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Deviled Egg and Potato cooked in the Instant Pot Duo Crisp Plus Air Fryer
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5 from 1 vote

How to Cook Deviled Egg Potato Salad in Instant Pot Duo Crisp

 Discover the perfect method for cooking deviled egg potato salad in the Instant Pot. This simple step-by-step guide achieves a creamy and flavorful salad every time. 
Prep Time15 minutes
Cook Time3 minutes
Servings: 8 people
Calories: 4kcal
Author: Shobee

Equipment

  • 1 Instant Pot Duo Crisp Plus Air Fryer 8 quart
  • 1 trivet
  • 1 Masher

Ingredients

  • 1 Cup Water
  • 1 Large Rosett Potato
  • 4 pieces Hard Boiled Egg
  • 1 Tsp Onion Powder
  • 1 Tsp Garlic powder
  • 1/4 Tsp Pepper
  • 2 Tbsp Kewpie mayo
  • 2 Tbsp Honey mustard

Instructions

Prepare the Egg and Potato for Cooking

  • Wash the Russet Potato an peel. Cut it into seven to eight pieces.
  • Put the cooking pot in the Instant Pot base and set the trivet with handle up. Add the water.
  • Arrange the egg on ones side and the potato to the other side.
    arrange the egg and potato
  • Cover the instant pot with the pressure cooker lid. Set the pressure to LO and set the timer to six minutes.
  • When it's done, there will be another beep. Don't release the pressure, but instead set your phone timer to three minutes. When the phone timer is up, push the release button and pressure will be released. The floating button will go down and you can open the pressure cooker lid. Transfer the egg to the ice bath and let the egg sit there for three minutes. Transfer the potato to a large bowl.

Season

  • Put the egg and the potato to a large bowl and mash roughly. You can alsomash it to make it creamy, but for me, I like some solid eggs and potato in my salad.
  • Season the mixture and season it according to your liking.

Assemble the sandwich

  • Line a cling wrap on a flat surface and put one slice of the bread on top. Top the sliced bread with the Deviled Egg Potato Salad. Put the other sliced bread to cover. Wrap the sliced bread tightly.

Notes

  1. Cut the potato cook it simultaneously with the egg. I use a large Russet potato and cut it into six to eight. Use your judgement on how big the size of the slices. My judgement of large potato is different from yours.
  2. Season according to your liking. Make this Deviled Egg Potato salad spicy, and sweeter if you want. Season it according to your liking.
  3. I used four boiled eggs in this recipe. The rest of the eggs you see above were packed for lunch.

Nutrition

Calories: 4kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.01g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.003g | Sodium: 5mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 0.3IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.04mg