Once you make potato salad in the Instant Pot, you will never make it another way! Follow these easy instructions to make the best Instant Pot Potato Salad you will ever have! Lots of add-in ideas below, too.
Place the potatoes in the Instant Pot. Add enough water to cover the potatoes. Add salt. Place the eggs in the Instant Pot on top of potatoes and close the lid.
Make sure the pressure value is set to 'sealed'. Set the Instant Pot to pressure cook for 4 minutes on high pressure.
Once the Instant Pot is done cooking, safely release the pressure by opening the pressure value using a towel or hot pad.
Remove the eggs and soak in iced water until cool to the touch. Peel and chop the eggs once cooled.
Carefully drain the water from the potatoes and place back into Instant Pot.
Combine the onions, eggs, mayonnaise, and remaining ingredients in a medium bowl and mix well. Add this dressing to the potatoes and eggs in the Instant Pot. Stir to combine. Adjust the flavor with more salt, or a splash of apple cider vinegar for acidity. Serve immediately, or chill for up to 24 hours before serving.
Try any of these potato salad add-ins:
Chopped cooked carrot (simply place a large peeled carrot in the Instant Pot with the potatoes and eggs, and chop once cooked and cooled)
Peas (use canned or cooked frozen peas)
Pickles (dice the pickles, or add some pickle juice to the dressing!)
A tablespoon of apple cider vinegar added to the dressing
Diced ham (I love using leftover diced ham in salads, such as this egg and ham salad!)