Instant Pot Potato Salad

Ingredients

• 1.5 cups water
• 2 pounds red potatoes , scrubbed and cubed
• 3 large eggs
• 2 ribss celery , chopped
• 0.25 cups mayonnaise
• 2 greens onions , chopped
• 3 tablespoons yellow mustard
• 1 tablespoon dill pickle relish
• 1 teaspoon paprika
• salt and ground black pepper to taste

Instructions

1. 1

   Pour water into the pot of a multi-functional pressure cooker (such as an Instant Pot) and place a steamer basket inside. Place potatoes in the steamer basket. Arrange eggs on top of the potatoes.

2. 2

   Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 15 minutes for pressure to build.

3. 3

   Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use tongs to transfer eggs to an ice bath and let cool for 10 minutes.

4. 4

   Meanwhile, combine celery, mayonnaise, green onion, mustard, relish, and paprika in a large bowl. Stir until evenly combined.

5. 5

   Peel and chop the eggs. Stir eggs and potatoes into the dressing. Season with salt and pepper. Cover and refrigerate for 1 hour before serving.