INSTANT POT EGG LOAF
When that egg salad craving hits, this hack makes it easy to prepare a batch of perfectly cooked hard-boiled eggs for chopping, no ice bath or peeling required. One more reason to love your pressure cooker.
Provided by Food Network Kitchen
Time 25m
Yield 12 eggs
Number Of Ingredients 2
Steps:
- Lightly spray a 7-inch cake pan with nonstick cooking spray. Crack the eggs into the pan.
- Add 1 1/2 cups water to a 6-quart Instant Pot® and add the rack. Transfer the pan of eggs to the rack and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 9 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Remove the pan and let the eggs cool to room temperature. Invert onto a cutting board and chop the eggs. Perfect for egg salad or to add to potato or tuna salad.
INSTANT POT® POTATO SALAD
Save yourself time and one less pot to wash by cooking your potatoes and eggs together and in the same pot. I heard about this hack and decided to try it out myself. Not only were the potatoes and eggs cooked perfectly, the shells slipped right off of the eggs, making this a breeze to put together. Feel free to change up the ingredients to suit your go-to potato salad recipe but I highly recommend using this method to cook your potatoes and eggs.
Provided by Soup Loving Nicole
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h45m
Yield 8
Number Of Ingredients 10
Steps:
- Pour water into the pot of a multi-functional pressure cooker (such as Instant Pot®) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use tongs to transfer eggs to an ice bath and let cool for 10 minutes.
- Meanwhile, combine celery, mayonnaise, green onion, mustard, relish, and paprika in a large bowl. Stir until evenly combined.
- Peel and chop the eggs. Stir eggs and potatoes into the dressing. Season with salt and pepper. Cover and refrigerate for 1 hour before serving.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 19.5 g, Cholesterol 72.4 mg, Fat 7.8 g, Fiber 2.5 g, Protein 5 g, SaturatedFat 1.5 g, Sodium 183.6 mg, Sugar 1.7 g
INSTANT POT EGG SALAD
Save time & make Genius No-Peel Instant Pot Egg Salad Recipe (Pressure Cooker Egg Salad) with hard boiled eggs hack! Learn how to make Deliciously Refreshing & Creamy Rich Egg Salad Sandwiches for picnics, potlucks, and parties.
Provided by Amy + Jacky
Categories Breakfast Brunch Lunch Salad Snack
Time 35m
Number Of Ingredients 11
Steps:
- Important Step - Spray Pan: Apply cooking spray all over the pan. For easier removal, line the bottom of the pan with parchment paper.
- Crack Eggs: Crack 12 large raw eggs into the pre-sprayed pan.
- Pressure Cook Egg Loaf: Pour 1 cup (250ml) cold water and place a steamer rack in Instant Pot Pressure Cooker. Carefully layer the pan of cracked raw eggs on top.Close lid and pressure cook at High Pressure for 5 minutes + 9 minutes Natural Release. Open the lid carefully.
- Prepare Remaining Ingredients: While the egg loaf is pressure cooking, prepare remaining ingredients.
- Chop Egg Loaf: Remove egg loaf from Instant Pot & set aside on a chopping board to cool. Once cool to touch, finely chop the egg loaf. Allow the chopped eggs to cool to room temperature.
- Make Salad Dressing: In a large mixing bowl, add ½ cup (125g) mayonnaise, finely diced ingredients (pickle, green onions, and celery), ½ tsp ground cumin, ½ tbsp (7.5g) dijon mustard, ½ tbsp (7.5ml) unseasoned rice vinegar, and finely chopped hard-boiled eggs. Mix well with a silicone spatula. Drizzle in the finely chopped fresh dill and mix one more time with a silicone spatula.
- Adjust Seasoning & Chill in Fridge: Taste the salad and season with more kosher salt & fresh ground black pepper to taste. You will want the egg salad to be a little on the salty side because chilling it in the refrigerator will decrease the perception of seasoning. Cover & place egg salad in the refrigerator for at least 3 hours.
