Ingredients

The following ingredients have 4 Servings
  • 1 medium head cauliflower (chopped into bite sized pieces)
  • 4 lg eggs
  • ½ cup mayonnaise
  • 1 ½ tbsp yellow mustard (the condiment)
  • 2 ½ tbsp dill pickle relish (no sugar added)
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • 1 tbsp chopped chives

Instruction

  • Add 1 cup water the Instant Pot and place steamer rack into the pot. Place the eggs on the rack.
  • Close, lock the lid and flip the steam release handle to the Sealing position. Select Pressure Cook (Manual) on High Pressure and set the cook time for 6 minutes.
  • Pour 4 cups cold water and add some ice cubes to a large bowl. Set aside
  • Once cook time is complete, let the pressure release Naturally for 5 minutes and the Quick release the remaining pressure. Press cancel to turn off the pot.
  • Open the lid. Remove eggs from rack and add the eggs to the ice water bath to soak for 5 minutes. Remove the eggs from the bath, peel and chop the eggs. Set aside.
  • Dump out the remaining water in the inner pot, add 1 cup cold water to the pot, and return to the Instant Pot.
  • Add chopped cauliflower to a steamer basket with legs that will fit in the Instant pot. Lower the steamer basket into the pot.
  • Close, lock the lid, and flip the steam release handle to Sealing. Select Steam on High Pressure and set the cook time for 3 minutes.
  • Once the cook time is complete, carefully Quick release the pressure. Open the lid and remove steamer basket.
  • To a large bowl add steamed cauliflower, chopped eggs, mayonnaise, mustard, pickle relish, salt, and pepper. Stir to combine.
  • Sprinkle with chives and serve.