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Instant Pot Potato Salad

Loaded Poatao Salad cooked completely in the Instant Pot.
Course Side Dish
Cuisine American
Keyword Instant Pot Potato Salad
Prep Time 20 minutes
Cook Time 4 minutes
Pressure Building Time 15 minutes
Total Time 39 minutes
Servings 12
Calories 325kcal

Equipment

  • Instant Pot
  • Steamer Insert

Ingredients

  • 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

Instructions

  • 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.

Notes

Potatoes will be soft after cooking but will firm up when chilled. 

Nutrition

Calories: 325kcal | Carbohydrates: 19g | Protein: 8g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 82mg | Sodium: 530mg | Potassium: 605mg | Fiber: 2g | Sugar: 2g | Vitamin A: 155IU | Vitamin C: 10.1mg | Calcium: 29mg | Iron: 1.3mg