Instant Pot Potato Salad

6 medium potatoes, peeled and cubed
1 1/2 cups water
4 large eggs
1/4 cup finely chopped onion
1 cup mayonnaise
2 TBSP finely chopped fresh parsley
1 TBSP dill pickle juice
2 TBSP mustard
Salt and pepper to taste

Add water to bottom of Instant Pot. Insert steamer basket and add potatoes and eggs. Set to High Pressure for 4 minutes. Quick Release the pressure and transfer eggs to ice water. In a large bowl, combine onion, mayo, parsley, pickle juice and mustard. Add potatoes and gently mix together to coat. Peel and dice eggs and fold in with salt and pepper. Chill before serving.


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