Instant Pot Super simple 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!

Cook perfect potatoes and eggs at the same time in just a few minutes! Instructions: Scrub (and peel if you love) about six or seven medium-size potatoes. cut potatoes into 1-inch pieces. put a vegetable steamer into your Instant Pot and add 1-1/2 cups of water. put potatoes into the steamer. put four uncooked eggs on top of the potatoes. Secure lid with steam release in “sealing” position, hit manual (or pressure cook, high) and set timer for four minutes. When time is up, use an instant release. Use tongs to put eggs into an ice bath. Peel eggs when they are cool enough to handle, then chop up three eggs and cut one. Transfer potatoes to a bowl and let them cool in the fridge for 20-30 minutes. In a small bowl, mix 1 cup light mayonnaise with 1 to 2 tablespoons dill pickle juice and, if you love, a tablespoon of prepared mustard. Stir over potatoes, add about 1 cup of chopped celery, a big dill pickle chopped up, one chopped sweet onion, and chopped fresh herbs to taste (dill weed, chives, parsley) and about a teaspoon of smoked paprika. Stir in chopped eggs. Mix everything well. Transfer to serving bowl. Top with egg slices, salt, pepper and some more smoked paprika. cool until ready to serve.

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