Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups water
  • 2 pounds russet potatoes (peeled and sliced into 1 1/2 inch cubes)
  • 4 eggs
  • 1 large bowl of cold water (For egg bath, ice added to the water is optional)
  • 1 cup mayo
  • 1/2 cup white onions (chopped)
  • 1/4 cup pickle relish
  • 1 tablespoon yellow mustard
  • salt and pepper to taste
  • 1 teaspoon paprika

Instruction

  • Add the water to the Instant Pot. Place the Instant Pot on the saute' function. This will allow the water to warm so that it comes to pressure sooner.
  • While the water heats up slice the potatoes.
  • Add the Steamer basket to the pot. Place the potatoes on top of the basket. Season the potatoes with about 1/4 teaspoon of salt.
  • Place the eggs on the very top of the potatoes.
  • Close the pot and seal. Cook for 4 minutes on Manual > High-Pressure Cooking.
  • When the Instant Pot indicates it has finished cooking, quick release the steam.
  • Remove the eggs and place them in the bowl of cold water for 5 minutes.
  • Remove the potatoes and transfer to a large bowl.
  • Peel the eggs and slice into small cubes.
  • Add the cooked eggs, mayo, mustard, relish, white onions, paprika, and salt and pepper to taste to the bowl with the potatoes. Taste repeatedly. You may need to add additional salt and pepper. (If you prefer sweet potato salad add a little more relish and maybe sugar.)
  • Stir to combine.
  • Cover and chill for at least an hour to two hours before serving.