How to make Instant Pot loaded potato salad

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A baked potato loaded with goodies—think bits of salty, smoky, bacon and tangy sour cream, sharp cheddar cheese and fresh chives—is an ideal side to go with a nice seared steak or a roast. But for steaks grilled on your backyard barbecue on a warm summer day, a chilled potato salad seems more appropriate. This genius recipe combines both dishes into a potato salad that’s loaded with all of the same tasty bits.
We use russet potatoes here, just as we would for the classic baked version because the starchier variety tends to soak up the flavors better. Substituting sour cream for half of the mayonnaise maintains the creaminess of the original recipe, but adds an acidic flavor note that lifts the dish up. If you don’t have fresh chives, substitute sliced scallions or diced red onion.
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Instant Pot Loaded Potato Salad
10
10 minutes, plus 1 hour to chill
0 minutes, plus 15 minutes to come to pressure
1 hour and 25 minutes
3 pounds russet potatoes, peeled and cut into cubes
4 cups water
1 tablespoon kosher salt, plus additional for seasoning
1 tablespoon apple cider vinegar
8 sliced bacon, cooked and crumbled
¾ cup sour cream
¾ cup mayonnaise
1 cup shredded sharp cheddar cheese
3 tablespoons minced fresh chives
Freshly ground black pepper
Place the potatoes in the Instant Pot and add the water and salt.
Close the lid of the Instant Pot and turn the valve to the sealing position. Choose high pressure and set the timer for 0 minutes (the potatoes will cook enough in the time it takes for the pot to come to pressure.)
As soon as the cooking time is up, quick release the pressure. Drain the potatoes.
Transfer the potatoes to a large mixing bowl and toss them with the vinegar. Let stand until cool, about 20 minutes.
Add the bacon, sour cream, mayonnaise, cheese and chives to the potatoes and fold gently to mix. Season with salt and pepper to taste.
Cover and refrigerate for at least 1 hour before serving. Serve chilled or at room temperature.
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