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Prep Time:10 minsAdditional Time:20 minsTotal Time:30 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:10 minsAdditional Time:20 minsTotal Time:30 minsServings:8Yield:8 servings
Prep Time:10 mins
Prep Time:
10 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:30 mins
Total Time:
30 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupwater2poundssmall Yukon Gold potatoes, unpeeled and halved (quartered if large)4large eggs⅓cupextra-virgin olive oil3tablespoonscider vinegar2tablespoonswhole-grain mustard½teaspoonsalt½teaspoonground pepper½cupchopped red bell pepper½cupchopped celery½cupchopped red onion1tablespoonchopped fresh chives1tablespoonchopped fresh dill1tablespoonchopped fresh flat-leaf parsley
Cook Mode(Keep screen awake)
Ingredients
1cupwater
2poundssmall Yukon Gold potatoes, unpeeled and halved (quartered if large)
4large eggs
⅓cupextra-virgin olive oil
3tablespoonscider vinegar
2tablespoonswhole-grain mustard
½teaspoonsalt
½teaspoonground pepper
½cupchopped red bell pepper
½cupchopped celery
½cupchopped red onion
1tablespoonchopped fresh chives
1tablespoonchopped fresh dill
1tablespoonchopped fresh flat-leaf parsley
DirectionsPour water into a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Place potatoes in a steamer basket; place inside the cooker. Place eggs on top of the potatoes. Cover the cooker and lock lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 3 minutes. (It will take 15 to 20 minutes for the cooker to come up to pressure before cooking begins.)When cooking is complete, carefully turn the steam release handle to Venting position to let the steam fully escape (the float valve will drop; this will take 1 to 2 minutes). Remove the lid from the cooker and gently transfer the eggs to a bowl of ice water; let stand until cool enough to handle, about 5 minutes. Peel the eggs and chop.While the eggs cool, place the hot potatoes in a large bowl. Whisk oil, vinegar, mustard, salt and pepper in a small bowl; add to the potatoes and toss to coat.Add bell pepper, celery, onion, chives, dill, parsley and the chopped eggs to the potato mixture; gently fold to combine. Serve warm or at room temperature, or cover and refrigerate for up to 1 day.TipsEquipment: Programmable pressure multicookerTo make ahead: Cover and refrigerate for up to 1 day.Originally appeared: EatingWell.com, April 2020
Directions
Pour water into a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Place potatoes in a steamer basket; place inside the cooker. Place eggs on top of the potatoes. Cover the cooker and lock lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 3 minutes. (It will take 15 to 20 minutes for the cooker to come up to pressure before cooking begins.)When cooking is complete, carefully turn the steam release handle to Venting position to let the steam fully escape (the float valve will drop; this will take 1 to 2 minutes). Remove the lid from the cooker and gently transfer the eggs to a bowl of ice water; let stand until cool enough to handle, about 5 minutes. Peel the eggs and chop.While the eggs cool, place the hot potatoes in a large bowl. Whisk oil, vinegar, mustard, salt and pepper in a small bowl; add to the potatoes and toss to coat.Add bell pepper, celery, onion, chives, dill, parsley and the chopped eggs to the potato mixture; gently fold to combine. Serve warm or at room temperature, or cover and refrigerate for up to 1 day.TipsEquipment: Programmable pressure multicookerTo make ahead: Cover and refrigerate for up to 1 day.
Pour water into a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Place potatoes in a steamer basket; place inside the cooker. Place eggs on top of the potatoes. Cover the cooker and lock lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 3 minutes. (It will take 15 to 20 minutes for the cooker to come up to pressure before cooking begins.)
When cooking is complete, carefully turn the steam release handle to Venting position to let the steam fully escape (the float valve will drop; this will take 1 to 2 minutes). Remove the lid from the cooker and gently transfer the eggs to a bowl of ice water; let stand until cool enough to handle, about 5 minutes. Peel the eggs and chop.
While the eggs cool, place the hot potatoes in a large bowl. Whisk oil, vinegar, mustard, salt and pepper in a small bowl; add to the potatoes and toss to coat.
Add bell pepper, celery, onion, chives, dill, parsley and the chopped eggs to the potato mixture; gently fold to combine. Serve warm or at room temperature, or cover and refrigerate for up to 1 day.
Tips
Equipment: Programmable pressure multicooker
To make ahead: Cover and refrigerate for up to 1 day.
Originally appeared: EatingWell.com, April 2020
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Nutrition Facts(per serving)221Calories12gFat23gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
