Make this creamy and smooth pressure cooker potato salad easily and quickly at home, give it a try as you’ll probably love it like my family does.
If you already own a pressure cooker, but have never tried “steaming” food in your pressure cooker yet, you might want to try this delicious Pressure Cooker Potato Salad recipe tonight! You can cut down on the time to cook potatoes from 15 minutes to 5 minutes!
Watch How To Make Pressure Cooker Potato Salad ポテトサラダ (圧力鍋) の作り方
Pressure Cooker Potato Salad – Japanese Style
Potato salads are really popular here in the US, and it might surprise you to know that it’s also really popular in Japan. However, Japanese “potato salad” (ポテトサラダ) are very different from the ones in the US, but nevertheless it’s very popular and delicious. The Japanese consider potato salad as a yōshoku, western-influenced Japanese dish (which is why we write in katakana).
What is Japanese potato salad like? While there are many variations for western potato salads, when we say “potato salad” in Japan, it’s pretty standard. The classic style consists of mashed potato (with some chunky texture), sliced cucumbers and carrots, eggs, sometimes hams, and it’s always seasoned with Japanese mayonnaise and sometimes rice vinegar.
There are a few variations based on your family’s taste, but it’s more standard than American potato salad varieties. The Japanese potato salad is a popular party item and a side dish for a bento lunch. If you don’t own a pressure cooker, don’t worry, check out my other Japanese Potato Salad recipe.
Why Pressure Cooker Potato Salad is Better?
My dad and I share the love for potato dishes, and Mom’s Korokke and Japanese Potato Salad were our favorites. After I started making these recipes on my own, I realized that waiting for the potatoes to be boiled was too boring and too much trouble. Frankly, the wait time sometimes discouraged me from making the dish because I can’t finish making dinner on time.
Ever since I got my Instant Pot, mashed potato process got so much easier! Instead of 10-15 minutes of cooking, the Instant Pot cooks potatoes in just 5 minutes! Now even without a lot of time, I can quickly make this pressure cooker potato salad that my family loves.
By the way, Instant Pot sent me this Instant Pot to try, but this post is not a sponsored post. as well as my other instant pot recipes (I just LOVE my instant pot recipes and sharing them!).
To quickly explain, this Instant Pot is a 7-in-1 Multi-Functional Cooker. It can be a rice maker/porridge maker, steamer, sauté/browning, yogurt maker, and warmer, but I mostly use the pressure cooker and occasionally slow cooker function. My mom used stove top pressure cookers at home growing up but they scare me a bit with the loud whistling noise. You also need to wait by the stove to control the heat. With Instant Pot, the entire process is programmable, giving me more time to be a mom.
Stainless Steel Steamer Basket
If you don’t have a pressure cooker basket, I recommend you to invest in this stainless steel steamer basket ($8 on Amazon) that inserts in the pressure cooker.
You can steam vegetables, eggs, and even fish! I especially like it because it’s dishwasher friendly and collapsible for easy storage! You can use how I used the stainless steel steamer basket in the pressure cooker potato salad recipe video.
3 Great Ideas with Leftover Potato Salad!
1. Potato Salad Pork Rolls
I make extra potato salad so that I can make this dish (recipe here). Thinly sliced pork wrapped around the potato salad cooked in a teriyaki glaze. This is a great example of the leftover turns into a main dish next day!
2. Potato Salad Sandwich
In Japan, potato salad sandwich are a big hit! Because the potatoes are mashed and it is “pliable”, it works great as a sandwich filling! My favorite bread to use for the sandwich is french baguette or brioche or Japanese butter roll (dinner roll). Lightly toast it, spread some butter and make sandwich with leftover potato salad. Yum!
3. Potato Salad Korokke
Swap the Korokke filling with potato salad! All you need is to make patties with the leftover potato salad and coated with flour/egg/panko and deep fry.
