Instant Pot Dill Pickle Potato Salad

ByMissy Rakes April 12, 2017March 24, 2024

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Instant Pot Dill Pickle Potato Salad

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!

How to Make Instant Pot Dill Pickle Potato Salad:

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

Dice and peel potatoes.

Place diced potatoes and eggs in steamer basket.

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

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

Once eggs are cool, peel and chop.

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

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Print Recipe

Instant Pot Dill Pickle Potato Salad

Quick and easy Instant Pot Dill Pickle Potato Salad.

Prep Time10

Cook Time10

Total Time20

Course: Home remedy, Side Dish

Cuisine: American

Keyword: Instant Pot Dill Pickle Potato Salad

Servings: servings

Calories: 414kcal

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

Pour water into bottom of Instant Pot. Put in steamer basket.
Dice and peel potatoes.
Place diced potatoes and eggs in steamer basket.
Close lid on Instant Pot and set to manual for 5 minutes.
Once timer goes off, do quick pressure release and place eggs in cold water 5 minutes.
Once eggs are cool, peel and chop.
Mix all ingredients together and chill 1-3 hours before serving.

Nutrition

7 Comments

Emma says:

April 19, 2017 at 12:32 pm

Big fan of dill. I'd love to hear your tips about using dill in sauces, any plans for a post about that? Or sauces in general?

Reply
Pat Bernitt says:

July 15, 2017 at 2:29 pm

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
1. Missy Rakes says:
  
  July 16, 2017 at 5:07 pm
  
  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
2. Hannah Troutman says:
  
  May 9, 2020 at 11:40 pm
  
  I know your post is from a few years ago but I am just now finding this recipe and I had the same problem. I did notice that when it said steamer basket I thought my green rubber veggie steaming basket is what it was meaning but after some research I found out it was meaning the steal melt steaming basket. The first go around (with my rubber steamer) I had to do an additional 14m to get both the potatoes and eggs cooked. 2nd around (again, with my rubber steamer) and I did it for 14m and it worked great!
  
  Reply
Sam says:

July 16, 2018 at 3:36 pm

Wow! This was so easy and tasted great! Definitely going to be making this more often, thanks for sharing this recipe!

Reply
PRA in AZ says:

February 2, 2019 at 2:00 pm

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
Vee says:

December 14, 2020 at 5:51 pm

I did 6 minutes with manual release in my Gourmia 6qt pressure cooker using my green silicone veggie steamer basket and it was perfect. The potatoes were cooked perfectly and the eggs were done. This is the second time using this recipe and I'll keep using it. Thank you so much.

Reply