Packed with hearty flavour and weeknight convenience, this Instant Pot recipe layers tender chicken, crisp veggies and a creamy peanut-teriyaki sauce for a dish that’s as comforting as it is vibrant. Slow-cooked to perfection, it’s finished with fresh scallions, crunchy peanuts and a squeeze of lime for a deliciously balanced meal the whole family will love.
Ingredients
- Yukon Gold potatoes (or any potatoes you have on hand)
- Eggs (room temperature)
- Mayonnaise (regular)
- Yellow mustard (any style, spicy works too)
- Dill pickle juice (from the jar)
- White vinegar
- Garlic powder
- Paprika
- Celery, chopped
- Red onion, finely chopped
- Dill pickles, chopped
-
Fresh dill, snipped
Method
- Add the cubed potatoes and water to a 6-quart Instant Pot. Place the eggs (in their shells) on top of the potatoes. Lock the lid, close the pressure-release valve, and set to cook on high pressure for 4 minutes.
- After cooking, quick-release the pressure.
- Transfer the eggs to a bowl of ice water and let them cool for 5–10 minutes. Peel the eggs and chop them into bite-sized pieces. Set aside.
- Drain the cooking liquid from the potatoes, then return the potatoes to the pot.
- Add mayonnaise, mustard, pickle juice, vinegar, salt, pepper, garlic powder, and paprika. Stir to combine.
- Fold in the celery, red onion, chopped pickles, dill, and chopped eggs.
- Cover and refrigerate for at least 1 hour before serving.