Graceful Little Honey Bee

Instant Pot Dill Pickle Potato Salad

by 5 Comments

Try this super quick and easy Instant Pot Dill Pickle Potato Salad at gracefullittlehoneybee.com

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  You guys asked for more Instant Pot recipes and so here I am. Last week I posted Instant Pot Applesauce and today I’m excited to share this Instant Pot Dill Pickle Potato Salad.

 

  Potato salad is normally something that I don’t make very often because it seems kind of finicky. You’ve got to peel, dice and boil potatoes and then boil, peel and chop eggs. The reason I’m so excited to share this recipe with you guys today is that using the Instant Pot you can cook the diced potatoes and whole eggs together in the same pot, plus it only takes 5 minutes of cooking time! Pretty sweet, right??

 

  If you don’t already have an Instant Pot, I’ll leave a few links below for you to check out and see if it’s something you might want to purchase. I understand not wanting to add another kitchen appliance, but this thing really is amazing and makes dinner prep super easy and convenient. Enjoy the recipe friends!


Instant Pot Dill Pickle Potato Salad

serves 5

1 cup water

steamer basket

5 small/medium russet potatoes

3 eggs

2/3 cup mayo

1 tbsp yellow mustard

1/2 cup sliced mini dill pickles

1/4 tsp garlic powder

1/4 tsp onion powder

salt & pepper to taste

 

Step 1: Pour water into bottom of Instant Pot. Put in steamer basket.

Step 2: Dice and peel potatoes.

Step 3: Place diced potatoes and eggs in steamer basket.

Step 4: Close lid on Instant Pot and set to manual for 5 minutes.

Step 5: Once timer goes off, do quick pressure release and place eggs in cold water 5 minutes.

Step 6: Once eggs are cool, peel and chop.

Step 7: Mix all ingredients together and chill 1-3 hours before serving.

 

Yields 5 servings

Instant Pot Dill Pickle Potato Salad

10 minPrep Time

10 minCook Time

20 minTotal Time

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Ingredients

  • 1 cup water
  • steamer basket
  • 5 small/medium russet potatoes
  • 3 eggs
  • 2/3 cup mayo
  • 1 tbsp yellow mustard
  • 1/2 cup sliced mini dill pickles
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • salt & pepper to taste

Instructions

  1. Pour water into bottom of Instant Pot. Put in steamer basket.
  2. Dice and peel potatoes.
  3. Place diced potatoes and eggs in steamer basket.
  4. Close lid on Instant Pot and set to manual for 5 minutes.
  5. Once timer goes off, do quick pressure release and place eggs in cold water 5 minutes.
  6. Once eggs are cool, peel and chop.
  7. Mix all ingredients together and chill 1-3 hours before serving.
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https://www.gracefullittlehoneybee.com/instant-pot-dill-pickle-potato-salad/

 

Other recipes you might enjoy:

See how quick and easy it is to make applesauce in your Instant Pot or pressure cooker on gracefullittlehoneybee.com See how easy it is to make this zucchini cheesy rice for a fun side dish on gracefullittlehoneybee.com

Comments

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  2. Pat Bernitt says

    Unfortunately, this did not turn out well for me. With 5 minutes cooking time, the potatoes were still undercooked (cut to about the same size as your recipe photo), and the eggs were not even close to being hard boiled, hadn't even reached what I consider a soft boiled egg stage. Most of the egg whites were runny/not cooked, and the yolk was totally runny, just like the yolk on a sunny side up egg. I like your concept, but I think this needs additional cooking time in the IP. I'm going to try again with 7 minutes, or maybe even 8. I did like addition of the dill pickles, and I did add some chopped onion and celery. I followed your recipe pretty much to the letter, so I'm not sure what happened here, but this was a disappointment.
    Reply

    • Missy Rakes says

      I'm sorry that it didn't work for you. I've had to adjust the times on other peoples Instant Pot recipes too. It's worked for me a couple of times now so I don't know what the problem might be.
      Reply

  4. PRA in AZ says

    Thanks for this easy, and delicious recipe! It's perfect for my hubby that is not a fan of raw onion and celery. The only thing I did differently was substituted Yukon gold potatoes for the russets, so no peeling, and quicker.
    Reply

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