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Instant Pot Loaded Baked Potato Salad
Cook Time
15 mins
Total Time
25 mins

This thick and creamy recipe is a great to have on a warm day.

Course: Salad
Cuisine: American
Keyword: easy salad, instant pot, potato salad
Servings: 8
Calories: 517 kcal
  • 3 lbs baby heirloom potatoes
  • 12 oz bacon cooked and chopped
  • 2 tbsp olive oil
  • 1/2 cup green onions chopped
  • 1 cup cheddar cheese shredded
  • 1 cup sour cream
  • 1/2 cup mayonnaise optional
  • salt and pepper to taste
  • 1 cup water for cooking in Instant Pot
  1. Add oil to instant pot and turn on to saute. Add in the potatoes and roast them for 6-8 minutes, stirring on and off to ensure all the potatoes are lightly roasted.
  2. Remove potatoes and place them in a steamer basket.
  3. Add 1 cup of water to the Instant Pot inner pot and then place the steamer basket with the potatoes in the pot.
  4. Close the lid on the pressure cooker and turn the valve to sealing position.
  5. Set to a manual high time for 7 minutes. When the cooking time has finished, do a quick pressure release.
  6. Transfer potatoes to the refrigerator to cool quickly. When they are cool to the touch, half and quarter the potatoes depending on the size of the potato.
  7. In a large bowl, mix potatoes together with remaining ingredients.
  8. Season with salt and pepper.
Nutrition Facts
Instant Pot Loaded Baked Potato Salad
Amount Per Serving
Calories 517 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 14g88%
Cholesterol 64mg21%
Sodium 499mg22%
Potassium 858mg25%
Carbohydrates 23g8%
Fiber 4g17%
Sugar 1g1%
Protein 14g28%
Vitamin A 408IU8%
Vitamin C 21mg25%
Calcium 191mg19%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.