Go Back
–+ servings
instant pot potato salad in a bowl
Print

Instant Pot Baked Potato Salad

Creamy Baked Potato Salad is fast and easy to make with the Instant Pot. Potatoes cook in just 5 minutes!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Chilling Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings 10
Calories 371kcal
Author Toni Dash

Equipment

Ingredients

  • 3 pounds Red Potatoes cut into bite-size pieces
  • 1 cup Water
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 2 teaspoons Seasoning Salt
  • 1 cup Mayonnaise
  • ½ cup Sour Cream
  • 1 cup shredded Cheddar Cheese
  • 6 slices Bacon chopped
  • thinly sliced Green onion or Chives for garnish

Instructions

  • Place the cut potatoes in the steamer basket for the Instant Pot.
  • Add water to the insert of the Instant Pot and place the steam basket inside. Place the lid on the pot and seal the vent.
    Set the Instant Pot to pressure cook on HIGH PRESSURE for 5 minutes. When the cook time is up, do a QUICK RELEASE and remove the lid.
  • Carefully remove the steamer basket and allow the potatoes to cool to room temperature. PRO TIP: Place the basket in the refrigerator to speed up the cooling process, if desired.
  • When the potatoes have cooled, place in a large mixing bowl. Season with salt, pepper, and seasoning salt. Stir to coat.
  • Add the mayonnaise, sour cream, cheddar cheese, and bacon. Stir to combine.
  • Cover the bowl with plastic wrap and place in the refrigerator to chill at least 4 hours. Garnish with sliced green onions or chives before serving.

Notes

Cooking Time note

The cooking time does not include the time for the Instant Pot to come to pressure. This ranges between 10-20 minutes.

Nutrition

Calories: 371kcal | Carbohydrates: 23g | Protein: 8g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 1032mg | Potassium: 677mg | Fiber: 2g | Sugar: 3g | Vitamin A: 209IU | Vitamin C: 12mg | Calcium: 110mg | Iron: 1mg