Home » Recipe Index » Instant Pot

Instant Pot Potato Salad

Instant Pot Potato Salad with a creamy dressing, boiled potatoes and hard boiled eggs for a tasty side dish.

This post may contain affiliate links. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you. For more information, please read my disclaimer.

Instant Pot Potato Salad on a white plate with garnish on top and a black and white plaid napkin to side

I love a good creamy potato salad and this recipe does not disappoint.

This pressure cooker potato salad recipe uses 5lbs of potatoes and you don’t even need a steamer basket or metal trivet!

You just set the potatoes and eggs in the Instant Pot basket, cook, then add in the rest of the ingredients.

It’s the best potato salad I’ve ever eaten and it’s made all in the Instant Pot!

Save This Recipe!
Enter your email and we'll send this recipe right to your inbox. Plus you'll get amazing recipes in our newsletter!
Please enable JavaScript in your browser to complete this form.

I made this recipe using my Instant Pot 6-Quart Duo Nova. It’s the perfect size for my family of four and makes releasing the steam so much easier than the standard Instant Pot.

Ingredients for potato salad in bowls and measuring spoons with Instant Pot in the back

How To Make Instant Pot Potato Salad

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Peel the potatoes, then chop them into 1-2 inch cubes.

STEP TWO: Place the potatoes in the Instant Pot, then add enough water to cover the potatoes. Then add the salt.

Potatoes chopped up into Instant Pot

STEP THREE: Wash and place the eggs in the instant pot on top of the potatoes, then close the lid. Make sure the pressure valve is set to close.

Set the instant pot to pressure cook for zero minutes on high pressure.

Eggs on top of chpoped potatoes in Instant Pot

STEP FOUR: Once the Instant Pot comes to pressure and beeps, safely quick release the pressure by opening the pressure value using a towel or hot pad to absorb the steam.

STEP FIVE: Remove the eggs and soak them in ice water to stop the cooking process. Once they’ve cooled for a few minutes, peel and chop the eggs.

STEP SIX: Drain the water out of the Instant Pot, putting the cooked potatoes back in the pot.

STEP SEVEN: Add the onions, eggs, mayonnaise, and remaining seasonings to the potatoes. 

Gently mix until the potato salad is well-combined and enjoy!

Finished potato salad inside Instant Pot with wooden spoon

What Are The Best Instant Pot Potatoes for Potato Salad?

You want a potato that won’t be too crunchy or starchy, but will hold up in the Instant Pot.

  • Yukon Gold Potatoes (my favorite to use!)
  • Red Potatoes
  • Russet Potatoes

Tips to Make a Delicious Potato Salad in the Instant Pot

  • Cover the potatoes fully with water — uncovered potatoes may not cook properly
  • Chop the onions faster using an onion chopper
  • Set the timer of your Instant Pot to 0 minutes — the potatoes and eggs will cook while the appliance is coming to pressure
  • Complete a quick-release on the Instant Pot using a long oven mitt or wooden spoon
Instant Pot potato salad from side angel on a white plate with Instant Pot in background

What to Serve with potato Salad in the Instant Pot

How Long To Cook Potatoes in The Instant Pot for Potato Salad

Since you’re using diced potatoes in the Instant Pot, they will soften very quickly.

It will only take enough time for the Instant Pot to come to pressure to cook the potatoes to perfection.

Creamy Instant Pot Potato Salad on a spoon

Is It OK To Leave Skins On For Potato Salad?

Yes! Whether you’re using Yukon Gold potatoes, Russet potatoes, or red potatoes, you can leave the skin on.

It gives the potato salad a little extra color.

How Do You Keep Potatoes From Falling Apart in Potato Salad?

As long as you use a more firm potato and follow this recipe, your potatoes will stay together.

If you use a softer potato or overcook the potatoes, they will come out mushy.

Instant Pot Potato Salad on white plate with black and white plaid napkin to side

Variations and Substitutions to Pressure Cooker Potato Salad

  • Add chopped dill pickles and pickle juice for added flavor
  • Swap the white onions for red onions — you can soak the diced onions in water for a few minutes to cut down the pungent taste
  • Omit the eggs from the recipe to make this a no egg potato salad
  • Use Miracle Whip instead of mayo depending on preference
  • Add in some chopped crunchy celery at the end for some extra texture
  • Use fresh dill instead of dried for a fresher herbed flavor

How to Store Instant Pot Potato Salad

Store leftover potato salad in the fridge in an airtight container for up to 3 days.

Since this recipe contains mayonnaise, it’s important to not leave the potato salad at room temperature for too long.

More Instant Pot Recipes

More Salad Recipes

Love using your Instant Pot or Air Frying? Join our newsletter! You can also follow us on Facebook, Instagram, or join our free Facebook Air Frying Community.

Finished potato salad inside Instant Pot with wooden spoon

Instant Pot Potato Salad

Samantha Erb
A creamy Instant Pot take on potato salad that can be made all in one pot!
5 from 1 vote
Prep Time 10 minutes
Additional Time 20 minutes
Total Time 30 minutes
Course Instant Pot
Cuisine American
Servings 10 servings
Calories 389 kcal


  • 8 potatoes peeled and cut into 1-2 inch cubes (about 5lbs)
  • 4 cups water
  • 1 tablespoon salt
  • 4 eggs
  • 1/2 white onion diced (about 1/2 cup)
  • 1 1/2 cups mayonnaise
  • 2 tablespoons dill
  • 1 tablespoon mustard
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper


  • Place cubed potatoes into the bottom of the Instant Pot and add enough water to cover the potatoes, about 4 cups.
  • Add in the salt, then place the eggs inside the Instant Pot right on top of the potatoes and water.
  • Close the lid and turn the Instant Pot to high pressure for 0 minutes. The potatoes and eggs will cook as the Instant Pot comes to pressure and are done once it officially gets to full pressure.
  • Once cooking is complete, safely quick release the pressure in your Instant Pot (use the directions above on how to do this).
  • Remove the eggs and place them in a bath of ice water for at least 5 minutes then peel and cube them.
  • Drain the potatoes from the water and place back into the Instant Pot.
  • Add the chopped onions, chopped eggs, mayonnaise, dill, mustard, paprika, and pepper to Instant Pot and use a big spoon to mix well.
  • Remove from Instant Pot and enjoy immediately or store inside the fridge for up to 3 days!


Serving: 1gCalories: 389kcalCarbohydrates: 31gProtein: 7gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 22gCholesterol: 88mgSodium: 908mgFiber: 3gSugar: 2g
Tried this recipe?Let us know how it was!


About Samantha

I’ve always had a love of cooking and creating new recipes, so it only made sense to create a food blog so I could share those recipes with you. This site is designed to provide easy and flavorful recipes with as little ingredients as possible. That means you still get great flavor combinations without all that extra time and effort. Read more...

6 thoughts on “Instant Pot Potato Salad”

    • Hi Edith, the potatoes and eggs cook while the Instant Pot comes up to full pressure and are done cooking once the pot comes to full pressure. I’ve also updated the post to make that a little more clear for others. Thanks!

    • Yes, 0 minutes is correct. You choose 0 minutes as the time, so the pressure cooker brings the pot up to pressure then starts to immediately release the pressure.

  1. I made a potato salad like this but I added some other ingredients that you may want to try: 1/2 cup marinated artichoke hearts chopped, 1/4 cup bacon bits, 1/4 cup sliced black olives and a couple of TBS apple cider vinegar. I think it came out with a great flavor.


Leave a Comment

Recipe Rating


as seen on promo graphic


as seen on promo graphic