This Instant Pot Potato Salad is loaded with flavor! Tender baby red potatoes, bacon, hard boiled eggs, sour cream and green onions, the best part is that it all cooks right in the Instant Pot!
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Easier Potato Salad with the Instant Pot
There are a handful of recipes where I think the Instant Pot is really a game changer, and Potato Salad is one of them! I love this recipe because it’s such a big time saver but loaded with flavor. I love potato salad, but it can be a chore to make. Peeling and dicing potatoes, then boiling them. You have to use a big pot for water and a strainer. Your dishwasher is full and you have only made one side dish! 😂
I used baby red potatoes, so they just need to be washed and cut in half. No peeling and no dicing, and the eggs cook at the same time as the potatoes!
This is a great dish to serve with:
Build Flavor with Bacon
The Instant Pot is great for frying chopped bacon. It cooks evenly and the bacon fat splatter is contained because of the high sides. I used a not stick inner pot for this recipe and fried the bacon using the Sauté feature set to high so it’s cooking on the highest heat. I used Center Cut Bacon to reduce the fat rendered, but regular bacon would work as well. Use a full pound of regular bacon if substituting to account for the fat being rendered.
Once the bacon is crispy, remove it from the pot along with all but two tablespoons of bacon fat. We are going to use the bacon drippings to give the potatoes a smoky flavor. Once the pot and bacon fat have cooled, add water to pot to steam potatoes.
Steamer Insert for Instant Pot
I use this steamer basket for the Instant Pot to steam the potatoes and eggs together. I like that you can lift it out and transfer the potatoes to a bowl to mix. It’s handy to have for steaming seafood and veggies too.
Loaded Poatao Salad cooked completely in the Instant Pot.
- 12 oz center cut bacon diced
- 3 pounds baby red potatoes cut in half
- 4 eggs
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon dijon mustard
- 1/4 cup green onion sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
In a 6 Qt Instant Pot, add bacon to pot and hit Sauté function. Then hit Adjust button until More indicator is lit. This means the pot is sauting on the hottest setting. Cook bacon until crispy. Turn Instant Pot off, remove bacon and set on a paper towel lined plate to drain.
Spoon all but two tablespoons of bacon drippings out of pot. IMPORTANT - DO NOT ADD WATER TO HOT BACON GREASE, IT WILL SPLATTER. Let drippings and pot cool completely and add 1 1/2 cups of water. Set steamer insert into pot and top with poataoes and eggs. Lock lid into place, make sure valve is set to Sealing. Use manual mode to cook on High Pessure for 4 minutes. Instant Pot will take about 15 minutes to come to pressure and countdown from 4 minutes. Use pressure release valve to do a Quick Pressure Release.
Transfer eggs to ice water bath to cool. In a large serving bowl whisk together mayonnaise, sour cream, dijon mustard, green onion, kosher salt and black pepper. Toss with hot potatoes. Add in cooled chopped eggs and bacon. Refrigerate until chilled completely, 1-2 hours.
Potatoes will be soft after cooking but will firm up when chilled.
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