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Gluten-Free Instant Pot Recipes Soup

Pressure Cooker Sausage, Kale, and Potato Soup

Pressure Cooker Sausage Kale Potato Soup | The Foodie Eats


Pressure Cooker Sausage Kale Potato Soup

The Mistake Everybody Makes…

I love sausage in soups. But here’s the problem. Almost every soup recipe I come across will use the sausage to add flavor to the soup. That’s a great intention, but (in my opinion) it’s actually a total fail. If you boil it for any extended period of time, all the flavor will go into the broth. And then you’re left with flavorless sausage. This pressure cooker sausage kale potato soup delivers!

Check out the recipe below to see how to retain the crispiness of the sausage.

Suggested Ingredients

Pressure Cooker Sausage Kale Potato Soup | The Foodie Eats

Pressure Cooker Sausage Kale Potato Soup | The Foodie Eats

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Pressure Cooker Sausage Kale Potato Soup | The Foodie Eats

Pressure Cooker Sausage, Kale, and Potato Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 4 sausage links ­ Aidells Chicken & Apple - ½-­inch slices
  • 1 Tbsp. olive oil
  • 1 lb. petite Yukon gold potatoes - ½-inch cubes
  • 2 Tbsp. white wine vinegar
  • 1 yellow onion ­- diced
  • 2 carrots ­- sliced
  • 1 stalk celery ­- diced
  • 2 tsp. fresh thyme leaves
  • 1 bay leaf
  • 6 cups chicken bone broth ­- organic, free-­range
  • 4 tomatoes ­- diced
  • 1 small bunch kale ­- de-­ribbed, roughly torn
  • 1 Tbsp. sea salt
  • 2 tsp. black pepper
Instructions
  1. Using sauté setting on Instant Pot ­- Once hot, add oil and cook sausage until crispy. About 3 minutes each side. Remove and set aside.
  2. Add onions, carrots, celery, thyme, and vinegar ­ cook for 3 minutes, making sure to scrape up bits from bottom.
  3. Add all remaining ingredients (except sausage) to pot and mix well.
  4. Switch Instant Pot to manual setting for 5 minutes.
  5. Once time is complete -­ quick­-release pressure then remove lid.
  6. Remove bay leaf. Add sausage slices to pot and mix well.
  7. Serve and enjoy!


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Entrée Gluten-Free Instant Pot Recipes

Pressure Cooker Cauliflower Paella with Shrimp and Chicken Sausage

Pressure Cooker Cauliflower Paella | The Foodie Eats


Pressure Cooker Cauliflower Paella

With Shrimp and Chicken Sausage

I can hear the skeptics already. But trust me when I tell you… This pressure cooker cauliflower paella is amazing. The flavors, the textures, the colors – it all works! The cauliflower is NOT mushy (which happens so often with cauliflower “rice”).

The best part about this recipe (in my opinion) is it’s versatility with different dietary needs. Whether you’re doing Paleo, Whole 30, gluten-free, or dairy-free – this recipe is good to go!

Suggestions for Ingredients

Pressure Cooker Cauliflower Paella | The Foodie Eats

Pressure Cooker Cauliflower Paella | The Foodie Eats
Pressure Cooker Cauliflower Paella | The Foodie Eats

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Pressure Cooker Cauliflower Paella | The Foodie Eats

The Method

Pressure Cooker Cauliflower Paella with Shrimp and Chicken Sausage
Author: 
 
Ingredients
  • 3 boneless, skinless chicken thighs - cut into 1-inch chunks
  • 3 Tbsp. olive oil - divided
  • 1 Tbsp. smoked paprika
  • 2 tsp. dried oregano
  • 2 small or 1 large head cauliflower - grated
  • 1 Tbsp. turmeric
  • 1 Tbsp. sea salt
  • 4 sausage links - Aidells Chicken & Apple, ½-inch slices
  • 1 lb. colossal shrimp - 13-15 per pound
  • ½ cup yellow onion - diced
  • 1 Tbsp. garlic - minced
  • 1 cup chicken bone broth - organic, free-range
  • 10 sprigs thyme
  • 1 cup frozen peas - thawed (optional)
  • ¼ cup parsley - fresh, chopped
Instructions
  1. Combine the chicken, 1 Tbsp. oil, paprika, and oregano in a small bowl. Marinate for at least 1 hour in the refrigerator.
  2. Using a food processor grater attachment, grate the cauliflower until it is in small, rice-size pieces. Set aside.
  3. Turn on sauté setting on Instant Pot. Once hot, add oil, then brown sausage on both sides. Remove and set aside.
  4. Add chicken and marinade to Instant Pot and cook thoroughly (about 7-8 minutes). Remove and set aside.
  5. Add onions to IP and sauté until translucent (about 3 minutes). Then add garlic and continue cooking for another 30 seconds.
  6. Add cauliflower, turmeric, and salt to IP. Mix well to combine. Then add stock, chicken, and sausage and mix again.
  7. Top with a layer of thyme sprigs. Then nestle the shrimp on top in an even layer.
  8. Close lid and vent. Set manual time for 1 minute. Once cook time is complete, quick-release pressure and remove lid. Turn of IP to avoid overcooking.
  9. Remove shrimp and set aside. Remove thyme sprigs and discard.
  10. Add peas and parsley to IP and mix well.
  11. Pour all contents of pot into a fine mesh strainer to remove liquid, then return to pot.
  12. Serve in a bowl and top with shrimp. Enjoy!


