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!
This Instant Pot Potato Salad makes making classic potato salad so much faster! By cooking the eggs and potatoes together perfectly in the pressure cooker, this prep time on potato salad has been cut drastically. Then the potatoes and eggs are tossed together with a classic mayonnaise based dressing for an out of this world, creamy potato salad.
Full Printable Recipe: https://amindfullmom.com/instant-pot-potato-salad/
Pressure Cooker Potato Salad Recipe:
4 cups russet potatoes- peeled and cubed into 1 inch chunks
1 cup mayonnaise
1 tablespoon distilled vinegar
1/2 cup celery finely chopped
1/4 cup onion finely minced
1 1/2 teaspoons salt
Pour 1 1/2 cups cold water into the inner pot of the pressure cooker.
Add in a steamer basket. put cubed potatoes in steamer basket. Gently nestle the eggs on top of the potatoes.
Close pressure cooker and be sure to check to see if the vent knob is sealed.
Cook on HIGH pressure for 4 minutes.
Once cook time has elapsed, allow pressure to release naturally for 4-5 minutes. Then do a fast release of pressure.
Remove eggs and put into ice water.
Remove potatoes from Instant Pot and let cool slightly while you prepare the potato salad dressing.
In a big mixing bowl, mix together mayonnaise, salt, vinegar, onions, and celery until well combined.
Peel two of the hard boiled eggs, and cube. Add eggs to mayonnaise mixture and gently combine.
Add in potatoes and gently fold the potatoes into the mayonnaise mixture, until the the dressing is evenly distributed through the potatoes.
Refrigerate for at least 60 minutes before serving, best after 2-3 hours.