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Potato and Egg Salad using instant pot

Potato and Egg Salad using instant pot
Course Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Servings 4
Author Meena


  • Instant pot


  • Eggs – 3
  • Potatoes – 5 medium sized (12 red baby potatoes)
  • Celery – 1/2 -3/4 th cup chopped
  • Red onion – 1/2 cup chopped
  • Pickled relish – 1/2 cup
  • Mayonnaise – 2 tbsp
  • Mustard paste – 1 tbsp
  • Garlic powder – 1/2 tsp
  • Salt and fresh crushed pepper to taste


  • Keep the Instant pot ready and insert the egg rack. Pour a cup of water into it.Wash the eggs well and carefully set it inside.Wash the potatoes well and keep them in the stainless steel (separator)container (the moisture on top of the potatoes will help cook evenly)
  • Close the lid and turn the nozzle into sealing mode.
  • TO COOK–> PRESS MANUAL or Pressure cooker Mode –>select minutes (on high). After the timer goes off and the instant pot sits on low for 5 minutes turn the nozzle to venting MODE. Allow all the pressure to be released then open the lid.
  • Keep a bowl of ice cubes ready. Carefully put the hard boiled into it and let it sit for minutes before cracking the shell. After removing shell chop into small pieces and keep aside.
  • Remove the potatoes and chop them into cubes once they have reached bearable heat (Do not wait until they are completely cooled)
  • To the chopped potatoes add the rest of the ingredients given in the list above and stir well. Gently toss the eggs chopped finally stir until combined not mashed.
  • Refrigerate and use after 1-2 hours so the flavors sink in.



Everything that could go wrong with the recipe is discussed in detail in FAQ here