How to make Instant Pot Potato Salad

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

The BEST Instant Pot Potato Salad is made with gold potatoes cooked together with whole eggs on top. No steamer basket or special equipment is needed.

1 cup water
3 pounds Yukon Gold Potatoes
3 eggs
salt and pepper
1 cup mayonnaise
1/4 cup buttermilk
2 Tablespoons yellow mustard (or half dijon mustard)
2 ribs celery
1/4 cup red onion , chopped
2 pickles , minced + splash of pickle juice

1. Add water and chopped potatoes to the bottom of the instant pot. put the eggs on top of the potatoes.
2. Secure the instant pot lid and turn the valve to sealing.
3. Select high pressure/manual and set timer to 4 minutes.
4. When the timer beeps, fast release the pressure. Remove the eggs to a bowl of cold water and drain the water from the pot.
5. Separate egg yolks from the whites of the hard-boiled eggs and put the yolks in a bowl.
6. Mash the yolks with a fork and then stir in the mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to taste.
7. Pour the dressing over the warm potatoes. chop the egg whites and add them to the potatoes along with the celery, onion, and pickles.
8. Stir well, cover, and refrigerate for a few hours to allow the flavors to blend.

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