1
Place the steamer basket in the Instant Pot.
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2
Transfer the eggs to an ice bath. Drain the potatoes and allow them to cool slightly.
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3
In a large bowl, mix mayonnaise, mustard, pickle relish, red onion, sour cream, garlic powder, paprika, dill weed, and celery.
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4
Add the potatoes and eggs to the dressing and mix gently until well combined.
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