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Gluten-Free Instant Pot Recipes Side Starter

Pressure Cooker Risotto with Spring Peas and Mint

Pressure Cooker Risotto with Spring Peas and Mint | The Foodie Eats

Pressure Cooker Risotto

With Spring Peas and Mint

I am pleasantly surprised at how much I’m loving pressure cooker risotto. Gone are the days of ‘keep it moving’ and “one ladle at a time.’ Every time I cook risotto in my Instant Pot, it is perfect. So unless you need to be “authentic” in your preparation, I highly recommend giving it a try.

The Tools

I’ve been putting off getting a mortar and pestle for years. But what a great tool for making pastes and grinding fresh spices! I can foresee myself finding as many excuses to use it as possible. It really does help take your ingredients to the next level of amazing.
Pressure Cooker Risotto with Spring Peas and Mint | The Foodie Eats

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Pressure Cooker Risotto with Spring Peas and Mint | The Foodie Eats

The Method

Pressure Cooker Spring Pea and Mint Risotto
Author: 
 
Ingredients
  • 2 cups mint leaves - roughly chopped
  • 1 tsp. sea salt
  • 1 Tbsp. olive oil
  • 4 Tbsp. unsalted butter - chopped
  • 1 yellow onion - finely chopped
  • 2 garlic cloves - minced
  • ½ cup dry white wine
  • 1½ cups arborio rice
  • 4 cups chicken stock
  • ½ cup Parmesan - finely grated
  • 2 cups fresh or frozen peas - thawed
  • 8 oz. sugar snap peas - trimmed, blanched and halved
  • sea salt and cracked black pepper
  • crème fraîche - to serve
Instructions
  1. With a mortar and pestle, pound the mint and salt into a rough paste. Add the oil, stir to combine and set aside.
  2. Using sauté setting - melt butter, then add the onion and cook for 4 to 5 minutes or until softened, stirring frequently. Add garlic and cook for about 30 seconds. Then add the rice and cook, stirring, for 1 to 2 minutes. Add the wine and cook for 2 minutes, until evaporated. Pour in the stock and mix well, close the lid and vent, switch setting to manual for 4 minutes.
  3. Once cook time is complete, quick-release pressure, then open lid. Turn off power to avoid overcooking. Add Parmesan and mix, then add mint paste and frozen peas and mix well. Season with salt and pepper to taste.
  4. Ladle into bowl and top with halved peas and crème fraîche.
Notes
If you want more liquid after the cooking is complete, feel free to had more stock. This will also help stop the cooking process, which is a must.


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Gluten-Free Instant Pot Recipes Starter

Pressure Cooker Chicken Salad – With Homemade Ranch Sauce

Pressure Cooker Chicken Salad | The Foodie Eats


Pressure Cooker Chicken Salad

So I don’t have a whole lot to say about this pressure cooker chicken salad recipe. I had the idea. Tried it. And it worked even better than I had imagined! Don’t I wish all my creations were so successful. We had some extra chicken in the fridge that needed to be used. But we already had planned our dinner menu for the next few days. So I figured chicken salad for lunches was the best bet. But I had never thought of ranch chicken salad. It’s one of my new favorites.

Pressure Cooker Chicken Salad | The Foodie Eats

The Tool. Get One!


