Peel and cube potatoes into 1-2 inch cubes. Place the potatoes in the instant pot. Add enough water to cover the potatoes. Add salt. Then place the eggs in the instant pot on top of potatoes and close the lid. Make sure the pressure value is set to close.

Set the instant pot to pressure cook for zero minutes on high pressure. The potatoes and eggs will cook while the pressure is building and don’t need extra cooking time once the pot has come to pressure.

Chop the onion to the desired size. Once the instant pot is done cooking, safely release the pressure by opening the pressure value using a towel or hot pad.

Remove the eggs and soak in ice water. Peel and chop the eggs once cooled.

Drain the potatoes from the water and place back into instant pot. Then add onions, eggs, mayonnaise, and remaining seasonings to the potatoes. 

Mix all the ingredients together using a wooden or metal spoon. Mix until everything is combined.

Your creamy Instant Pot Potato Salad is now ready to serve.