Crispy Topped Instant Pot Potato Salad
This potato salad is prepared using an Instant Pot to quickly cook tender potatoes that absorb flavors efficiently. The dish features a creamy interior contrasted by a crispy, browned top made through a finishing cheese layer, resulting in a textured final presentation with tender plus crunchy elements.
Equipment
- Instant pot
- Mixing bowl
Ingredients
- 4 medium Potatoes Yukon Gold or red potatoes work well
- 1/2 cup mayonnaise for creaminess
- 2 tbsp vinegar apple cider or white vinegar
- 1 tsp salt adjust to taste
- 1/2 tsp black pepper freshly ground preferred
- 1/4 tsp paprika adds color and flavor
- 1/2 cup grated cheese cheddar or any melting cheese
Instructions
- Peel and cut the potatoes into uniform chunks for even cooking.
- Add the potatoes to the Instant Pot with 1 cup of water, then seal the lid securely.
- Set the Instant Pot to high pressure and cook for 8 minutes until potatoes are tender when pierced with a fork.
- Quick-release the steam carefully, then drain any excess water and transfer the potatoes to a mixing bowl.
- Use a fork or potato masher to gently mash the potatoes until smooth but still slightly chunky for texture.
- Stir in mayonnaise, vinegar, salt, pepper, and paprika until the mixture is creamy and well combined.
- Spread the mashed potato mixture into a greased oven-safe dish or pie plate, smoothing the top with a spatula.
- Sprinkle the grated cheese evenly over the top, creating a layer that will melt and brown in the oven.
- Place the dish under a broiler or in a hot oven at 400°F (200°C) and cook for 5–7 minutes until the cheese is bubbly and golden brown.
- Remove from oven and let it rest for a minute, allowing the crispy top to set slightly.
- Serve hot, with a crispy cheesy crust on top and creamy mashed potatoes inside, perfect for a comforting yet quick meal.