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Pressure Cooker Chicken Salad | The Foodie Eats

The Method

Pressure Cooker Ranch Chicken Salad
Author: 
 
Ingredients
  • 8 chicken thighs - boneless, skinless
  • ½ cup chicken stock
  • 1 ranch seasoning packet
  • ½ cup mayonaise
  • ½ tsp. dried chives
  • ½ tsp. dried parsley
  • ½ tsp. dried dill weed
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • ½ tsp. sea salt
  • ¼ tsp. black pepper
Instructions
  1. Add chicken, stock and ranch packet to Ziplock bag. Mix well and marinate for at least one hour.
  2. Empty entire bag into Instant Pot. Set manual timer for 10 minutes. Once cook time is complete, allow pressure to naturally release for at least 10 minutes.
  3. Remove chicken from pot and transfer to refrigerator to cool.
  4. Once chicken is cool, finely chop and place in a large mixing bowl.
  5. Add all remaining ingredients to bowl and mix well.
  6. Serve chilled on a sandwich or as a dip. Enjoy!


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Gluten-Free Recipes Soup Starter Vegan

Avocado-Cucumber Soup – Chilled and Spicy!

Chilled and Spicy Avocado-Cucumber Soup - The Foodie Eats


Chilled and Spicy Avocado-Cucumber Soup

We’re expecting 90+ degree weather this weekend. So you know what that means? The season is finally here for chilled soups! And I’m sure we can all agree that’s something to look forward to each year. This chilled and spicy avocado-cucumber soup is fresh, creamy, refreshing, and bright – with just the right amount of heat.

Well, That Was Easy!

Everyone loves a great one-pot meal. While this may not be a complete meal by itself, it literally could not be any easier  to make. I mean, peel, chop, blend, chill, and serve. That’s it!

The Tools

There are a few things that are worth the investment for your kitchen. One of those is a great blender! And believe if or not, that’s the only tool you’ll need to create this recipe.

Chilled and Spicy Avocado-Cucumber Soup - The Foodie Eats

The Method

Chilled and Spicy Avocado-Cucumber Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 2 medium cucumbers - peeled, seeded, chopped
  • 3 Hass avocados - chopped
  • 2 tsp. Thai green curry
  • 1 lime - zest, juice
  • ¼ tsp. cayenne pepper
  • 13 oz. can unsweetened coconut milk
  • 2 tsp. salt
  • ⅓ cup toasted unsweetened coconut flakes - for garnish
  • cilantro - for garnish
Instructions
  1. In a blender - purée cucumbers.
  2. Add avocados, curry paste, lime zest and juice, salt, and cayenne. Blend until smooth.
  3. Add coconut milk and process until smooth.
  4. Transfer to bowl and refrigerate until chilled - at least 30 minutes.
  5. Serve soup garnished with toasted coconut and cilantro. Enjoy!


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Recipes

8 Brunch Recipes to Elevate Your Sunday Funday

Brunch Recipes | The Foodie Eats




8 Brunch Recipes

To Elevate Your Sunday Funday

Who doesn’t love a great brunch? Now, can you imagine all these items in a single spread? The only problem is… You’ll need a small army to prepare them. But still, that would be one heck of a party. If you decide to attempt that, please invite me! This is a collection of some of my favorite brunch recipes from around the web. Please show all of them some love.

 

1. The Ultimate Bloody Mary

 

2. Vegetable Hash with Sunny Eggs



3. Lemon Raspberry Coffee Cake

4. Ratatouille Frittata



5. Best Breakfast Potatoes Ever

 

6. Steak and Eggs Benedict Flatbread



7. Greek Quinoa Omelette with Feta and Tzatziki

 

8. Pear, Parsnip & Fourme d’Ambert Tartines



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Entrée Gluten-Free Recipes

Whole30 Lasagna with Eggplant Noodles and Cashew Cream

Whole30 Lasagna with Eggplant Noodles and Cashew Cream | The Foodie Eats


Whole30 Lasagna

With Eggplant Noodles and Cashew Cream

I know, I know. How in the world can lasagna taste amazing when you take away the noodles and the cheese? But, I think you’ll be pleasantly surprised with how delicious this Whole30 lasagna tastes. This from the guy who last week said he didn’t like eggplant. But… I also said “unless it’s covered it in sauce” – which, by the way, is the real reason why this recipe works so well!

This is the perfect kind of dish when serving a crowd. Not only is it Whole30 compliant, but it’s also gluten-free and dairy-free. And trust me, no one will care!

What the Heck is Cashew Cream?

