Every mouthful of chicken is juicy and vibrant thanks to a fantastic combination of bold and subtle flavors that are incorporated into the meat during cooking. As ‘lively’ as the flavor is, it also works well as a winter comfort food. I prefer to make the chicken slightly hot so that it will soften out just enough when it is served with a side of gently flavored couscous. creates a pleasant aroma around the house!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr 15 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 8 |
Ingredients
- 1 ½ cups water
- 2 pounds red potatoes, scrubbed and cubed
- 3 large eggs
- 2 stalks celery, chopped
- ¼ cup mayonnaise
- 2 green onions, chopped
- 3 tablespoons yellow mustard
- 1 tablespoon dill pickle relish
- 1 teaspoon paprika
- salt and ground black pepper to taste
Instructions
- Pour water into the pot of a multi-functional pressure cooker (such as an Instant Pot) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 4 minutes. Allow 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Use tongs to transfer eggs to an ice bath and let cool for 10 minutes.
- Meanwhile, combine celery, mayonnaise, green onion, mustard, relish, and paprika in a large bowl. Stir until evenly combined.
- Peel and chop the eggs. Stir eggs and potatoes into the dressing. Season with salt and pepper. Cover and refrigerate for 1 hour before serving.
Nutrition Facts
| Calories | 163 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 184 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Everyone enjoyed it. I felt it needed more mayonnaise and I also added more seasonings. Not sure why others had issues with the IP time, I actually used 3.5 lbs of potatoes and 6 eggs and everything came out perfect! I am using an 8 qt. pot. I have noticed time differences between my 8 & 6 qt. IP’s maybe that’s the problem.
My first potato salad I made it for a party. Kids and adults kept asking for more salad, so it was a hit. My alterations: HP for 6min, Yukon Gold potatos, Vinegar for the relish Used Dijon for 1/3 of mustard A small squirt of cezar salad dressing added an egg
This recipe was great! Although I ended up using a small regular onion just because I didn’t have any green onions at the time. I’m probably not going back to stovetop method for potato salad again
Needed more time in the instant pot but other than that, very good recipe. I used yellow potatoes so maybe that needs more time that red?
Good flavor and very easy! Gave 3 stars as I had to cook potatoes and eggs an additional 5 min. Next time I will HP 6 min with a 10 min NR. Not sure if it is where I live but both were completely undercooked. Just some minor adjustments.
This is a very nice potato salad. I made it pretty much as written. I really like that the dressing is not sweet, as so many others are. I’ll definitely be making this again.