Name: Instant Pot Potato Salad
Yield: 8
Ingredients: 2 1/2 - 3 pounds russet potatoes; 4 eggs; 1/2 medium red onion, finely chopped; 2 stalks celery, chopped; 4 dill or sweet pickle spears, finely chopped; 2 tablespoons dill or sweet pickle juice; 3/4 cup mayonnaise; 2 tablespoons yellow mustard; 1 teaspoon salt; 1 teaspoon finely ground black pepper; 2 cloves garlic minced; 1/4 teaspoon cayenne pepper, optional; paprika, for garnish (optional)

Jump to Recipe

Instant Pot Potato Salad

This is one of those recipes that you are so thankful for that you want to go and tell everyone to buy an Instant Pot!

Homemade potato salad with only 4 minutes of cooking time!!!!

Instant Pot Potato Salad – Made in minutes!

Okay, yes, you have to let your pot come up to pressure before the 4 minutes of cooking time begins. But, even with that, your Instant Pot Potato Salad takes a total of 15 minutes before it is cooling in the refrigerator.

There are various methods that you can follow when making your potato salad in the Instant Pot. You can cook your potatoes whole on the trivet (typically for 10 minutes depending on the size of your potatoes), and cut them after they cook.

This method would require you to hard boil and peel your eggs separately. I don’t have time for that!

You could also follow the recipe below and place your fresh eggs (still in the shell) directly on top of your potatoes. They will still cook at the same time, but you would have to wait for your eggs to cool before peeling them.

Rinse the potatoes in water a few times to release some of the starches and put them in the steamer basket.

It’s a great method, but it still requires you to have unnecessary wait time.

One of the main reasons that I purchased my Instant Pot 6 quart Duo was to save time. And by all means, I am going to maximize that benefit!

So the best, and most efficient way to make Instant Pot Potato Salad is by cooking diced potatoes and raw eggs at the same time.

No waiting time for the eggs to cool and finishing cooking, and best of all, no peeling required!

Crack open the eggs into an oven safe dish (Pyrex, Corningware, or a mini loaf pan) and they eggs will become ‘hard boiled’ at the same time that the potatoes are cooked.

Cook the potatoes and eggs using the pot-in-pot method

Just a word of caution. Be sure to grease/spray your egg pan generously. The egg whites like to stick to everything they touch.

And here is another time saving tip. Instead of taking several minutes to dice your eggs into little pieces, push them through a nonstick cooling rack and instantly you have diced eggs!

Making dicing the eggs easy by using a cooling rack to ‘cut’ the eggs.

So in the middle of summer, don’t heat up your stovetop to make potato salad. Make Instant Pot potato salad in half of the time and without increasing the temperature indoors!

Learn more time saving and delicious Instant Pot Recipes on our Instant Pot Recipe Page.

Check out the printable recipe below and all of our recipes and let me know what you think!

To receive our 3 Recipe Articles in your inbox each week, sign up for our free email list. You can also follow us on Facebook, Twitter, Pinterest, and Instagram. This article may contain affiliate links.

Yield: 8