Easy Creamy Instant Pot Potato Salad Recipe (Pressure Cooker Potato Salad): cook potatoes & eggs together with no extra rack or bowl! A balance of rich flavors and textures.

Instant Pot Potato Salad

Recipe developed by Amy + Jacky

Creamy, Crunchy, Fluffy Instant Pot Potato Salad makes an instant classic crowd-pleaser! Cook the potatoes & eggs together at the same time with no extra rack or bowl. So rich & addictive to eat!!
Course Brunch, Dinner, Lunch, Party Food, Salad, Side Dish, Snack, Super Easy, Vegetables
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 - 12
Calories 299kcal


Dressing Ingredients


  • Pressure Cook Potatoes and Eggs: Add 2 ½ tsp fine table salt, 1 tbsp (15ml) rice vinegar or apple cider vinegar, and 4 cups (1L) cold water in the pressure cooker. Submerge all the potato cubes in the water mixture and layer the 3 large eggs on top. Close lid and pressure cook at Low Pressure for 0 minute + Quick Release (the “get up to pressure” time will take roughly 23 - 24 minutes, and the potatoes and eggs will be done). Immediately release the pressure and carefully open the lid. Taste one of the potato cubes to make sure they're done. If your potato cubes are larger, they may need to sit in the hot water for a few more minutes to finish cooking. Place hard boiled eggs in cold water and gently drain the potato cubes with a colander.
  • Prepare the Ingredients: While the potatoes and eggs are cooking, prepare the rest of the ingredients. Don’t put away the knife and the chopping board as you will have to finely chop the hard-boiled eggs later.
  • Cool Potatoes: Gently layer hot potato cubes on a large tray. Drizzle and season potato cubes with 2 tbsp (30ml) rice vinegar or apple cider vinegar while they are hot. Let the potatoes cool for 30 minutes. Finely chop the hard-boiled eggs once they are cool to touch.
  • Make Salad Dressing: In a large mixing bowl, add 1 cup (250ml) mayonnaise, finely diced ingredients (red onion, pickle, and celery), finely chopped hard-boiled egg, 1 tbsp (15g) whole grain mustard, 1 tbsp (15ml) rice vinegar or apple cider vinegar, and ½ tsp garlic powder. Mix well with a silicone spatula. Drizzle in the finely chopped fresh dill and mix one more time with a silicone spatula.

    Gently fold in the cooled potatoes with a silicone spatula. Taste the salad and season with more kosher salt & fresh ground black pepper to taste. Don’t overmix as you don’t want the potato salad to be too mushy.

    You will want the potato salad to be a little on the salty side because putting it in refrigerator will decrease the perception of seasoning.

    Cover & place potato salad in refrigerator for at least 3 hours. The potatoes will harden a little once they are cooled.
  • Serve: Serve as a side dish, bring them to a potluck or picnic! Be sure to print out a few copies of the recipe because I am sure someone will ask. :D Hehe!


Total Cooking Time: indicated total cooking time excludes the inactive cooling time.
Storage Duration: Potato salad will last for 3 days in the fridge or no more than 2 hours under a hot sun!


Calories: 299kcal | Carbohydrates: 29g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 778mg | Potassium: 706mg | Fiber: 2g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 10.5mg | Calcium: 38mg | Iron: 1.7mg

For more yummy recipes, visit https://www.pressurecookrecipes.com/