Instant Pot Loaded Baked Potato Salad

🧂 Ingredients

• 2 lbs russet potatoes
• 8 slices bacon
• 3 eggs
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 tbsp garlic powder
• 1 tsp kosher salt
• 1 tsp pepper
• 1 tsp paprika
• 1/3 cup green onions
• 1 cup cheddar cheese

  shredded

Instructions

• 1 Dice bacon and set Instant Pot to sauté. Sauté the bacon until crispy. Remove
  onto a paper towel to catch grease. Set aside.
• 2 Cube the potatoes and place into Instant Pot. Submerge in water, place eggs on
  top.
• 3 Seal the lid and pressure valve and cook on high for 8 minutes. Let naturally
  release pressure for 10 minutes.
• 4 Drain potatoes with a strainer, and place in the fridge to cool for 30 minutes.
• 5 Peel and dice the eggs.
• 6 In a mixing bowl, add the mayonnaise, sour cream, spices, bacon, cheese, eggs
  and onion. Mix well.
• 7 Stir in sauce with the cooled potatoes.
• 8 Refrigerate for at least 4 hours, before serving.

Nutrition Info