Instant Pot Bacon Potato Salad

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Oh do I have an amazing recipe for you today!! I took my favorite Bacon Potato Salad and made it even easier. That’s right, you can now make this amazing Instant Pot Bacon Potato Salad with out all of the hassle of boiling and straining potatoes. Ah yes, it’s the little joys in life that make us happy…..

I almost forgot to mention, this Instant Pot Bacon Potato Salad is Whole 30 and Paleo compliant as well….for those who are into those things. 😉

Talk about the perfect side dish!! If you show up to the next potluck with this Instant Pot Bacon Potato Salad, you will definitely be invited back!!

If you do not have an Instant Pot®, you can purchase one on Amazon {affiliate link}, or you can follow the instructions for my original Bacon Potato Salad. 😉

Yes, you can use a different brand of pressure cooker, but they are all different and have different buttons so your steps and results may vary.

Try to keep your potato cubes similar sizes so that they will cook evenly…..

I had 4 large potatoes that I sliced in half horizontally, then in half again, then into cubes. In the original recipe, I had mini Yukon Gold potatoes that I cut into quarters.

Pour one cup of water into the liner of your Instant Pot. Place a steamer basket in the liner, making sure it is taller than the water…we don’t want our potatoes to go swimming in the boiling water. Place the cubed potatoes in the steamer basket*, then lay the eggs on top…..

Place the lid on the pressure cooker, twist to lock, and check to make sure the pressure valve is in the Sealing position. Select Manual, and adjust time using the + and – buttons to 4 minutes on High Pressure…..

The last thing that I cooked was Barbecue Ribs, so I needed to adjust the time down to 4 minutes.

Cook the bacon in a skillet over medium-high heat until crispy. Move to a paper towel lined plate and set aside…..

Remove the skillet from heat, and drain all but 2 Tablespoons of fat. It doesn’t have to be exact, but you don’t want too much left over.

Add the mayonnaise and mustard to the skillet. Stir to thoroughly combine with the bacon grease…..

If you have OCD, remove 2 tablespoons of grease and drain the rest with paper towels…like above…and add the grease back in with the mayonnaise. 😉

Stir in the onions, parsley, and pepper. Set aside…..

When the pressure cooker beeps, push the Cancel/Warm button and release the pressure. Place the potatoes in a large mixing bowl to cool, and place the eggs into cold water. When the eggs are cool, dice them and add to the bowl.

Pour the mayonnaise mixture over the potatoes, add the bacon, and stir to combine…..

Cover and refrigerate until ready to serve, at least one hour…..

Okay, okay, this recipe is not made completely in the pressure cooker…but it is still easier than the original recipe and pretty much fool proof! The potatoes came out perfectly cooked, creamy but not mushy. And the eggs were perfect!!

Notes: {contains affiliate links}

If you have a large skillet, you could add the potatoes and diced eggs to the mayonnaise mixture to eliminate the need for a mixing bowl. Extra large pans do not work on my induction burner, so I needed the bowl.
Whole 30/Paleo Blender Mayonnaise is really easy to make, but there are plenty of Paleo compliant mayo’s on the market if you prefer to go that route. Check your local stores, or you can purchase them on Amazon. Amazon Prime is a ~~dangerous~~ beautiful thing!!
This recipe can be doubled, and the cooking time “should” be the same.
I used this Silicone Steamer Basket* because it is the only one that I have. This stainless steel version {that I just ordered} has higher sides and seems to be more sturdy. A few of my potatoes fell off the side into the water, but it still turned out just fine.

It still seems a bit strange to me that is creamy, delicious potato salad could be Whole 30 and Paleo safe…but who am I to argue. It’s delicious and you need to try it.

Enjoy!!

Print recipe

Serves	4 to 6
Prep time	10 minutes
Cook time	4 minutes
Total time	14 minutes
Meal type	Salad, Side Dish

This Instant Pot Bacon Potato Salad will be a hit at all of this summer's potlucks and barbecues, and it's even Paleo and Whole 30 compliant!

Ingredients

1 1/2 Pounds small red or gold potatoes (peeled and cubed)
2 Large eggs
5 Slices uncured, nitrate and sugar-free bacon (cut into chunks - reserve 2 Tablespoons grease)
1/2 cup mayonnaise (whole30 and paleo compliant)
1 Tablespoon Dijon mustard (whole30 and paleo compliant)
3 green onions (chopped)
1 Tablespoon Italian parsley (minced)
1/4 teaspoon ground black pepper

Directions


Pour one cup of water into the liner of your Instant Pot®. Place a steamer basket in the liner, making sure it is taller than the water.

Place the cubed potatoes in the steamer basket, then lay the eggs on top.

Place the lid on the pressure cooker, twist to lock, and check to make sure the pressure valve is in the Sealing position.

Select Manual, and adjust time using the + and - buttons to 4 minutes on High Pressure.

Cook the bacon in a skillet over medium-high heat until crispy. Move to a paper towel lined plate and set aside.

Remove the skillet from heat, and drain all but 2 Tablespoons of fat. It doesn't have to be exact, but you don't want too much left over.

Add the mayonnaise and mustard to the skillet. Stir to thoroughly combine with the bacon grease.

Stir in the onions, parsley, and pepper. Set aside.

When the pressure cooker beeps, push the Cancel/Warm button and release the pressure.

Place the potatoes in a large mixing bowl to cool, and place the eggs into cold water. When the eggs are cool, dice them and add to the bowl.

Pour the mayonnaise mixture over the potatoes, add the bacon, and stir to combine.

Cover and refrigerate until ready to serve, at least one hour.