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Confetti Egg Salad
| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
4 - 6 servings
|
Ingredients
- 2 tbsp butter
- 1 small onion finely diced
- 4 cups chicken broth warmed
- 3 lbs gold potatoes cubed
- 12 oz cubed ham
- 1 tsp garlic powder
- 1/2 tsp pepper
- 1/2 cup sour cream
- 2 cups shredded sharp cheddar
- Snipped chives and additional shredded cheese for serving
Ingredients
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Instructions
- Add butter to the Instant Pot. Using the display panel select the SAUTE function.
- When butter melts, add onion to the pot and saute until soft, 3-4 minutes.
- Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add potatoes, ham, garlic powder and pepper and stir to combine.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for >8 minutes.
- When the time is up, quick-release the pressure.
- Stir the pot ingredients, then add the sour cream and stir until combined.
- Gradually add cheese, stirring between each addition, until the mixture becomes thick and creamy.
- Adjust seasonings. Top with chives and additional shredded cheese for serving.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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Easy to make with lots of flavor.
Delicious and sooo easy!
This recipe is so easy to make and came out delicious. Mine seemed to have more liquid than pictured, but it was oh so creamy.