Step 1

Pour 1 1/2 cups cold water into the inner pot of the pressure cooker.

Step 2

Add in a steamer basket. Place cubed potatoes in steamer basket. Gently nestle the eggs on top of the potatoes. (I typically make 4 eggs instead of 2 in case any crack.)

Step 3

Close pressure cooker and be sure to check to see if the vent knob is sealed.

Step 4

Cook on HIGH pressure for 4 minutes.

Step 5

Once cook time has elapsed, allow pressure to release naturally for 4-5 minutes. Then do a quick release of pressure.

Step 6

Remove eggs and place into ice water.

Step 7

Remove potatoes from Instant Pot and let cool slightly while you prepare the potato salad dressing.

Step 8

In a large mixing bowl, mix together mayonnaise, salt, vinegar, onions, and celery until well combined.

Step 9

Peel two of the hard boiled eggs, and cube. Add eggs to mayonnaise mixture and gently combine.

Step 10

Add in potatoes and gently fold the potatoes into the mayonnaise mixture, until the dressing is evenly distributed through the potatoes.

Step 11

Refrigerate for at least 60 minutes before serving, best after 2-3 hours.