Learn how to make egg and potato salad with the Instant Pot. This summertime salad is great to bring to picnics, cookouts and family get-togethers. It’s gluten-free and vegetarian-friendly.

Prepare ingredients. The salad is prepared in two stages. First, cook the potatoes and eggs in the Instant Pot and then combine with creamy dressing.

Add ingredients


Add the water, salt and potatoes to the bottom of the pot. Place uncooked eggs on top of the potatoes.

pressure cook


Select Manual/Pressure Cook and adjust the timer to 4 minutes on HIGH pressure. Once done, quick release.

REmove eggs & potatoes


Open the lid and remove the eggs, place them in cold water to cool off. Strain the potatoes and allow to cool in the sieve.



Dice everything and prepare the dressing. Peel the eggs and dice them into cubes. Reserve one egg to slice to garnish the top of the salad.

combine ingredients


Add the pickles, red onions, cucumber, mayonnaise, mustard, sour cream/yogurt and pepper to the potatoes and eggs. Stir through.

Serve in a serving dish with sliced egg circles on top and sprinkle with dill or some paprika.