It sounds weird. And I was a skeptic. But this stuff really worked! I had heard of cashew cream in the past, but really had no desire to try it. The only reason I chose to this time is because of my desire to come as close to traditional lasagna as possible. And it totally looks, and tastes, like a cheese layer! Just make sure you soak your raw cashews the night before. Super simple to make.

The Tools

I love cooking my sauce in a Dutch oven. It’s basically a large cast iron pot with a ceramic lining. It’s perfect for anything you want to cook for a long time – like pot roast or stew. I also highly recommend using a v-blade mandoline slicer for the eggplant “noodles.” It’s both easier and more consistent than using a knife.

Be Patient. Let it rest.

Now to everybody’s least favorite part of the process. Once your lasagna is all done cooking, take it out of the oven, and walk away! The longer you let it rest, the more likely it will hold together when slicing. I would say a minimum of 30 minutes, but a solid hour of rest time is best. Please don’t throw tomatoes.

Whole30 Lasagna with Eggplant Noodles and Cashew Cream | The Foodie Eats

The Method

Whole30 Lasagna with Eggplant Noodles and Cashew Cream
Author: 
Cuisine: Italian
 
Ingredients
  • 2 lbs. lean ground beef
  • ½ cup minced onion
  • 8 oz. baby bella mushrooms - finely chopped
  • 2 cloves garlic - minced
  • 2 Tbsp. balsamic vinegar
  • 28 oz. can crushed tomatoes
  • 6 oz. can tomato paste
  • 15 oz. can tomato sauce
  • ½ cup water
  • 1 tsp. dried basil leaves
  • ½ tsp. fennel seeds
  • 1 tsp. Italian seasoning
  • 1 Tbsp. sea salt
  • ¼ tsp. ground black pepper
  • 2 large globe eggplants - cut lengthwise into 20-1/4-inch slices
  • 2 boxes frozen spinach
  • fresh nutmeg
  • 2 cups raw cashews - soaked overnight in 4 cups water
Instructions
  1. In a Dutch oven, cook ground beef and onions over medium heat until beef is browned. Then add mushrooms, garlic, and balsamic vinegar and cook until juices from mushrooms have evaporated. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with basil, fennel seeds, Italian seasoning, salt, and pepper. Cover, reduce heat, and simmer for about 1 hour, stirring occasionally.
  2. Meanwhile - Preheat oven to 375 degrees. Spray two baking sheets with nonstick spray and place eggplant pieces in single layer. Season both sides of eggplant slices with sea salt. Bake for 10 minutes (until tender and beginning to brown) turning halfway through. Remove from oven and allow eggplant to cool. Can be roasted 1 day ahead and refrigerated.
  3. Make cashew cream - Soak 2 cups of cashews in 4 cups of water overnight. Drain the water in the morning. Transfer soft cashews into a blender with 2 cups of new, warm water and puree in a blender until smooth. Set aside.
  4. Defrost frozen spinach. Drain and squeeze out all liquid (don't be fooled, there's a lot). Place in large bowl and break apart thoroughly. Season with a bit of nutmeg and mix well.
  5. Assemble in a 9 x 13 glass dish. Lower oven temperature to 350 degrees. Add a layer of meat sauce (about 2 cups). Then a layer of 9-10 eggplant noodles. Then gently and evenly spread a layer of cashew cream. Take half of the spinach and break up into an even layer atop the cashew cream. Repeat all steps. Then finish the top with a layer of sauce, and then a layer of cashew cream. Bake uncovered for 30 minutes. Then switch oven to low broil setting and continue cooking for about 10 minutes.
  6. Remove from oven and let rest for at least 30 minutes. Cut with a sharp knife and scoop out with a spatula.


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Whole30 Lasagna with Eggplant Noodles and Cashew Cream | The Foodie Eats

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Entrée Gluten-Free Recipes Side

Vegetable Hash with Sunny Eggs – Whole30, Paleo, Gluten-Free

Vegetable Hash | The Foodie Eats


Vegetable Hash with Sunny Eggs

My wife and I recently started a round of Whole30. One reason we decided to do Whole30 was to get more veggies back into our diet. This powerhouse 5-vegetable hash with sunny eggs certainly accomplishes that! With sweet and bold vegetable flavors, along with creamy sunny side up eggs, this is a dish you don’t want to miss.

A Note on Individual Roasting

You’ll notice each vegetable is roasted separately, then combined. You may be wondering, can’t I just throw it all together in one skillet to save time? You could, but trust me, you don’t want to do that. Take the time to roast them individually.

