Instant Pot Potato Salad

Name: Instant Pot Potato Salad
Total time: 105
Yield: 8
Ingredients: 1.5 cups water; 2 pounds red potatoes, scrubbed and cubed; 3 large eggs; 2 stalks celery, chopped; 0.25 cup mayonnaise; 2 green onions, chopped; 3 tablespoons yellow mustard; 1 tablespoon dill pickle relish; 1 teaspoon paprika; salt and ground black pepper to taste

Recipe by Soup Loving Nicole from allrecipes.com

Dinner 2 Hr. 45 Mins.

Ingredients

8 servings

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1.5 cups water
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2 pounds red potatoes, scrubbed and cubed
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3 large eggs
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2 stalks celery, chopped
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0.25 cup mayonnaise

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2 green onions, chopped
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3 tablespoons yellow mustard
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1 tablespoon dill pickle relish
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1 teaspoon paprika
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salt and ground black pepper to taste

Instructions

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