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5 from 15 votes

Instant Pot Loaded Baked Potato Salad

This thick and creamy recipe is a great to have on a warm day.
Cook Time15 minutes
10 minutes
Total Time25 minutes
Course: Salad
Cuisine: American
Method: Instant Pot
Servings: 8
Calories: 517kcal


  • 3 lbs baby heirloom potatoes
  • 12 oz bacon cooked and chopped
  • 2 tablespoon 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


  • 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.
  • Remove potatoes and place them in a steamer basket.
  • Add 1 cup of water to the Instant Pot inner pot and then place the steamer basket with the potatoes in the pot.
  • Close the lid on the pressure cooker and turn the valve to sealing position.
  • Set to a manual high time for 7 minutes. When the cooking time has finished, do a quick pressure release.
  • 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.
  • In a large bowl, mix potatoes together with remaining ingredients.
  • Season with salt and pepper.


Calories: 517kcal | Carbohydrates: 23g | Protein: 14g | Fat: 41g | Saturated Fat: 14g | Cholesterol: 64mg | Sodium: 499mg | Potassium: 858mg | Fiber: 4g | Sugar: 1g | Vitamin A: 408IU | Vitamin C: 21mg | Calcium: 191mg | Iron: 6mg