Make Instant Pot Potato Salad for your next BBQ! This no mayo potato salad recipe is easy to make, gluten free, vegetarian and incredibly flavorful. The addition of sharp cheddar cheese and ranch seasoning take this classic potato salad to a whole new level!
Pour one cup of water into the bottom of an Instant Pot.
Place the trivet that came with the Instant Pot in the pot, then top with the cubed red potatoes, cut into approximately 1 inch cubes.
Place the eggs on top of the potatoes.
Secure the lid on the instant pot and turn the valve to the sealing position.
Select the “manual” button on front of the Instant Pot, set it to high pressure and set the timer for 4 minutes.
When the timer beeps, quick release the pressure by using the end of a spoon or spatula to move the valve from sealing to venting.
Once all of the pressure has released from the Instant Pot, remove the lid and use a slotted spoon to remove the eggs from the Instant Pot.
Transfer the eggs to an ice bath for 5 minutes.
Drain the potatoes from the Instant Pot and transfer them to a large mixing bowl.
Place the potatoes in the refrigerator to cool.
In a medium bowl, combine the sour cream, ranch seasoning, shredded cheddar cheese and diced green onions.
Peel the hard boiled eggs, chop them and add them to the bowl with the cooked potatoes, along with the chopped celery.
Add the creamy, cheesy sauce and use a spatula to gently fold all of the ingredients together.
Season with the salt and pepper and stir to combine.
Place the salad in the refrigerator to chill for at least 30 minutes before serving.
Potatoes - instead of red potatoes, you can also use yukon gold potatoes, but I do not recommend using russet potatoes. Because they are more starchy and have a thicker skin, you won’t get the same texture from a russet, as you will red or yukon gold potatoes.
Ranch seasoning - you can use my homemade recipe linked above, or purchase a package of pre-made ranch dip mix at the grocery store. One package generally contains one ounce of mix, or two tablespoons, which is what is needed for this recipe.
This potato salad recipe can be made up to 2 days in advance. The longer that the potatoes sit in the creamy sauce, the better they soak in the flavor!
The potato salad will stay good in the refrigerator for up to 5 days. I do not recommend freezing potato salad.
You do not need to peel the potatoes. Of course you can, if you prefer, but the skin is very thin on red potatoes and will cook perfectly in the Instant Pot.
This recipe makes approximately 10 cups of potato salad. If you’re serving more than 2 side dishes at a BBQ, I recommend 1/2 cup potato salad per person. If you’re serving 2 side dishes or less, I recommend 1 cup of potato salad per person.
This recipe can easily be doubled or cut in half, depending on the number of people you’re serving. To adjust the serving size, simply hover over the “servings” in the recipe card above and adjust it from 10, to 5, or up to 20. The ingredient amounts will automatically update to the new serving size. The cook time on the Instant Pot will stay the same.