Cheddar Ranch Instant Pot Potato Salad Recipes

CHEDDAR RANCH INSTANT POT POTATO SALAD

Steps:

• Pour one cup of water into the bottom of an Instant Pot.
• Place the trivet that came with the Instant Pot in the pot, then top with the cubed red potatoes, cut into approximately 1 inch cubes.
• Place the eggs on top of the potatoes.
• Secure the lid on the instant pot and turn the valve to the sealing position.
• Select the "manual" button on front of the Instant Pot, set it to high pressure and set the timer for 4 minutes.
• When the timer beeps, quick release the pressure by using the end of a spoon or spatula to move the valve from sealing to venting.
• Once all of the pressure has released from the Instant Pot, remove the lid and use a slotted spoon to remove the eggs from the Instant Pot.
• Transfer the eggs to an ice bath for 5 minutes.
• Drain the potatoes from the Instant Pot and transfer them to a large mixing bowl.
• Place the potatoes in the refrigerator to cool.
• In a medium bowl, combine the sour cream, ranch seasoning, shredded cheddar cheese and diced green onions.
• Peel the hard boiled eggs, chop them and add them to the bowl with the cooked potatoes, along with the chopped celery.
• Add the creamy, cheesy sauce and use a spatula to gently fold all of the ingredients together.
• Season with the salt and pepper and stir to combine.
• Place the salad in the refrigerator to chill for at least 30 minutes before serving.

KRISTEN'S BACON RANCH POTATO SALAD

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain, then run under cold water until cool.
• Combine the sour cream and ranch dressing mix in a small bowl until well-blended. Transfer the potatoes, bacon, Cheddar cheese, and green onions to a large bowl. Stir in the sour cream mixture until well-coated. Cover and refrigerate for about 2 hours before serving.