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Instant Pot Creamy Potato Salad

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  • Author: Mavis Butterfield


  • 68 potatoes (, cut in uniform cubes {russet})
  • 5 eggs
  • 1 1/2 cups water
  • 3/4 cup yellow onion (, very finely diced)
  • 1 cup dill pickle (, very finely diced)
  • 1 cup mayonnaise
  • 1/2 cup Miracle Whip
  • 2 tablespoons yellow mustard
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Sprinkle of season salt
  • Sprinkle of paprika to make it pretty


  1. Place the steamer basket in your Instant Pot. Pour water into the pot and then dump in potatoes. Nestle the eggs on top of the potatoes. Lock the lid and set manual high pressure for 4 minutes.
  2. While the potatoes/eggs are cooking, combine the remaining ingredients. Once the machine beeps to tell you it’s done, turn it off and allow it to naturally release the pressure for 4 minutes. Manually release the remaining pressure until pin drops, take off lid and remove the potatoes and eggs.
  3. Peel and chop eggs. Mix potatoes and eggs with other ingredients. Season to taste. Chill and serve!