Instant Pot Potato Salad for 2
Use your Instant Pot to cook the potatoes and eggs at the same time, then mix up your potato salad. Quick, easy, no boil over on the stove, and only one pot to clean!
Servings Prep Time
3-4 3minutes
Cook Time Passive Time
4minutes 14minutes
Servings Prep Time
3-4 3minutes
Cook Time Passive Time
4minutes 14minutes
Ingredients
Instructions
  1. Prepare the potatoes and eggs for the Instant Pot. Wash your russet potatoes and peel if desired, I left the peels on mine. Wash the outside of 2 raw eggs.
  2. Put one cup of water in the bottom of your Instant Pot. Take a colander or steamer that fits inside the pan of your IP and add the potato chunks and raw, washed eggs in the steamer basket
  3. Cook for 4 minutes on High Pressure. (Note: my IP took about 14 minutes to come to pressure, so about 18 minutes total).
  4. Perform a controlled Quick Release (QR) once the 4 minutes cooking time is up. Release the pressure in short, controlled bursts using a long wooden spoon, or one of the utensils that came with the IP. Just be careful not to let the steam burn you or starchy liquid come out and burn you 🙂
  5. Put the two eggs immediately into a bowl of ice water for about 4-5 minutes. Take the potatoes out and mix up your potato salad. Once the eggs have cooled, take out of the shell, chop and add to your potato salad.
  6. Potato Salad: I don’t have exact measurements, but I use mayonnaise, a small squirt of yellow mustard, a small squirt of Dijon mustard, some chopped up dill pickles, some dill pickle juice, then seasonings (salt, pepper and Morton’s Nature’s Seasons blend).
  7. Serve and Enjoy!