made with apple cider vinegar or white vinegar. Add some Dijon mustard and freshly chopped herbs like dill or parsley for extra flavor.
- For a mayonnaise-based potato salad: Use a good quality mayonnaise and add some sour cream or Greek yogurt for a lighter version. You can also add hard-boiled eggs, chopped celery, or bacon bits for a more classic flavor.
- For a German-style potato salad: Use a mixture of vinegar, oil, and bacon fat for the dressing. Add some chopped gherkins, hard-boiled eggs, and onions for a traditional flavor.
- To make ahead: Potato salad can be made up to 24 hours in advance. Store it covered in the refrigerator until ready to serve.
Conclusion:
Instant Pot potato salad is an easy and delicious side dish that can be enjoyed all year round. With its creamy, tangy, or mayonnaise-based dressing, it's sure to be a hit at any gathering. So next time you're looking for a quick and easy potato salad recipe, give this Instant Pot version a try!
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