Nutrition Facts : Calories 277 kcal, Carbohydrate 2 g, Protein 12 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 336 mg, Sodium 389 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
INSTANT POT POTATO SALAD
Potato salad has never been easier than with this Instant Pot Potato Salad recipe! You can prepare the eggs and potatoes at the same time. It's so delicious and a crowd pleaser every time and you'll never go back to your old methods again - using an Instant Pot to make your potato salad is one of those great ideas you'll never forget
Provided by Katie Clark
Categories Instant Pot
Time 20m
Number Of Ingredients 8
Steps:
- Quarter your potatoes - we don't recommend peeling them, but you can if you want. Place 2 cups of water in the Instant Pot Add the potatoes You can place the eggs on top of the eggs - shell on - or crack them into an Instant Pot safe dish and place that on top of the potatoes. Add about a teaspoon of salt Cook for 4 minutes on manual high pressure and do a quick pressure release. Drain the water Combine the eggs and potatoes together and mash Combine with the dressing below and enjoy! DRESSING Combine the remaining ingredients from the list above and enjoy! Best when served cold.
Nutrition Facts : Calories 329 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 121 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 8 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 444 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
INSTANT POT® POTATO SALAD (NO EGG)
Fast, easy and delicious potato salad made by cooking the potatoes in your Instant Pot®. This recipe does not have eggs, it doesn't need them! You can certainly add hard-boiled eggs to the mixture if you'd like. It does have 3 kinds of pickles... you can vary the flavor by your favorite pickle or relish, but we like the combination of all three.
Provided by Jane Cooks It Up
Categories Salad Potato Salad Recipes Creamy Potato Salad Recipes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Place the cut-up raw potatoes in a mesh basket inside a multi-functional pressure cooker (such as Instant Pot®). Add 1 cup water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Let cooker sit for 1 minute after it beeps. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour potatoes into a large bowl and set aside to cool for 15 to 20 minutes.
- Combine mayonnaise, celery, dill and sweet pickle relish, bread and butter pickles, onion, mustard, vinegar, salt, garlic powder, and pepper in a bowl. Stir well. Pour over the potatoes and stir gently to combine. Serve warm or cool.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 42.3 g, Cholesterol 13.9 mg, Fat 29.5 g, Fiber 4.5 g, Protein 4.1 g, SaturatedFat 4.4 g, Sodium 1068.5 mg, Sugar 13.4 g
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- Pour water into a programmable pressure multicooker (such as Instant Pot). Place potato cubes in a steamer basket, and place inside cooker. Place eggs on top of potatoes. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 3 minutes. (It will take 15 to 20 minutes for cooker to come up to pressure before cooking begins.) Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 1 to 2 minutes.) Remove lid from cooker. Remove potatoes and eggs from cooker. Gently transfer eggs to a bowl filled with ice water. Let potatoes and eggs stand until cool enough to handle, about 5 minutes.
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From blessthismessplease.com
5/5 (1)Total Time 1 hr 35 minsCategory SideCalories 274 per serving
- Peel and prepare your potatoes. You should cube them into small bite-sized pieces, 1/2 to 3/4 of an inch across.
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Reviews 1Calories 181 per servingCategory Side Dish
- Scrub the potatoes potatoes and dry them gently with a clean towel. Peel them if you want to (this is an optional step).
- Then, place the trivet inside a 6-quart pressure cooker with 1 cup of water. Place the potatoes on top of the trivet and lock on the lid.
- Cook at high pressure for 15 minutes. Once the cooking time is complete, let the pressure come down naturally for about 10 minutes. Then, use the quick release and carefully remove the lid.
- Use tongs to transfer the potatoes to a cutting board. Cut them into bite-sized pieces, about 1-inch in size. Put the cooked potato cubes into a large mixing bowl.
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From pressurecookingtoday.com
4.6/5 (78)Total Time 2 hrs 20 minsCategory Side DishCalories 355 per serving
- Put the steamer basket in the pressure cooker pot. Add the water, potatoes, and eggs. Lock lid in place, select High Pressure, 4 minutes cook time, and press start.