I hope you enjoy my Pressure Cooker Potato Salad recipe! If you make this recipe, snap a picture and hashtag it #JustOneCookbook. I love to see your creations on Instagram, Facebook, & Twitter! Thank you so much for reading and till next time!
Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch with me on Facebook, Google+, Pinterest, and Instagram for all the latest updates.
- 1 large egg
- 3 large russet potatoes (3 potatoes = 1 ½ lb = 680 g)
- 2 ½ inch carrot (2 1/2" = 7cm)
- 2 Persian/Japanese cucumbers
- ½ tsp kosher salt (for dehydrating carrots and cucumber)
- 2 slices ham (I use black forest ham)
- 1/4 cup corn kernels (1/4 cup = 4 Tbsp)
- ½ tsp kosher salt
- Freshly ground black pepper
- 2 tsp rice vinegar
- 4-6 Tbsp Japanese mayonnaise
- Gather all the ingredients.
- Place a stainless steel steamer basket inside your pressure cooker and add 1 cup of water.
- In a small saucepan, place an egg and cover it water. Bring it to boil with medium high heat. Once boiling, reduce the heat to simmer and cook for 12 minutes.
- When the egg is done, immediately discard the boiling water and cool down the egg with cold water. Once the egg has cooled, remove the egg shell and mash the boiled egg in a small bowl with a fork.
- While the egg is cooking, peel the potato skins and cut into 1 ½ inch (4 cm) pieces. They should be roughly about the same size so that they’ll be cooked at equal rate. Remove starch by soaking the potatoes or if you don’t have any wait time, add them directly to the pressure cooker. By soak the cut potatoes in water, it removes starch and avoid potatoes from changing colors.
- Place the potatoes in the steamer basket inside the pressure cooker. Close lid and pressure cook at high pressure for 5 minutes. Make sure to turn the sealing vent to “sealed” position. For Instant Pot, click “Steam” and set the cook time to 5 minutes.
- While the potatoes are cooking, prepare other ingredients. Cut the sliced hams into ¼ inch cubes.
- Peel the carrot skin and slice using a mandolin slicer. Mandolin slicer will help you achieve very thin slices of carrot, however, if you don’t have one simply slice the carrot into thin slices. Optionally, cook the carrot for 2-3 minutes until the it is tender.
- Peel the cucumber skin leaving some parts unpeeled. Use a mandolin to slice the cucumber or slice thinly with knife.
- Sprinkle ½ tsp. kosher salt over carrot and cucumber and massages with hands. Wait for 5 minutes to let them dehydrate.
- Quickly rinse under water, gently squeeze out water and set aside.
- Once cooking completes, you can let the pressure valve release naturally (takes about 15-20 minutes) or manually release the pressure. Insert a wooden skewer in the center of a potato. If it goes through smoothly then the potatoes are ready. If the skewer gets stuck in the potato, cook for a bit longer. When the potatoes are done, take out the steam basket and transfer the potatoes to a bowl (I used suribachi – Japanese mortar here). Mash potatoes with a masher or a large fork (I used surikogi – Japanese pestle here – my mom’s method). Don’t crush the potatoes complete, leave some small chunks for texture.
- Season the mashed potato with ½ tsp. kosher salt and freshly ground black pepper.
- Add 2 tsp. rice vinegar and mix all together. Set aside to let cool.
- Add eggs, cucumbers, carrots, and ham to the mashed potato and mix all together.
- Add 4 Tbsp. mayonnaise and combine well. Taste the potato salad first before adding more mayonnaise or salt.
- Mix all the ingredients up. Serve at room temperature or cover the potato salad with plastic and let it chill in the refrigerator for at least 1 hour. The potato salad can be refrigerated up to 1-2 day.
Cucumber: If you can’t find Japanese or Persian cucumbers, cut an English cucumber in half lengthwise and remove seeds with a spoon (because it's too watery for salad).
Japanese Mayonnaise: If you can’t find Japanese mayonnaise, follow this recipe using regular mayonnaise.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.