Instant Pot Sweet Potato Salad

(Mayo Free / Gluten Free / Primal / Sugar Free)

Now that I’ve made sweet potatoes in the Instant Pot, and hard boiled eggs in the Instant Pot, I wanted to make Instant Pot Sweet Potato Salad. This is no ordinary Instant Pot Sweet Potato Salad. This Sweet Potato Salad has a super secret and delicious tip! (Keep reading…)

Best. Decision. Ever.

Honestly, this is so easy and amazing, I almost wanted to keep it a secret- so I could be the darling of summer get togethers and barbecues.  When Whitney and I gobbled this whole batch down (with a side of Yellow Brick Berk Brats), I knew I had to share!

I love this recipe because it is ridiculously easy- but the flavor possibilities are endless! If you don’t like eggs- then leave them out! Or, if you are like us- pump up the egg + bacon ration! 😀 More or less mustard, spices, triple the bacon perhaps? It’s really up to your own personal tastes.

Equipment

• Instant Pot
• Steamer Basket
• Large Bowl (for ice bath)
• Mixing Bowl
• Instant Pot Mitts

Ingredients

• 6 Medium Sweet Potatoes
• 4 Farm Fresh Eggs
• 1 Cup Greek Yogurt
• 1 Cup pickle juice
• 1 red onion- diced
• 1/4 cup yellow mustard
• 2 tablespoons Braggs Organic Apple Cider Vinegar
• 8 oz Uncured Bacon (Yellow Brick Berk brand.. if you are lucky enough to find it!) – cooked and crumbled
• Salt + Pepper to taste
• Parsley & Green Onion to garnish
• Spicy Homemade Jalepeno Relish (thanks to my father-in-law and his amazing home garden!)

Instructions

1. Scrub your sweet potatoes and cut off the ends and any bad / weird bits. Of course you can peel them if you are feeling adventurous (I was not).
2. Cut the sweets into 1 inch cubes.
3. Place the steamer basket into the Instant Pot, and, here is my really great tip: pour in 1 cup pickle juice!
4. Add the sweet potatoes to the basket.
5. Nestle the eggs on top of the sweet potato cubes.
6. Place the Instant Pot lid on- make sure the value is set to “sealing”
7. Set the Instant Pot for Manual – High – 4 minutes. (Seriously! Just 4 minutes- awesome right!?)
8. If you haven’t already, cook your bacon- crumbling when cool enough to handle.
9. When time is up, use the quick release method.
10. Carefully, using a spoon or kitchen tongs, place the eggs in the ice bath.
11. Using mitts- carefully put the sweets into your large mixing bowl.
12. When cool, peel and dice your eggs- add to mixing bowl with the remaining ingredients.
13. Carefully fold ingredients in- taking care not to smush the sweet potatoes.
14. Garnish with parsley and green onion. (And spicy jalepeno relish!)

While I cook my hardboiled eggs in the Instant Pot for 5 minutes and wait 5 minutes before quick release- for this recipe 4 minutes is the perfect amount of cooking time. Any longer, and the potatoes will be too mushy. This eggs cooked perfectly however, I think it is because with the addition of the potatoes, it takes longer to get to pressure, and the potatoes add a bit of extra cooking heat.

Yum!

For even better flavor- refrigerate overnight. Feel free to make your own substitutions, such as homemade mayo or THIS mayo from Primal Kitchen would be amazing. So simple, I think you are going to love making Sweet Potato and Egg Salad in the Instant Pot!