- When the cook time ends, turn off pressure cooker and do a quick pressure release. When the pressure valve drops, carefully remove the lid.
- Remove the steamer basket from the pressure cooking pot. Put the eggs into ice-cold water to cool. Allow the potatoes to cool separately.
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From ifoodreal.com
5/5 (4)Total Time 34 minsCategory SaladCalories 147 per serving
- To 6 or 8 quart Instant Pot, add 1 cup cold water, basket or trivet and place potatoes on top followed by eggs. Cook on High Pressure for 4 minutes.
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From thereciperebel.com
5/5 (2)Calories 304 per servingCategory Salad
- Chop potatoes into roughly 1/4" chunks and place in the bottom of the Instant Pot (no trivet needed). Add the water.
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From temeculablogs.com
Ratings 3Calories 335 per servingCategory Salad, Side Dish
- Place your 2 tier vegetable steamer inside with the legs down so it isn't resting on the bottom of the pot.
- Close the top tier and place your baby size red potatoes on that level. If they don't fit in the space between the two levels just cut them in half so they all cook evenly.
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From eatingwell.com
5/5 (1)Total Time 30 minsCategory Healthy Potluck Salad RecipesCalories 221 per serving
- Pour water into a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Place potatoes in a steamer basket; place inside the cooker. Place eggs on top of the potatoes. Cover the cooker and lock lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 3 minutes. (It will take 15 to 20 minutes for the cooker to come up to pressure before cooking begins.)
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From tasteandsee.com
4.8/5 (5)Total Time 1 hr 21 minsCuisine AmericanCalories 221 per serving
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From plantbasedinstantpot.com
Reviews 7Calories 237 per servingCategory Salad
- Add the water to the Instant Pot liner. Put the potatoes and green beans in a steamer that fits inside your electric pressure cooker and lower into the liner.
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From tastesbetterfromscratch.com
4.9/5 (87)Calories 166 per servingCategory Side Dish
- Add water and chopped potatoes to the bottom of the instant pot. Place the eggs on top of the potatoes.
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From pressurecookrecipes.com
5/5 (78)Total Time 45 minsCategory Salad, Side Dish, SnackCalories 299 per serving
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Reviews 2Servings 6-8Cuisine AmericanCategory Side Dish
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From julieseatsandtreats.com
Ratings 18Calories 328 per servingCategory Side Dish
- Put steamer basket in the pressure cooker pot. Add the water, potatoes and place the eggs on top of potatoes. Place lid on pressure cooker and lock into place. Select high pressure and set to 4 minutes.
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From homepressurecooking.com
Cuisine American, BBQCategory Salad, Side Dish
- Place 1 cup water (or 2 cups for an 8qt Instant Pot) at the bottom of the instant pot. Place trivet on top.
- Place scrubbed potatoes and eggs on top of the trivet, spreading them out as much as possible to allow for even circulation of heat. Seal and set to cook for 6 minutes on high pressure.
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From tastefulselections.com
Cuisine Honey Gold®Category Side DishServings 10Total Time 35 mins
- Add potatoes and chicken broth to Instant Pot®. Set manual time to 4 minutes. Use quick-release pressure and set potatoes aside to cool. Rinse Instant Pot®. Using the steamer basket, add water and eggs to Instant Pot®. Set manual time to 2 minutes and use natural release, approximately 15 minutes. Remove eggs from pot and run under cold water.
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5/5 (1)Total Time 25 minsCategory Side DishCalories 182 per serving
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 4 minutes.
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- Add 2 cups of water to the inner pot in the Instant Pot.Place the steamer basket with the potatoes and the eggs into the inner pot.Lock on the lid and set the valve to sealing.Press the manual button and set for 4 minutes on High Pressure.Once finished cooking, do a Quick Release.After the steam has been fully released and the float valve is completely down, take off the lid.
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From melaniecooks.com
Ratings 4Category Side DishCuisine AmericanTotal Time 25 mins
- Close the Instant Pot lid and turn the valve to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to zero (0) minutes on High pressure (the potatoes and egg will cook through while the Instant Pot is coming to pressure).