Vegetable Hash | The Foodie EatsVegetable Hash | The Foodie EatsVegetable Hash | The Foodie Eats

Why? Roasting helps preserve the nutrients, flavor and texture of each ingredient. Cooking them together results in ingredients that lose their individual flavor and become one thing. Sometimes, that’s great, but not in this dish. And, because of the distinct vegetables in this dish, some cook faster than others. Cooking them together would result in a mixture of overcooked mush, and undercooked crunch. No one wants that.

Bold Flavors, Incredible Taste

While each ingredient maintains it’s own unique taste, they work incredibly well together. Combining them in a hash means you get the incredible flavor of each ingredient without any one ingredient overpowering the dish. If you’re not a Brussels fan because you associate them with an overpowering flavor, trust me, you want to try them in this dish!

The Tools

There are two tools I used for this dish. The first is our EVO Sprayer. If you’ve never heard of this, you want one in your life. We previously owned a Misto sprayer, but it constantly became clogged, even with cleaning. The EVO sprayer allows you to evenly coat a dish or pan with your favorite oil. We keep ours filled with olive oil.

Ratatouille Frittata | The Foodie Eats

Ratatouille Frittata

Chicken Drumsticks Recipe | The Foodie Eats

Chicken Drumsticks Recipe

The second tool is purely for presentation purposes: A cast iron skillet. While every chef should have a cast iron skillet to create incredible recipes like my Savory, Sweet and Spicy Chicken Drumsticks or my Whole30 Approved Ratatouille Frittata, you don’t have to own one to make this dish. Simply fill your favorite casserole dish instead.

The Method

Vegetable Hash with Sunny Eggs
Author: 
Recipe type: Brunch
 
Ingredients
  • 3lb spaghetti squash
  • 2 rosemary sprigs
  • 1 lb. Brussels sprouts - thinly sliced
  • 2 large sweet potatoes - cut into small cubes
  • 8 oz. baby bella mushrooms - sliced
  • 1 red bell pepper - julienned
  • 4 large eggs
  • olive oil
  • sea salt
  • black pepper - fresh cracked
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash in half lengthwise and scoop out seeds. Spray with olive oil, season with sea salt, place rosemary in each half, and place flesh side down on a roasting tray. Bake for 40 minutes, then remove and allow to cool flesh side up. Using a fork, scoop out squash. Place in a fine mesh strainer and squeeze out excess water. Transfer to large mixing bowl.
  3. While squash is cooking, prep your other veggies. Then, do this step separately for each - Brussels sprouts, sweet potatoes, mushrooms and pepper. Add veggie to a bowl, spray with olive oil, season (to taste) with sea salt, then spread evenly on roasting tray. Add Brussels and sweet potatoes to same tray with mushrooms and pepper on another. Bake each tray for 30 minutes, stirring the Brussels after 20 minutes. Then transfer all veggies to the same large mixing bowl with squash.
  4. Gently mix all veggies and season with black pepper (to taste). Transfer to cast iron skillet (or other casserole dish) and bake for 10 minutes.
  5. Meanwhile, in a nonstick pan - cook 4 sunny-side up eggs.
  6. Remove skillet from oven and top with eggs.
  7. Serve immediately and enjoy!


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Entrée Gluten-Free Recipes

Ratatouille Frittata – Whole30, Gluten-Free, Dairy-Free

Ratatouille Frittata | The Foodie Eats

Ratatouille Frittata

Our family has decided to do the Whole30 diet. So you know what that means… Time to get creative with the food! Over the years I’ve found that the only times I’m successful with dieting is when I make a concerted effort to make delicious food. So here’s the first of my creations – a delicious ratatouille frittata!

I Cannot Lie to You…

This recipe requires a good amount of work. Not difficult work. But it just takes some time to make this dish look stunning. But, sometimes it’s worth it for that “Wow!” factor – which this delivers, both with appearance and flavor!
I highly recommend getting a high-quality v-blade mandoline slicer. We’ve owned several over the years, but the one pictured above has proven to be worth the investment.

You’ll Notice a Difference

Traditional ratatouille contains eggplant. I don’t like eggplant. Well, unless it’s breaded, fried, and covered with cheese and sauce. So, for this dish, I decided to switch it out for potatoes. It worked. I mean, it really worked!

And as Always… Please Pin & Share the Love!

