The classic stove-top method works just fine, of course, but I couldn’t wait to convert this classic recipe to be made in the pressure cooker! Using an electric pressure cooker or Instant Pot to steam the potatoes and eggs all at once streamlines this recipe, conserves water, and speeds things up a little bit.
New to the Instant Pot? Check out our post How To Use an Instant Pot: A First-Timer’s Guide.
You don’t have to wait for a big pot of water to boil, and you can prep the rest of the ingredients while the potatoes and eggs cook. In order to get the eggs perfectly hard boiled and the potatoes fork tender, the potatoes need to be quartered rather than cut into 1-inch pieces before cooking. Place them in a steamer basket in your pressure cooker with the eggs on top, then cook for just five minutes under pressure. Chop up the eggs and potatoes, mix them with the dressing, crunchy vegetables, and pickles, and the salad is ready. It’s great served warm, or chilled and served the next day. Secure the lid on the pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. If you are using an Instant Pot, select the “Steam” program, then adjust the time to 5 minutes. If your pressure does not have a “Steam” program, set it manually to “High Pressure” for 5 minutes. The pressure cooker will take 10 to 15 minutes to come up to full pressure. Cook time begins once it has reached full pressure. Once cool, cube the potatoes. Peel the eggs and chop them coarsely. Keep the potatoes and eggs separate.
