Instant Pot Potato Salad With Eggs Recipes
INSTANT POT® POTATO SALAD
Save yourself time and one less pot to wash by cooking your potatoes and eggs together and in the same pot. I heard about this hack and decided to try it out myself. Not only were the potatoes and eggs cooked perfectly, the shells slipped right off of the eggs, making this a breeze to put together. Feel free to change up the ingredients to suit your go-to potato salad recipe but I highly recommend using this method to cook your potatoes and eggs.
Provided by Soup Loving Nicole
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- 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.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use tongs to transfer eggs to an ice bath and let cool for 10 minutes.
- Meanwhile, combine celery, mayonnaise, green onion, mustard, relish, and paprika in a large bowl. Stir until evenly combined.
- Peel and chop the eggs. Stir eggs and potatoes into the dressing. Season with salt and pepper. Cover and refrigerate for 1 hour before serving.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 19.5 g, Cholesterol 72.4 mg, Fat 7.8 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 1.5 g, Sodium 183.6 mg, Sugar 1.7 g
EASY INSTANT POT® POTATO SALAD
Perfect classic potato salad made easy with your Instant Pot®. It's the best crowd-pleaser! Keep it hassle-free by cooking eggs and potatoes together.
Provided by Fioa
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 35m
Yield 10
Number Of Ingredients 10
Steps:
- Pour water in a multi-functional pressure cooker (such as Instant Pot®). Place steamer; add potatoes and eggs. Close and lock the lid. Select high pressure according to manufacturer's instructions and set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Place potatoes in a large bowl. Peel eggs, remove egg yolks, and chop egg whites. Mash yolks and whisk with mayonnaise, vinegar, and mustard in a bowl until well combined to form the dressing.
- Combine chopped egg whites, potatoes, and celery; pour in dressing and stir until evenly coated. Season with salt and pepper and sprinkle with chives. Refrigerate before serving.
Nutrition Facts : Calories 132.9 calories, Carbohydrate 15.2 g, Cholesterol 40 mg, Fat 7 g, Fiber 1.7 g, Protein 3.1 g, SaturatedFat 1.2 g, Sodium 197.3 mg, Sugar 1.2 g
INSTANT POT® CUBAN PORK TENDERLOIN WITH RICE AND BEANS
This one-pot Cuban pork and rice meal is a quick and easy dinner, making it perfect for the weeknight rush. The flavors of mojo-a garlic-citrus sauce popular in Cuba-are what bring this dish together.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add pork; cook 4 to 6 minutes or until pork releases easily from bottom of insert. Stir. Select CANCEL.
- Stir in broth, orange juice, taco seasoning mix, garlic and cumin. Stir in beans and rice.
- Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 12 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
- Stir in lime juice. Top with cilantro. Serve with salsa.
Nutrition Facts : Calories 530, Carbohydrate 62 g, Cholesterol 85 mg, Fat 2, Fiber 4 g, Protein 40 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 3 g, TransFat 0 g
INSTANT POT POTATO SALAD WITH EGGS RECIPE
Cook potatoes and eggs together in a single pot to make Instant Pot potato salad with eggs. Done in under 30 minutes with minimal clean-up!
Provided by Megan Porta
Categories Salad
Number Of Ingredients 12
Steps:
- Pour 1 1/2 cups water into the Instant Pot and lower trivet or steamer basket into pot. Place potato pieces on top and place the eggs on top.
- Place the cover on the pot and set timer to 5 minutes on high pressure (pressure cook setting). It will take the IP around 11 minutes to build up pressure before it begins cooking.
- When cooking time is done, do a Quick Release. Let the float valve drop and remove the cover. Using a large slotted spoon, run the eggs under cold water so they stop cooking; peel and chop.
- Transfer potatoes to a large bowl and let cool for 10 minutes. Add chopped eggs, celery, mayo, mustard, pickle juice, vinegar, parsley, onion powder, garlic powder and paprika. Mix well.
- Cover and refrigerate until ready to serve. Top with extra parsley and paprika just before serving.
Nutrition Facts : Calories 266 kcal, Carbohydrate 24 g, Protein 6 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 90 mg, Sodium 273 mg, Fiber 3 g, Sugar 2 g, TransFat 1 g, ServingSize 1 serving
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- Put steamer basket in the pressure cooker pot. Add the water, potatoes and place the eggs on top of potatoes. Place lid on pressure cooker and lock into place. Select high pressure and set to 4 minutes.
- When the four minutes is done, quick release pressure. Remove the lid when the pressure is released. Remove the steamer basket from the pressure cooker. Gently place eggs in cold water. Allow potatoes to cool.
- In a large mixing bowl combine the mayonnaise, yellow mustard, salt, pepper, onion powder, garlic powder and paprika. Add cooled potatoes and gently mixed until potatoes are covered in mayonnaise mixture.
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- Add the water and salt and potatoes to the bottom of the pot. Place uncooked eggs on top of the potatoes.
- Secure and lock the lid. Make sure the pressure handle is pointing to Sealing on Duo Classic. Select Manual/Pressure Cook and adjust the timer to 4 minutes on HIGH pressure. After a few beeps/seconds, the ON sign will come on indicating the pot is heating up and the pressure is building; pressurizing will take about 8-9 minutes and then the 4-minute timer will begin.
- Once the timer is done, use the quick release method to let off the remaining pressure (press the steam knob down or point to Venting on older models). Open the lid and remove the eggs, place them in cold water to cool off. Strain the potatoes and allow to cool in the sieve or in a salad bowl for 10-15 minutes.
- In the meantime, dice other ingredients and prepare the dressing. Peel the eggs and dice them into cubes. Reserve one egg to slice into circles to garnish the top of the salad.
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