Ratatouille Frittata | The Foodie Eats

Ratatouille Frittata
Author: 
Recipe type: Brunch
Cuisine: Whole30
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 zucchini - thinly sliced rounds
  • 2 squash - thinly sliced rounds
  • 2 russet potatoes - thinly sliced rounds
  • 5 tomatoes - thinly sliced
  • 3 Tbsp. olive oil
  • 12 large eggs
  • 4 tsp. sea salt - divided
  • fresh cracked black pepper
Instructions
  1. Preheat oven to 325 degrees.
  2. In large cast iron skillet - arrange zucchini, squash, potatoes, and tomatoes in an alternating circular pattern around outside of pan. Then make an inner circle going the opposite direction. Finally, fill in center to make a "flower-like" shape.
  3. Drizzle olive oil around the outside of pan and in the cracks of veggies. Then sprinkle with 2 tsp. of salt.
  4. Place skillet uncovered in oven for 40 minutes.
  5. Move skillet to stovetop and cook over medium-high heat until juices are evaporated (about 15 minutes).
  6. Meanwhile, in a large bowl - combine eggs and 2 tsp. of salt. Whisk well.
  7. Once juices are evaporated - gently add eggs to skillet and allow to settle for about 30 seconds.
  8. Move skillet back to oven and bake for 30 minutes.
  9. Remove from oven, slice like a pie, and enjoy!


Gluten-Free Instant Pot Recipes Side

Pressure Cooker Potato Salad – Deviled Egg Style

Pressure Cooker Potato Salad | The Foodie Eats

Pressure Cooker Potato Salad

Deviled Egg Style

I’ve been eating this for my whole life. It is one of my top five favorite foods of all time. But I have recently converted my mom’s classic dish into a pressure cooker potato salad recipe. It’s so simple and fool-proof. Just two steps in your Instant Pot and a little bit of mixing. And that’s it!

So What’s So Special About This?

Why would anyone use a pressure cooker to cook potato salad? It’s simple. To take out the guess work. Nobody likes overcooked or raw potatoes. And this method will prevent both of those. And trust me… This is the easiest way in the whole world to boil a perfect egg. An egg that’s so easy to peel, you’ll find ways to use more boiled eggs!

There are a couple things I dislike about most potato salad recipes. I absolutely want zero crunch. That means no celery (which I can deal with, if need be). But please. For the love of all things delicious. No raw onions! There’s only a few places in this world for raw onions – on a burger and in the trash. And oh yeah, do we really need to taste the mustard? Isn’t it just there to add some color.

How Many Eggs? Is That a Typo?

I must admit… when I first asked my mom how many eggs go into this dish – I was shocked. I mean, literally had her repeat it 2 or 3 times. But you know what? I’ve said it before and I’ll say it again. Hear me now, believe me later… It is the difference maker! It’s almost like potato salad and egg salad had a baby. And this is the amazing result!

Just in Case You’re Wondering…

These are Sweet Salad Cubes

Pressure Cooker Potato Salad | The Foodie Eats

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Pressure Cooker Potato Salad | The Foodie Eats

4.0 from 1 reviews
Pressure Cooker Potato Salad - Deviled Egg Style
Author: 
Recipe type: Instant Pot
Cuisine: Comfort Food
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 5 lbs. russet potatoes - peeled, cut into ¾ inch chunks
  • 6 cups chicken broth
  • 3 dozen large eggs
  • 1 cup water
  • 32 oz. mayonaise
  • 16 oz. sweet salad cubes
  • 2 Tbs. yellow mustard
  • 1 Tbs. sea salt
  • 1 tsp. black pepper
  • 2 tsp. paprika - for garnish
Instructions
  1. Add potatoes and chicken broth to Instant Pot. Close lid and set manual time for 4 minutes. Once cook time complete, quick-release pressure. Pour potatoes into a colander, then transfer to a sheet pan to cool.
  2. Clean and dry Instant Pot.
  3. Using the steamer basket - add water and eggs to Instant Pot. Set manual time for 2 minutes. Once cook time is complete, allow pressure to naturally release (about 15 minutes). Then open lid and transfer eggs to a large bowl of ice water.
  4. Remove shells from eggs and roughly chop using an egg slicer (or knife if you don't have one). Then add eggs to a second large mixing bowl.
  5. Then combine eggs, potatoes, mayonaise, pickles, mustard, salt and pepper. Mix well.
  6. Transfer to serving dish and garnish with paprika. Chill for at least 2 hours - preferably overnight.
  7. Serve and enjoy!
Notes
The quantities of this recipe is perfect for a family gathering, potluck, or picnic. They can be scaled down accordingly.


THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.