I’ve been having so much fun with my new Instant Pot! I can’t believe how much easier it’s made my life, which has become quite hectic. Doesn’t this look delicious? And it only takes 4 minutes to cook!
This was a huge hit recently with friends, and I plan on making it again this weekend to bring to a BBQ. Oh, and I didn’t have a steamer basket, so I placed tin foil balls around the rack that comes with the IP, and cut the potatoes in larger cubes so they didn’t fall underneath. Simple and delicious!
Quick Pressure Cooker Potato Salad
from Pressure Cooking Today
6 russet potatoes, peeled and cubed
1 1/2 cups water
1/4 cup chopped onion
1 cup mayonnaise
2 tablespoons finely chopped fresh parsley
1 tablespoon dill pickle juice
1 tablespoon mustard
Salt and pepper to taste
Put the steamer basket in the pressure cooker pot. Add the water, potatoes, and the eggs. Lock lid in place, select High Pressure, 4 minutes cook time and press start.
When timer beeps, turn off pressure cooker and do a quick pressure release. When pressure is released, carefully remove the lid. Remove the steamer basket and put eggs into ice cold water to cool.
In a bowl, combine onion, mayo, parsley, pickle juice, and mustard. Add cooled potatoes and gently mix the mayonnaise mixture into the potatoes. Peel and dice the cooled eggs and stir into potato salad. Add salt and pepper to taste. Add more mayo if necessary.
Chill at least one hour before serving.