A classic mustard and mayo potato salad, made simple with the Instant Pot. The perfect side for a summer barbecue!
The last time we grilled burgers outside, I was craving potato salad as a side dish. The thought of heating up the kitchen by boiling the potatoes and eggs on the stove just sounded like too much in the Nashville summer heat, so I decided to try it out using my Instant Pot. It turned out to be so much simpler in the Instant Pot!
What is an Instant Pot?
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This recipe was made in the Instant Pot 6qt Duo, so all of my instructions are based on that one. Instant Pot refers to the brand name of multi-use, programmable electric pressure cookers. The Instant Pot brand offers several different sizes and there are a number of other brands on the market as well with similar features. All of the pressure cookers brands and models are pretty similar; they just name things a bit differently, so refer to your manual if I reference a button that you don’t have on yours – or leave a comment in the notes and I’ll try to help you out!
How to Make Instant Pot Potato Salad
Start by prepping the Instant Pot: Place the stainless steel inner pot inside the Instant Pot and add 2 cups of water to the pot.
Then cut the potatoes into large chunks. I’ve used russet and red potatoes successfully in this recipe – other types may work as well so use what you prefer. Place the potato chunks inside a large steamer basket made for the Instant Pot. I used the large one from this set: Instant Pot 2 Tier Steamer Basket. Carefully place the eggs on top of the potatoes and put the steamer basket inside the Instant Pot stainless steel pot.
Lock the Instant Pot lid in place and close the pressure release valve. Press the “Pressure Cook” or “Manual” button until it’s on “Normal” and press the “Pressure Level” button until it’s on “High”. Then press the +/- buttons until it shows “00:06” for six minutes. The Instant Pot will say “On” while it comes up to pressure and then will begin to count down.
When the Instant Pot is done, quick release the pressure by opening the pressure release valve, staying clear of the steam. Then press “Cancel” to turn off the Instant Pot. Carefully remove the steamer basket from the Instant Pot. Remove the eggs with tongs and place in a small bowl of cold water and pour the potatoes out onto a large baking tray too cool.
While the potatoes are cooling, dice the onion and pickles. Place in a large bowl and add the mayonnaise, mustard, and salt to the bowl. Mix together.
When the eggs are cool enough to handle, peel and dice them. Add the eggs to the large bowl. Then, when the potatoes are have cooled enough, add those to the large bowl as well and gently mix together so the potatoes are coated by the mayonnaise mixture. Refrigerate until ready to serve.
Looking for other dishes to serve with this delicious Instant Pot Potato Salad? Check out these Vegan Sloppy Joes for a vegetarian main dish, or try this Mexican Street Corn recipe for another side.
If you try this recipe for Instant Pot Potato Salad, leave a comment and a review below and let me know how you liked it!
Instant Pot Potato Salad
Ingredients
- 3 lbs potatoes (russet or red potatoes both work well)
- 4 eggs
- 3/4 cup mayonnaise
- 1/2 yellow onion
- 1/2 cup dill pickles
- 2 Tablespoons Dijon mustard
- 1/2 teaspoon salt
Instructions
- Place the stainless steel pot in the Instant Pot and add 2 cups of water to the pot.
- Cut the potatoes into large chunks. Place inside a large steamer basket for the Instant Pot. Carefully place the eggs on top of the potatoes and place the steamer basket inside the Instant Pot.
- Lock the Instant Pot lid in place and close the pressure release valve. Press the “Pressure Cook” or “Manual” button until it’s on “Normal” and press the “Pressure Level” button until it’s on “High”. Then press the +/- buttons until it shows “00:06” for six minutes. The Instant Pot will say “On” while it comes up to pressure and then will begin to count down.
- When the Instant Pot is done, quick release the pressure by opening the pressure release valve, staying clear of the steam. Press “Cancel” to turn off the Instant Pot.
- Carefully remove the steamer basket from the Instant Pot. Remove the eggs with tongs and place in a small bowl of cold water. Pour the potatoes out onto a large baking tray to cool.
- While the potatoes are cooling, dice the onion and pickles. Place in a large bowl and add the mayonnaise, mustard and salt to the bowl. Mix together.
- When the eggs are cool enough to handle, peel and dice. Add to the large bowl.
- Add the potatoes to the bowl when they’ve cooled to the touch and gently mix together so the potatoes are coated by the mayonnaise mixture. Refrigerate until ready to serve.
Home madepotato salad is the best and this sounds like a great idea in the summer heat. Delicious!
Potato salad is one of my favourite dishes to take to gatherings. I’m definitely going to be making it in the Instant Pot.
Great tips on how to use an instant pot to quickly cook potatoes. I love how the instant pot is so versatile and can cook things quickly! This potato salad turned out fantastic!
Love the idea of doing this in the IP – so easy and fuss free! The mayo dressing sounds really great too, bookmarking to try soon!
this sounds so easy! I love being able to just throw everything in the instant pot, season, and serve! now I’m craving a bbq….
I have never thought about doing potato salad in an instant pot! I love this! Such a great idea and so simple ! !