Instant pot Potato Salad
Instant pot Potato Salad

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, instant pot potato salad. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Instant pot Potato Salad is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Instant pot Potato Salad is something that I have loved my entire life. They are nice and they look wonderful.

Pour water into the pot of a multi-functional pressure cooker (such as Instant Pot®) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes. Place cubed potatoes in a steamer basket and lower steamer basket onto the steam rack.

To get started with this particular recipe, we must first prepare a few components. You can have instant pot potato salad using 13 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Instant pot Potato Salad:
  1. Make ready 3 lbs baby red potatoes, peeled, 1" dice
  2. Prepare 4 eggs
  3. Get 1 cup water
  4. Prepare 2 cup mayo
  5. Get 2 cup celery
  6. Make ready 2/3 cup green onions, mostly green tops, sliced
  7. Take 2 tsp mustard seed
  8. Take 1/2 tsp celery seed
  9. Take 1 tsp season salt
  10. Take 1/2 tsp salt
  11. Take 2 tsp sugar
  12. Take 1/2 tsp pepper
  13. Take 4 tbls white vinegar

Yukon golds and red potatoes will also work well. These potatoes are starchy and dry, so they cook up nice and firm in the pressure cooker. Other potato varieties may contain more water, which means they're more likely to turn into mush under pressure. Pour water into a programmable pressure multicooker (such as Instant Pot).

Steps to make Instant pot Potato Salad:
  1. Wash, Peel and Cut potatoes, 1" dice
  2. Add 1 cup water to the instant pot and place steamer basket inside. Add diced potatoes and place eggs on top of potatoes, lid on, seal the vent, and steam 8 minutes.
  3. Quick release the steam. Allow potatoes to cool completely. Place the eggs in a bowl of ice water for 5 min. Peel and chop, then allow to cool more if still warm.
  4. Mix remaining ingredients in a medium sized bowl. Add cooled, chopped eggs.
  5. See mom tip…
  6. In a large bowl, add potatoes, then pour dressing on top. Gently stir until all potatoes are covered.
  7. Let potato salad chill overnight in the fridge
  8. Mom tip: if you find yourself making this potato salad at 10 pm because that's the only time you have alone, and the potatoes are not cooled, I like to make the dressing, but keep it separate from the warm potatoes. Place both in the fridge overnight, then mix in the morning. It will still meld and be wonderful for lunch. 😉

Other potato varieties may contain more water, which means they're more likely to turn into mush under pressure. Pour water into a programmable pressure multicooker (such as Instant Pot). Place potato cubes in a steamer basket, and place inside cooker. Place eggs on top of potatoes. Cover cooker with lid, and lock in place.

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