You’ve probably heard of theInstant 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!
It is universal constant that potato salad shall be served at all cookouts and potlucks. Cooking in the Instant Pot will save time and avoid heating up the kitchen with extra pots of boiling water, not to mention it will make it almost impossible to overcook the ingredients.
make this early in the morning or even the night before since the flavors will marry up in the refrigerator and mayo-based potato salads always taste better after chilling.
#potatosalad #instant pot #madewithfilmora
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Instant Pot Duo 6 Quart: https://amzn.to/2HqHlK1
3 ½ lbs russet, reds, or yukon gold potatoes, peeled and cut into ½”- ¾” pieces
1 cup water
8 oz bacon, chopped
cooked yolks from 3 eggs
1 cup mayonnaise
1 TB Dijon mustard
1 tsp black pepper
½ tsp smoked paprika
2 TB pickle juice/brine
2 TB olive juice/brine
cooked whites from 3 eggs, chopped
celery heart with leaves (or 2 ribs + ½ cup parsley leaves), chopped
3 scallions, chopped
½ small red onion, chopped
10 colossal olives with pimento, chopped
5 baby gherkin pickles, chopped
1. put a steamer basket into the Instant Pot insert. It should have feet at least ½” tall to keep the potatoes out of the cooking liquid (we want to steam and not boil the potatoes). Add your cut potatoes into the basket and lay your eggs on top.
2. Lock and seal the lid and cook on manual/high for 5 minutes followed by a fast pressure release.
3. Move the eggs to an ice bath for at least 5 minutes to stop the cooking; then peel and separate the yolks from the whites. Also move the potatoes to cool for about 15 minutes. The potatoes need to stay warm enough to absorb the dressing, but not so hot that they will cause the mayo to separate.
4. Wipe out the pot insert and set it to sauté. When the display reads “HOT,” add the bacon and cook for about 5-7 minutes until nicely crispy. Drain and reserve the bacon.
5. Set up 2 bowls: a small one for the dressing and a big one for mixing everything together.
6. In the small dressing bowl: Mash the eggs yolks and add in mayo, Dijon mustard, black pepper, smoked paprika, pickle juice, and olive juice. Stir until the dressing is smooth.
7. In the big mixing bowl, add all of the egg whites, celery heart with leaves, scallions, red onions, olives, and pickles. Once the potatoes have cooled enough to handle, but are still warm, add them to the bowl along with the reserved bacon and dressing. Gently stir to evenly distribute the ingredients and thoroughly coat all of the potatoes.
8. cool in the refrigerator for at least 2 hours (overnight is better) before serving.