I love potatoes but what I don’t like about them is the time involved until they’re cooked. This Instant Pot Loaded Potato Salad recipe is currently my favorite potato salad recipe. It gets nice flavor from our favorite baked potato toppings. The Instant Pot reduces the time substantially and keeps the kitchen nice and cool. This Instant Pot Loaded Potato Salad has been a hit each time I served it. It is a perfect side dish for any bbq, meal or gathering. Here’s how I make it.
Instant Pot Loaded Potato Salad
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- Instant Pot
- measuring cup
- measuring spoons
- cutting board
- potato peeler
- silicone cooking spoon
Pyrex 3-Piece Glass Measuring Cup SetCook’s Pro Adjust-A-Measure Set, 3-PieceLinden Sweden Jonas Peeler OriginalPyrex Smart Essentials 4-Quart Glass Mixing BowlSilicone serving spoon with stainless steel handleOXO Good Grips Utility Cutting BoardInstant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, 6 Qt
- 2.5 pounds potatoes, peeled & cubed (I used russet potatoes)
- 1.5 cups water
- 8 oz sour cream & onion dressing (I use Axelrod)
- 1/2 cup mayonnaise
- 1 tsp Italian seasoning
- 1 cup real bacon bits (I used Oscar Mayer)
- 6 oz sharp cheddar cheese, cut into pieces about the same size as the potatoes
Place a trivet or steamer basket into the Instant Pot.
Place the potatoes and water into the Instant Pot.
Set the Instant Pot on manual high with a cooking time of 4 minutes.
When the Instant Pot has finished cooking the potatoes, do a quick pressure release.
Remove the potatoes and let cool.
Place the mayonnaise, sour cream & onion dressing, and Italian seasoning into a small bowl and mix.
Add the mayonnaise mixture to the potatoes and mix thoroughly.
Add the bacon and stir thoroughly.
Add the cheese and stir thoroughly.
Refrigerate for about 2 hours before serving.