Instant Pot Potato Salad is a quick and easy recipe made in the pressure cooker in less than 15 minutes. It is super convenient because you end up cooking both the potatoes and eggs together in the same pot.
Add salt, pepper, 1 tablespoon apple cider vinegar, and 4 cups cold water to the pressure cooker.
Place a steamer basket in the pressure cooker pot. Add potatoes and place the eggs on top of potatoes. Place lid on and lock it, make sure the valve points to seal. Select high pressure and set to 4 minutes.
Immediately release the pressure and carefully open the lid. Transfer hard boiled eggs in a bowl with cold water. Gently transfer the potatoes to a colander and drain. Add them to a large bowl.
Drizzle the potatoes with 2 tablespoons of apple cider vinegar and let them cool to room temperature.
Finely dice the cooled eggs.
In a medium bowl mix all the Salad Dressing ingredients until fully combined. Pour over the cooled potatoes and gently mix, careful to not entirely crush the potatoes.
Cover and refrigerate for at least 2-3 hours before serving. The potatoes will harden a little once they are cooled.
Garnish with dill, green onions and pickles before serving.