Instant Pot Deviled Egg Potato Salad recipe made with small potatoes

Instant Pot® Deviled Egg Potato Salad

This deviled egg potato salad that can be eaten with a fork, or on a sandwich! Even better – this potato recipe can be made in no time at all, in the Instant Pot!
Recipe Courtesy of: Emily Buys
Prep15 minutes
Cook20 minutes
Plus time to come to pressure0 minutes
Total Time35 minutes
Course Side Dish
Variety Fav(s) Honey Gold®
Cook Type Instant Pot®
Dish Type Comfort, Party Food, Salads
Season Spring, Summer


  • 40 oz. Tasteful Selections® potatoes
  • 3 c. chicken broth
  • 18 large eggs
  • 1 c. water
  • 2 c. mayonnaise
  • 1 c. sweet relish
  • 1 can (6 oz.) black olives, roughly chopped
  • 1 tbsp. yellow mustard
  • 1 tbsp. salt
  • 2 tsp. Tony Chachere's® Creole Seasoning


  • Add potatoes and chicken broth to Instant Pot®. Set manual time to 4 minutes. Use quick-release pressure and set potatoes aside to cool. Rinse Instant Pot®. Using the steamer basket, add water and eggs to Instant Pot®. Set manual time to 2 minutes and use natural release, approximately 15 minutes. Remove eggs from pot and run under cold water.
  • Remove shells from eggs and roughly chop. Roughly chop the potatoes. In a large mixing bowl, combine eggs, potatoes, olives, mayonnaise, relish, mustard, salt and Tony Chachere’s® seasoning. Mix well. Transfer to serving dish and garnish with extra Tony Chachere’s®. Chill for at least 2 hours and serve with a fork, or on a sandwich!
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