Potato Salad In A Pressure Cooker Recipes

PRESSURE-COOKER POTATO SALAD

Steps:

• Place potatoes and water in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. Drain; cool completely., In a large bowl, combine remaining 10 ingredients. Add potatoes; toss to coat. Refrigerate, covered, at least 1 hour. If desired, top with snipped fresh dill before serving.

POTATO SALAD IN A PRESSURE COOKER

Steps:

• Place the steamer basket inside the pressure cooker and add water, potatoes, and then eggs.
• Set pressure cooker for 4 minutes on high pressure. (If you own an Instant Pot like me, just press the manual button and then set time to 4 minutes.)
• Do a quick release on pressure cooker and remove potatoes and eggs and let cool.
• Make a dressing of mayo, mustard, sour cream, dill pickle juice, fresh dill, salt, and pepper.
• Peel and chop eggs.
• Mix celery, onion, potatoes, chopped egg, and dressing in a large bowl.
• Garnish with a little paprika and more fresh dill if desired.
• Chill for an hour or two before serving.

PRESSURE COOKER POTATO SALAD

Steps:

• Place potatoes in pressure cooker with water. Cook on high pressure 3 minutes. If potatoes are larger, cook for 4 minutes. Let steam release for 3 minutes. Then quickly release pressure and open cooker. Peel and dice potatoes when they are cool enough to handle.
• Alternate layers of potatoes, onion, and celery in a large bowl. Season each layer with salt and pepper. Top with the chopped egg and sprinkle with dill.
• Mix together the mayonnaise, mustard, and cider vinegar in a small bowl. Gently fold the mayonnaise mixture into the potatoes. Chill at least one hour before serving.

PRESSURE COOKER GERMAN POTATO SALAD WITH SAUSAGE

Steps:

• In a pressure cooker, saute bacon 2 minutes or until crisp. Stir in onion and garlic and cook 2 minutes. Add broth, vinegar, salt, pepper and dill and mix thoroughly. Add potatoes and sausage and still well. Secure lid on pressure cooker. Over high heat, develop steam to medium-high pressure. Reduce heat and maintain pressure and cook for 4 minutes. Release pressure according to manufacturer's directions. Remove lid.
• Stir potato-sausage mixture carefully but thoroughly. Add sour cream, mustard, bell pepper, radishes and parsley, tossing gently to mix.
• Pour salad in serving bowl and serve warm or chilled.