EASY INSTANT POT POTATO SALAD RECIPE - POTATO SALAD WITH …
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- Add 1 cup of water to the base of the Instant Pot, then place the trivet (included with the Instant Pot) on top.
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4.3/5 (19)Calories 264 per servingCategory Side
- Pour 1 ½ cups water in the bottom of the Instant Pot. Place the steamer basket inside the Instant Pot. Place the cubed potatoes in the steamer basket. Place the eggs on top of the potatoes.
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 4 minutes (high pressure). When the time is up perform a quick release.
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5/5 (3)Total Time 23 minsCategory Salad, Side DishCalories 222 per serving
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From realfoodrealdeals.com
5/5 (20)Calories 81 per servingCategory Side Dish
- Pour a cup of water into the Instant Pot, then add a steamer basket to the pot. Place the chopped potatoes and eggs in the steamer basket. Set the Instant Pot to 4 minutes on manual high pressure. Once it’s done cooking, do a quick release and remove the steamer basket from the pot using a pot holder.
- Place the potatoes in a large bowl, and put the eggs in a bowl of cold water to cool a bit. Then peel each egg, cut in half, and remove the yolks to a small bowl. Mash the egg yolks with a fork. Add the mayonnaise, red wine vinegar, and mustard. Stir to combine evenly.
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INSTANT POT POTATO SALAD - EASY CLASSIC POTATO SALAD RECIPE!
From kristineskitchenblog.com
5/5 (6)Total Time 41 minsCategory Side DishCalories 288 per serving
- Pour 1 ½ cups water in the Instant Pot inner pot. Add a steamer basket to the pot. (If you don't have a steamer basket, you can set the potato pieces on the metal trivet that came with the Instant Pot.) Put the potato pieces in the steamer basket and set the eggs on top of the potatoes.
- Close the Instant Pot lid and turn the steam release valve to the sealing position. Pressure cook at high pressure for 4 minutes. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.
- As soon as the cook time ends, quick release the pressure by turning the steam release valve to the venting position using the handle of a long spoon. As soon as the steam escapes and the pin drops down, open the Instant Pot lid.
- Immediately put the eggs in a bowl of ice water. Carefully transfer the potatoes to a large plate or baking sheet, in a single layer, and allow them to cool.
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From abountifulkitchen.com
5/5 (2)Category SideServings 15Total Time 45 mins
- Wash the potatoes while the eggs are cooking, no need to peel or cut. If cooking eggs in the Instant Pot before cooking the potatoes, wash the Instant Pot insert with soap to insure there is not a cross contamination from the egg shells.
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From onepotonly.com
Cuisine AsianCategory Instant PotServings 6Total Time 23 mins
- In the Instant Pot, add 1 cup of water, the trivet, and the Silicone Egg Bites Mold (sprayed with non-stick) with two eggs cracked into it. Cook on high pressure for 6 minutes. Quick release when done.
- While the eggs are cooking, peel and dice the potatoes into around 1.5 inch cubes. When the Instant Pot is ready, add in 1 cup of water, the trivet or steamer basket, and the potatoes. Cook on high pressure for 7 minutes. Quick release when done.
- While the potatoes are cooking, peel and thinly slice your carrots, place on a paper towel, and sprinkle salt on top. Let sit for 5-8 minutes. Let the salt draw out any excess water. Absorb any extra water with more paper towels.
- When the potatoes are ready and roughly mash them with a potato masher, leaving a few pieces in tact for texture.
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From momsdinner.net
5/5 (2)Category Side DishCuisine AmericanTotal Time 43 mins
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From wendypolisi.com
Reviews 2Category Side DishCuisine American, Gluten FreeTotal Time 20 mins
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From everydayfamilycooking.com
5/5 (2)Total Time 30 minsCategory Instant PotCalories 389 per serving
- Place cubed potatoes into the bottom of the Instant Pot and add enough water to cover the potatoes, about 4 cups.
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